 鲜花( 33)  鸡蛋( 0)
|
楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:0 S5 c I% }5 c7 U6 k
哪位厨师最早带来高水准浮夸的美食3 l; u; [, P/ c) a; T+ K/ w! U3 h& u
AAntonin Carême 人名 安东尼·卡罗美
0 p; h* y$ h, b" x0 a U: h1 }
0 ?; N! ?( g o* U( h8 s9 a6 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 O9 \7 a! v8 g9 ~+ ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ ]7 r) h2 u _2 ]4 z4 u9 D$ y
A:Cast-iron stoves 壁炉( b7 I) `! ~4 Y2 V# q2 w
http://www.usstove.com/products.php?id=6
( V* L/ w, }! G: H9 M6 j" u( A4 f
28.The French term used to describe the roundsman, or swing cook, is:
/ U2 ]% T- @! v0 h2 D& k法国术语，用来描述roundsman，或摇摆厨师是：
: ~9 R" D' D, L; p" R2 CA:Tournant 图尔南
' @# d# }. ~9 k7 ?% u( e v% @
8 G1 i1 z N0 Q29.Another term for the wine steward is:
0 t4 G) W( P$ o J1 g葡萄酒侍酒师的另一个术语是:
8 O. E' t7 |% x8 g7 HA: Sommelier 侍酒师
2 L4 c2 f1 m c) C5 p7 k% L y4 o! O3 F. R8 T, A9 S2 \7 x; o5 F+ ^9 O
30.Molds, yeasts and fungi are examples of a:
$ S/ h" R; V; J1 n0 Y j7 `3 o5 A霉菌，酵母菌和真菌是一个神马例子# ~$ S6 o8 w5 {+ L! H
A:Biological hazard 生物危害
& L/ i7 u- E& K& v4 W: n) L& S
. U- { |. f5 U/ ^0 O9 q5 Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 \. M& [( t9 ]: ]$ n3 ^0 Y1 q6 Z
根据加拿大食品检验局，食品的危险温度区在多少之间：$ g2 v+ m" `' O' [2 F
A:40° and 140°F (4–60°C) 4-60度
0 J2 |" Z. T1 l3 @, m# F6 N3 y o0 N8 t+ l9 k. v, A
32.All bacteria need the following for survival:8 O9 v$ }& l6 T# D6 R8 p1 }
所有细菌生存需要以下哪些内容：
, ^" l, P I$ U ^" l3 eA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, s8 [1 [# D+ a- v6 o @/ ~
" ^9 _: I- e ?$ B/ a+ P
33.Which of the following correctly represent critical control points in a HACCP system?
B3 a+ }0 g& W; [" H以下哪项正确表示了HACCP体系的关键控制点？
- S& s6 k# K @* g5 Q- I( X" iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ?$ A5 e; v& e! K5 T- b# d: P
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
0 J+ C2 Y5 a1 i$ ]+ \3 U) P+ ]6 u9 e- b
2 E! N$ W* v# L34.Which of the following is not an example of a carbohydrate?1 W! T; \, m8 H- H3 l; P, t
下列哪一个不是碳水化合物的例子？; P9 Z3 A3 E/ p9 d
A:Essential nutrients 必需的营养物质
! _% m) ]- X' f6 N# S5 v K, P# r6 r1 @6 v$ I$ q
35.The process by which a liquid fat is made solid is called:7 ~% L* X7 ^/ U' \. O
液体脂肪做成固体这个过程叫什么
0 J" j% D# G" z$ Q4 FA:Hydrogenation 氢化' z% D4 J* Y& b! I; Z+ i
' h/ @& U3 w# L* s" w8 @ J36.Which of the following is not an example of a fat substitute?
; G0 W E9 \% ]- t下列哪项不是脂肪替代品的一个例子! ?; d" [9 L, f: [& g& i Z- f
A:Acesulfame K 安赛蜜K表8 ]4 D# J; V8 J9 C9 h+ K
1 d' b. N9 @ ~0 j" U' M37.Health Canada requires that a product labelled "fat free" contain:3 L+ @6 [- P# g) m' r, q5 f
加拿大卫生部要求的产品标有“不含脂肪“包括：
) ?" k- \- V3 p. }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% t+ B/ l* ]/ K# b( l! ^9 M
) w$ h4 E6 a( k5 j1 i
38.Which of the following is not a problem associated with converting recipes?
$ T. b% ?6 z9 v! p0 X3 U) N下列哪项是不相关联的转换配方问题？1 F) Q0 Q) q7 W8 g" l
A:Unit cost 单位成本: e7 i# R) `1 T& U
8 Q/ Q2 l8 Z- \+ ?
39.The condition or cost of an item as it is purchased from the supplier is called:
& e' z* L j. h- B- a4 D2 {0 ?从供应商采购的物品的品质或成本叫什么0 @$ Z" H6 V9 i+ S* w
A:As-purchased cost 购买的费用
% X+ g1 s& \$ p6 y$ ^8 v# o
" K, r0 E7 ?: z1 q' b# L40.The amount of stock necessary to cover operating needs between deliveries is known as:( q' K& U1 b& N, c6 R
在新货到来之前用于日常所求的必要库存量叫什么 l) D* |! Q6 I
A:Parstock 基本日常最低库存
2 f/ b F( I" B3 G) G# r w
: c/ U$ H8 g0 u; q( r41.Which of the following abbreviations is used to describe the proper rotation of stock?
, q+ ?* t! m* ]: `- P下面那个缩写是用来表明正常库存流程？
5 y9 Y" T* f+ W5 {0 w6 BA:FIFO=FIRST IN FIRST OUT 先进先出 D% u& n/ p; c, t U9 G8 w
2 b( z2 ?5 B5 v, K
42.Which of the following knives is used to turn vegetables?
, }0 {6 C, ]2 t' r下面的那把刀是用来打开蔬菜吗？
2 C" W+ n* E/ O( Y R( uA:Bird's beak knife 鸟嘴刀
* t _) w2 k- n7 i* t% V4 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ Y( e8 |% E5 A9 y
* k1 ^, |8 x0 J# K$ `; T43.What is an instant-read thermometer best used for?# N v4 e M- N, ]8 z" B
即时读温度计最好用于那方面？
( i+ _ X7 m, n1 ]* [1 F8 x# SA:Checking the internal temperature of a roast 检查被考物品的内部温度
! [# m+ d* b/ V: I S& S ^* Y1 }5 Y5 V6 W4 Z2 D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, H9 i' M, |. B. A3 S下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 [; m: X& ?1 D, vA:Cast iron 铸铁
$ Y: q, z# S3 W) V& r* s* z3 a& B1 j1 g. V% o0 P. r1 q" W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& s8 t7 `9 @, m$ F M- L3 Q. I
哪件装备下面有一个可移动的碗和一个S形叶片？; o: T) Z, z6 t) y* {% f1 V
A:Food processor 食品加工机' S' X9 G% C$ V2 K% y9 k* }
http://www.google.com.hk/search? ... iw=1263&bih=572
/ [" J s9 z6 c }, B$ E- i H6 q7 _9 B/ Z
46.Which of the following is not a rule for knife safety?6 e. b& k6 k0 d2 i1 I1 a9 g
下列哪项不是用刀的安全规则？3 v1 a6 ]* u% I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 U# O& l" a( }! H( B% K) w9 c' @5 o. r5 q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ o2 m* g; k P把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 a4 q8 X: _% j: t, |4 P
A:RondellES
0 U; N! O( W6 X4 I) ]- [, ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 r* A- e( A ~1 u0 T7 L- ]" y
! h- Y r! |6 v2 Z u
48.Which of the following is a diced cut used to garnish soups?6 Y! R% w, [( W4 @. Q+ `- j
下列哪项是切成小方块用于汤的装饰？
3 f# e. v- L& l" z/ |0 gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' o0 D" b% c: a/ @8 e$ a% K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# P: z$ D& B4 A6 l) ?3 G下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——- ~$ ^4 b, C2 f, v8 K, U# W
A:Gaufrette : _& k8 Y* Z' Z0 ^+ M/ G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ~5 b5 S9 |( K. U% b; C1 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( A! }; A- d! V( ~. [; DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- C5 b( d1 Q5 i/ i! [& [% `6 k: z' ]% n
; k8 K- }: D0 B; `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 \4 R q3 b1 B! Z
下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）
- M1 m2 H" p9 @% z" \4 \- lA:Cilantro 胡荽叶 香菜5 U+ D7 j: J' _6 E; B0 D% R s* V4 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 W; t: {- r$ {5 O9 P; n, ^
! m6 F) r9 b, t. \60.Allspice is made from:
: x% R- F! f9 N& U. b 多香果, 多香果香料是什么) e% [" D, |3 m }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 ~# i$ \5 Y0 L9 J0 i
A:A dried berry 干浆果
8 i0 {* G: p- c$ R$ J
5 `! j( V' h* a" j0 ~61.Which of the following are used to make a sachet d'épices?
+ l' @, f, S+ z2 }下列哪些是用来做香包德épices？
- n! A' s }/ |% ]http://www.sachetcatering.com/4 P3 h$ R3 i5 B- D6 x# m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香" |1 @) @9 R2 d) [- N- P/ H
2 Z/ W& Z: v& U% Y62.Which of the following condiments are not soy based?0 T5 p8 E' q7 Q6 |5 f6 p
下列哪项不是酱油调味品的？ z' [2 u6 g; L) ?& a" T- a
A:Wasabi 日本辣根# x: Y: @' Q# H* g
- x& J; k1 ^. u3 K% }+ e7 l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% n3 g0 \4 |7 u" ~. E/ ^6 v" E; l在加热的东西到一个特定的时间内一定的温度，以消灭致病细菌的过程称为：
! M% g9 I3 i& K- H( e. XA:Pasteurization 巴氏杀菌
+ u( p: u1 y( d3 _1 B1 ^* O/ _% N/ Z' p! ]- [1 ?
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ i E. i: [! B下列哪个步骤是不是正确的蛋清搅打程序？4 R- W9 M8 H. w Q% O
A:Allow to rest before use. 允许休息后方可使用。* B3 D) H5 q8 _/ G3 Q
1 p* p y" w8 H4 x65.The weight of a large egg is between:一个大鸡蛋重量介于：& R+ M- Y1 i' H. T
A:56g and 63g 56克和63克
! E9 W* o- a) x9 a# k
8 u8 W- ^2 ]- e66.Evaporated milk is a concentrated milk that is produced by removing
P3 ^6 l% J) `) h9 p4 _# g8 E炼乳是一种浓缩牛奶 是去除什么做的
9 F8 `# G/ E& r. w" j- TA:60% of the water 60％的水2 C0 ]" A* Y8 A& S3 z' j
' f% W$ ]$ p. }. [8 y, H67.A method of cooking that transfers heat through a liquid or gas is:2 s' n5 W/ ?8 w
一种烹饪方法，通过转移液体或气体是：/ S4 R" g" D8 Q6 r$ R1 Y! X7 x
A:Convection 对流
6 T+ m& E* S ^0 s
1 J# u) f& j L% \* g* G68.The cooking of starches is known as 烹调的淀粉被称为* P- a5 P, e3 g
A:Gelatinization 糊化
; B; F$ H4 Q" `( C
1 G9 m) x. j% U# C( I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
7 w$ x8 i" \) i7 [A:Braising 烤
6 H0 w; \6 t' w8 r! O0 I
7 ^. @" F2 L/ M70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为：
; u0 l: `1 ^& K8 N- p( ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
' S0 K- `% w A
, O5 D7 h6 }( T71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么6 w# W- B% M* q0 J. }
A:Fumet 原汁5 a( q" Y; B, A5 S n- [/ y
+ q! c% ~3 m6 J8 r+ o( ^72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成$ ^* ]. O b, w3 b; q U) ^
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
0 Y' [% p% _# r4 f' h% o! z8 I
- j4 s8 X+ g2 w3 z8 ?* V73.Which of the following is a principle not used in stock making?4 e# `5 i9 F4 O. q9 @
下列哪一项不是用于制造高汤（低汤）的原则？
: \2 E8 I+ I/ A. ^9 V. b& ?A:Start the stock in hot water.开始在热水中操作/ y# D5 ?8 @& {: G8 a7 \
5 c. q0 D3 B+ {0 U7 B r74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
+ N: N6 M0 u( s) d; Y2 X- B* v; \. PA:Remouillage 法语熬汤
4 _1 o( W( P% n( \/ K- ]* }http://www.haibao.cn/blog/post/176242.htm |
|
狗仔卡
发表于 2011-4-13 21:22
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
