 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:
5 X( |6 I: K( K* W9 H( X' w# x哪位厨师最早带来高水准浮夸的美食5 _, ? D7 i& Y; s0 l9 n
AAntonin Carême 人名 安东尼·卡罗美
3 [- m# Y2 |9 W' F1 `9 f' p
6 {8 V- v. [% s4 i* P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 v9 e' V) h0 n+ C3 V, f- 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 。
8 f3 C" O, K& L7 d2 CA:Cast-iron stoves 壁炉0 r2 W5 J8 ~! }4 B4 B( `3 X1 T7 y
http://www.usstove.com/products.php?id=68 W9 D2 t' K- `7 D. N; [: i" L$ ~: b
* Y. Q' R) Q c# P8 z
28.The French term used to describe the roundsman, or swing cook, is:; s) u @( ?- Q! s5 i, Q) c
法国术语，用来描述roundsman，或摇摆厨师是：" _9 `, I U" S* c. ?2 }! [6 z
A:Tournant 图尔南
7 G% C0 F; t& T$ N; M( M/ E- g# t7 f5 C) l; h
29.Another term for the wine steward is:9 T7 R8 W* B+ v ^( R! ^9 I/ G! a" H0 S
葡萄酒侍酒师的另一个术语是:$ E, D% r3 J) a$ D/ @; w* K% r' q
A: Sommelier 侍酒师; ^( r3 m' l7 {3 o. a, P( B
2 Z- t1 b% x I4 f3 `30.Molds, yeasts and fungi are examples of a:) q) N) X; [# x, m9 J0 R' Z
霉菌，酵母菌和真菌是一个神马例子
* R, ?) Q/ H- ?: T6 \+ PA:Biological hazard 生物危害
* }+ D( H {5 k; g2 \- X1 t( R- ~. b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- k. q$ ?$ u H1 c/ W& i
根据加拿大食品检验局，食品的危险温度区在多少之间：
) D' j) b, D; x7 V8 S1 V4 `$ x. g, |A:40° and 140°F (4–60°C) 4-60度0 N; K+ t2 a5 `* X- f7 z
5 v( L5 Z$ ?% B# f: U
32.All bacteria need the following for survival:( p3 m2 Y* R- m6 y
所有细菌生存需要以下哪些内容：
$ Y" d( W. @+ P/ W4 `A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
/ ]$ _! f' Z% Z0 E/ m7 b( T& {, M' `8 H, Y* i5 Z& p" H
33.Which of the following correctly represent critical control points in a HACCP system?' h6 P- q, C4 t5 D" X
以下哪项正确表示了HACCP体系的关键控制点？3 Y+ u) @. M; \9 {9 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 ]' R# }% }# q5 T9 w5 j( X食谱，接收，储存，准备，烹饪，保温，冷却，再加热: B! p1 U0 h" k) _5 g T
! F8 j) g3 m% K7 F, d34.Which of the following is not an example of a carbohydrate?! D5 r1 M' w& m4 ?, R
下列哪一个不是碳水化合物的例子？8 e4 t( ]- b4 n1 |$ X: k h& I
A:Essential nutrients 必需的营养物质
# [8 y1 {8 \) z8 F. d0 d6 r$ P4 @$ ^2 f$ O# {
35.The process by which a liquid fat is made solid is called:
9 x$ m8 b. Y/ d! J液体脂肪做成固体这个过程叫什么8 d' Z, S% x' _' n
A:Hydrogenation 氢化
, x* P7 |- \) [2 R5 ~4 G1 O$ f ^
/ h4 o* Z0 }. v0 o8 Q* D; T, ]) X3 _36.Which of the following is not an example of a fat substitute?/ K `& Z; P+ b
下列哪项不是脂肪替代品的一个例子3 \7 d& v* z+ k) G5 K0 D2 e
A:Acesulfame K 安赛蜜K表
$ e. ?- l1 V5 l
3 R4 w% M4 l+ y37.Health Canada requires that a product labelled "fat free" contain:. N6 q- e( ?/ h* \8 b) |0 y
加拿大卫生部要求的产品标有“不含脂肪“包括：
! @) N ~. N1 I4 F* F9 b' eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# @4 z) A% S4 q! K% v( m9 Z
6 ?+ \7 I! z- D0 x38.Which of the following is not a problem associated with converting recipes?
4 W" }! p$ [! q$ J! x. \下列哪项是不相关联的转换配方问题？
) h! S# N! w+ r/ I- ~ h! o( QA:Unit cost 单位成本8 R+ Y! z3 A2 s, J7 S# o4 f: d
! p' F0 A# S6 y$ F" u& { _39.The condition or cost of an item as it is purchased from the supplier is called:! F) r; Z/ Q7 D& b5 A9 V
从供应商采购的物品的品质或成本叫什么
$ S3 p+ }0 d0 F/ @. ]+ RA:As-purchased cost 购买的费用$ i2 R9 k g+ a* a- n
% R9 \# _- c& G# z# \7 t
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ q+ i) Z8 m$ P; p( }2 w
在新货到来之前用于日常所求的必要库存量叫什么
7 x* B, h& c$ bA:Parstock 基本日常最低库存# y3 U0 y7 R4 y; `0 Q
- V& q$ d; V+ S5 ]! r1 R1 n! [41.Which of the following abbreviations is used to describe the proper rotation of stock?, b0 y, F/ K, A- c7 B
下面那个缩写是用来表明正常库存流程？
: m. H. o& R3 A9 h" jA:FIFO=FIRST IN FIRST OUT 先进先出
9 P3 _9 v9 @* J% Z. L( Z. v* J
, `, z6 T, P9 P- f o2 D42.Which of the following knives is used to turn vegetables?/ G/ F; t6 q, C! r4 @
下面的那把刀是用来打开蔬菜吗？# j) R- j: h* H8 v4 o. A- C+ E
A:Bird's beak knife 鸟嘴刀& I$ ]; ?& c- g: L% B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ M2 I& d/ A o1 k/ ]& T3 _! D
, `- m: v ~4 T- p9 V# U5 f
43.What is an instant-read thermometer best used for?1 A3 _. }/ k+ v% {. `
即时读温度计最好用于那方面？1 r0 A0 R, C. }: [' b p# ?: X6 S2 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 o a( [) `/ t" q1 |
$ h( C% J' p+ X) w- a& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" F1 a: x, h9 \
下列哪些金属材料受热均匀，通常用在铁板而且非常重# R, v9 u0 ^/ v, A {( v/ G
A:Cast iron 铸铁
a' m+ n4 e0 [/ i. w3 P* |+ f5 I1 i* u4 m. x0 S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 k+ ? c1 K) f2 j' y
哪件装备下面有一个可移动的碗和一个S形叶片？1 o8 Y" o" ?* g8 v( L
A:Food processor 食品加工机6 o' m% @+ Z* |) V( g5 W5 K
http://www.google.com.hk/search? ... iw=1263&bih=572& `% m$ j+ i6 [8 T& a
/ k5 J) ]4 w7 N' \46.Which of the following is not a rule for knife safety?
" p. a$ L! p+ P4 |1 Q* r6 x下列哪项不是用刀的安全规则？
& d' f2 b* [/ nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 h1 l- m7 t; d$ l% \# S; I
4 N( T% K% P5 A3 g/ E
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 J M" F+ F4 n- J把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
0 S' z$ _+ x5 D) O h0 z5 b0 NA:RondellES
4 |6 Z3 N; A* o' H* k" T) X- chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 Y" K% @+ z) B P* N
t$ Z6 n9 i6 N2 Z. G9 ]8 R* @, J% B# U
48.Which of the following is a diced cut used to garnish soups?& {/ X, S, T4 ~5 q- e2 }1 y' n
下列哪项是切成小方块用于汤的装饰？
3 L% h! v! M1 ^) R: LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& A4 | E4 V0 y k) T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' `1 u& h4 G$ q# C! x
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！！——
7 y0 x7 k2 r* @3 ~A:Gaufrette
' ]# j7 m# _9 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 y. u8 }, I% V# ~9 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: q b( C' U0 I# I4 s0 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- ^* K6 Z1 [2 A& E# w8 P t o' ?
8 Y$ n; T" r( _1 ~' g. u# z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 N7 {7 |9 a' p; V& c; \3 D. R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）
6 k( ^2 Z6 `. I: T- AA:Cilantro 胡荽叶 香菜) n8 C3 B& Z! l. U! [/ A. W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 w8 d! c7 `# m9 t" J
/ I2 i" t( k& M$ a60.Allspice is made from:" `$ h6 s: X* [& G6 M
多香果, 多香果香料是什么
) D# W' {; ~. N- Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; {& q, g5 c- r3 o/ v; ~0 M9 R
A:A dried berry 干浆果
) N$ n9 ~8 N# i" |/ I1 d+ L0 R8 b9 [
1 P' k, u4 e+ K+ P# r2 @5 n H61.Which of the following are used to make a sachet d'épices?- V1 W0 d1 f- b# r; R6 P) D/ j
下列哪些是用来做香包德épices？' W j* R+ R! X* |0 ?
http://www.sachetcatering.com/
- m( M& V3 l1 z" a5 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
0 |2 H) b5 d7 ?7 W( [, S8 \: t H. g7 Z" Z
62.Which of the following condiments are not soy based?1 F" Y0 l7 f# _1 r# s# N) x( N+ m( O
下列哪项不是酱油调味品的？# R: x: S \! ]( Z/ F( w4 p, u. w
A:Wasabi 日本辣根 F6 z | l' L! h6 `& s
1 F0 h' }4 s- z% `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" w, p: r+ `8 X% _
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：
7 q% T( g/ h$ EA:Pasteurization 巴氏杀菌) G0 ^0 D' j& M) i* k2 U$ n0 D2 l5 y
" X; J& {3 U) R/ t64.Which of the following steps is not the correct procedure for whipping egg whites?6 d4 ~$ d! N" t* ?2 u) l9 z) V
下列哪个步骤是不是正确的蛋清搅打程序？
Q* P, A: K. x) \# PA:Allow to rest before use. 允许休息后方可使用。$ K7 y) @- h9 R! K6 e
3 W( T# Y5 P4 s1 F4 S* @65.The weight of a large egg is between:一个大鸡蛋重量介于：- b2 s( A3 h( j
A:56g and 63g 56克和63克
: X9 e: G/ l7 q# h. \
- t1 R# q% V9 K' X* s& _0 S* y66.Evaporated milk is a concentrated milk that is produced by removing
- V; o' n4 I; Z6 B: ~) V# |( Y5 T f炼乳是一种浓缩牛奶 是去除什么做的
9 x6 H/ Y( T6 z* z5 [1 MA:60% of the water 60％的水
! ]* T, w* _: M- d$ w
1 y5 Q9 y% T: ] `3 a67.A method of cooking that transfers heat through a liquid or gas is:
- }( @, c; u2 x L' u& l; L2 `一种烹饪方法，通过转移液体或气体是：
+ d6 z, @, u" i) x. T+ J* Z8 pA:Convection 对流
4 n9 N) S! ^5 x$ }6 D: q2 R- M6 E
68.The cooking of starches is known as 烹调的淀粉被称为
0 U* ]% G" w; D. MA:Gelatinization 糊化: k8 Z; O& ~& \
( D6 S5 {4 V; c' j' U4 P, X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
& ~. P. f' S- [6 y3 l4 R( w! A h+ a SA:Braising 烤
6 a* C/ U- f- y1 J# a/ g; l7 l5 H$ X. A
70.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：
0 Q9 B8 a; Z% ]4 G! NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
! A( g6 `4 x! l! @" s' e7 F# ]- `
71.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9 {; T7 M) T+ n8 l0 a
A:Fumet 原汁
/ d0 m* U9 T% v$ P f% j: n( V$ c4 ^& f
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
3 m' v. W/ J- a- H1 E) l0 e4 FA:Carrots, onion, celery 胡萝卜，洋葱，芹菜( a: y+ @& _6 C) Q. x" [! f& ~
+ q2 ~6 V+ Y2 m" @. J& p6 y8 c
73.Which of the following is a principle not used in stock making?3 R8 t5 G5 Z- M+ W, c
下列哪一项不是用于制造高汤（低汤）的原则？
- v# R) _9 m5 c. t2 a; j- yA:Start the stock in hot water.开始在热水中操作% Y, f! h8 ]% Z% F, r3 @, _
; |* E. Q3 O& ]$ M6 i
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! W S" Z- x4 t# x0 ~
A:Remouillage 法语熬汤% J6 f" }7 a& A4 i
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
