 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 j, O& B& Q! {& o( l哪位厨师最早带来高水准浮夸的美食: h m4 m7 t3 F3 r
AAntonin Carême 人名 安东尼·卡罗美8 o; e+ ?4 o; K a9 i. S
l: w4 J* y9 F. I3 r- |( E; V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& [5 K- N" C3 D4 @0 q" ]1 Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 t8 t# b% N, j" wA:Cast-iron stoves 壁炉
) `& _: O* k8 A5 dhttp://www.usstove.com/products.php?id=6
% J( d. M, s. k) p/ e8 E: u2 [: L* I2 v% K" O6 K! ?
28.The French term used to describe the roundsman, or swing cook, is:& r% P: G0 ?" s! J) @2 T
法国术语，用来描述roundsman，或摇摆厨师是：
1 W2 ~/ Z" k8 o; iA:Tournant 图尔南
7 ?- ]) f+ h$ j u) [% s3 R# D
, ~3 r+ n9 V; c29.Another term for the wine steward is:% Y E/ m- @ C# Z9 K
葡萄酒侍酒师的另一个术语是:0 |6 Y6 } v' [; b
A: Sommelier 侍酒师# v% K- `: Z4 Z! A$ }4 `. b3 m9 i
: P0 e- D2 W2 |2 I30.Molds, yeasts and fungi are examples of a:
t- w* X/ ~1 Q# X- P! w霉菌，酵母菌和真菌是一个神马例子
& c2 j1 |: Y( z( ^A:Biological hazard 生物危害 z$ z3 @# |. o- P/ g6 w
& T: u2 A- p) [# b) P! R0 c3 b8 l, f& W& g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- p" F0 w. q' `1 r5 M) K" ^根据加拿大食品检验局，食品的危险温度区在多少之间：
1 I0 E' W2 O8 e- p, zA:40° and 140°F (4–60°C) 4-60度
( y7 k0 K! v7 t+ ?/ C8 n3 p
" n. G0 ]# H0 b2 _: c% G- \0 z32.All bacteria need the following for survival:
8 V- U& Q* v! F! i" L* G n所有细菌生存需要以下哪些内容：
+ R1 @3 n2 r2 hA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值' C" y, p! Z# I% F
6 r3 r) T$ C3 r* J( i2 W8 } k33.Which of the following correctly represent critical control points in a HACCP system?" b6 r- }( K; S* j* ]- I. \
以下哪项正确表示了HACCP体系的关键控制点？# M2 U+ T1 B2 J' I% Y3 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , J Y1 }2 C0 b3 _
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
. D& z) @( A, o+ o# b7 z; _& h% R# y# j& s: ]) W; k
34.Which of the following is not an example of a carbohydrate?
; D9 M+ S/ C, |6 l; X2 V下列哪一个不是碳水化合物的例子？
2 F( `. ?% V( g; }1 P7 r& CA:Essential nutrients 必需的营养物质6 j, D! a' |- K, j4 }4 m, h
7 H' i- C4 G% T0 r' j35.The process by which a liquid fat is made solid is called:# F! A& R5 B. F2 V, F7 ^
液体脂肪做成固体这个过程叫什么+ V7 k- M( K3 s9 d5 ^- c
A:Hydrogenation 氢化. H4 @* q# _1 L
. r2 W! p, B" o! s% q
36.Which of the following is not an example of a fat substitute?
2 `7 s, e' R/ V& @ A下列哪项不是脂肪替代品的一个例子
0 P6 X7 R. X3 a' e2 n+ u9 fA:Acesulfame K 安赛蜜K表
8 A. [/ I T8 \7 o+ d8 O- H! C' i5 h) X. t& O0 Q1 {5 b
37.Health Canada requires that a product labelled "fat free" contain:. i! b( J: |# h5 u5 l- }
加拿大卫生部要求的产品标有“不含脂肪“包括：6 p8 t: `' ?8 h0 g9 @) V* U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# N' R7 ]; T9 M: X
5 A! _. t2 g8 D8 T% m38.Which of the following is not a problem associated with converting recipes?' R6 c" s! n! k* v
下列哪项是不相关联的转换配方问题？
4 |4 K& G1 B8 T3 s. P# aA:Unit cost 单位成本
- A4 m1 i8 w+ P) ?" i
" ]. U) W& ~# c% i* Z39.The condition or cost of an item as it is purchased from the supplier is called:/ ?1 Q8 Y2 r0 J# ^: e
从供应商采购的物品的品质或成本叫什么
' [ b1 F! Q5 QA:As-purchased cost 购买的费用2 |- g E9 P/ {' B# w7 ]# q/ S; |
- ?: b1 l) a1 A
40.The amount of stock necessary to cover operating needs between deliveries is known as:# [8 @- T2 R4 z- ~
在新货到来之前用于日常所求的必要库存量叫什么
' N2 R5 }" ~% P$ |A:Parstock 基本日常最低库存( o2 J3 `8 n) J% Y3 L7 ]. g
2 C7 @: F7 L& o/ n) t, K- \
41.Which of the following abbreviations is used to describe the proper rotation of stock?* l7 P2 R2 e' n# M
下面那个缩写是用来表明正常库存流程？
% i" [0 {$ X _: J" t" T3 hA:FIFO=FIRST IN FIRST OUT 先进先出
3 M3 E0 H$ _, ^% [: {
2 I3 J4 q' e3 J- \8 H42.Which of the following knives is used to turn vegetables?
2 X( t1 A" }- M1 `2 c下面的那把刀是用来打开蔬菜吗？# w8 R! y' o, @' ?; l3 G% ~
A:Bird's beak knife 鸟嘴刀
1 v* v+ \" D) Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* }" [0 z, A1 S: y2 A$ Q
& V# i% G! V3 D. x! ]- ~. L
43.What is an instant-read thermometer best used for?$ D" H. s4 C1 p9 Z4 b; Y+ b9 B+ `
即时读温度计最好用于那方面？9 M: o* q0 ]4 u' {
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ S) y% M: K B' A& [1 o3 n
/ N2 b2 C( H8 C& o% F, g0 ~3 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
s) g% }! [0 }0 J, Q下列哪些金属材料受热均匀，通常用在铁板而且非常重8 F1 L* u; w: F! I9 L5 R
A:Cast iron 铸铁" g3 d& O f2 Q# x( F9 D& ]
4 i9 s: y$ L9 n7 E. Q1 |& l' X2 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) d0 n6 e; F; I8 h
哪件装备下面有一个可移动的碗和一个S形叶片？# r* m4 _9 w! h: i1 o
A:Food processor 食品加工机( z) s5 C7 T0 F* Z& g4 E Q# i. A' Z
http://www.google.com.hk/search? ... iw=1263&bih=572
7 h" ?4 D) g! ?% D7 ?# c2 c, x, a1 P' Y& x3 Q9 w7 ~
46.Which of the following is not a rule for knife safety?8 S# J$ s2 U* L+ p& P
下列哪项不是用刀的安全规则？
$ u3 r7 N: Z' v6 Q2 \ [. S, \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: m; Y& _ Q/ b# A9 l6 Q; t( h. I( k3 Y- J& f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 Q% [5 T0 m- {) O4 P3 J2 p把圆柱形蔬菜或者水果切成圆片状（光盘状）是？/ X6 E6 h$ ?1 E3 q
A:RondellES
T2 [# `! a! }5 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% I0 x3 C0 ~+ l9 {* v. S0 ~8 B$ @' C/ ?6 [5 w- r+ S) L3 ]+ L! @2 y
48.Which of the following is a diced cut used to garnish soups?3 {; r9 j- I' e4 o) R
下列哪项是切成小方块用于汤的装饰？4 w8 o& _/ T. |' q+ G9 c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 ]# X9 R$ `9 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" U0 ]* Z8 W1 h4 f- T" I5 ^ z8 L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！！——- L) z8 \3 H: v
A:Gaufrette - V/ h& C# I: s0 c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
Z) V( g8 _3 k/ h7 u8 a2 k" |1 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 p$ P3 Q ]+ n2 x0 c6 x: ^: vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. }1 ?7 s5 f5 d1 S& d( t" Y0 D! C
' c/ q% c! `" d
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% y% {, F( ?( u9 @( i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）0 m! y% L' O8 s1 X" [/ t# l
A:Cilantro 胡荽叶 香菜
5 c& n' }. N# s7 }9 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 y4 y- T7 c1 @+ y
r& S" p6 p! b, C
60.Allspice is made from:
1 M$ _# u! ]* }2 g( r# H3 U 多香果, 多香果香料是什么+ g: S- I- ^: h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& b5 t R% U) d
A:A dried berry 干浆果
% ~5 Z+ o8 S1 s# B) p' A
% ?6 k& e0 R2 b7 l# |& `9 N61.Which of the following are used to make a sachet d'épices?: v% |" \7 x! y9 W
下列哪些是用来做香包德épices？! _: \9 Z9 |- m4 G8 [+ h
http://www.sachetcatering.com/
! |7 X( I0 m% YA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; s6 |( p. P* b) ^
% @! W) ]9 S/ h. Z
62.Which of the following condiments are not soy based?( ]1 n/ O5 G0 S. h) ^
下列哪项不是酱油调味品的？
# W2 M. n( m4 z' KA:Wasabi 日本辣根. Q& m1 p+ t5 d) T, l0 a
9 `5 u K, L, D! u R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ^/ W; O' i! M
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：6 o# I! G' N) d, R3 j. w
A:Pasteurization 巴氏杀菌8 R3 J$ I" v: ^
- |) z( S! N( I. {64.Which of the following steps is not the correct procedure for whipping egg whites?
/ q8 U- M& S1 Y' K) L2 C下列哪个步骤是不是正确的蛋清搅打程序？
% C& w1 i4 D- C5 c' WA:Allow to rest before use. 允许休息后方可使用。
/ n6 Y4 Y1 s! C6 Q& ~7 k0 d; B. T& j: F1 d* x! Z: M! p
65.The weight of a large egg is between:一个大鸡蛋重量介于：. x2 E/ }% Y+ b* `
A:56g and 63g 56克和63克$ N+ O2 [ Q, ]/ i
" f/ {/ J& M% d1 D2 R; f' h* p
66.Evaporated milk is a concentrated milk that is produced by removing
4 j! a" I8 c. B# n" h w, S炼乳是一种浓缩牛奶 是去除什么做的' f, K% P2 q% T5 P: n2 [: x: z
A:60% of the water 60％的水. d% q. L* z' c" T; O% f U) j
- Z# b5 ]6 O) m) a% H( i67.A method of cooking that transfers heat through a liquid or gas is:: `2 x) X" O* }% {/ q8 J
一种烹饪方法，通过转移液体或气体是：1 F" }1 n' r( ]5 ?
A:Convection 对流
m' B# E8 y9 a3 o9 l0 D( a& ~) z7 j! q
68.The cooking of starches is known as 烹调的淀粉被称为7 |( h$ F' _0 r S) ^; w
A:Gelatinization 糊化
2 i' o! P6 ?6 \1 p9 `/ g- L( x
! E+ |4 }& v0 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
& F" h" u. ]! h) H6 lA:Braising 烤7 O8 X5 V& _- l, Z; P
4 E& W' X+ P; N70.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：
: u) M' w2 _: I5 l6 \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% ]* |; i4 m s9 z/ e
" T, r* U% h- D71.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
% l5 d2 S/ B6 H/ k0 O2 Y' eA:Fumet 原汁
0 F4 a5 k2 r- ^- l5 `( X, ^3 Z3 V: W" [5 A2 g; d& Z
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9 X6 j/ E7 R, \+ r7 Y" S: A2 e
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
' E) H) K* F, Q5 b# a0 n+ |
3 N2 P D) b: T0 n+ o73.Which of the following is a principle not used in stock making?% t6 h9 @; z& H
下列哪一项不是用于制造高汤（低汤）的原则？
5 m# @7 [7 G! `& m* zA:Start the stock in hot water.开始在热水中操作; V3 ?$ E, D2 g' F' d
, O: f/ S# r$ A, U+ ~ t
74.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
# y/ X J8 q, X! B: C8 Y. k" C+ e2 KA:Remouillage 法语熬汤 J5 x9 H4 U" N! o7 N
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
