 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:
# f! m# f9 E4 C; _哪位厨师最早带来高水准浮夸的美食
3 C) @8 U$ F4 o- E3 I% K# gAAntonin Carême 人名 安东尼·卡罗美! s7 {3 K0 j" d- `1 [
5 L: _. \' ~# U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ | i: O7 j" U0 v. S0 G C/ f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' X9 T8 }' \6 e7 f! f& l& j
A:Cast-iron stoves 壁炉% \1 I4 z6 Y( s2 B! {7 S
http://www.usstove.com/products.php?id=6; q5 e# n) v2 T$ U! w
4 [, n$ g1 }/ N" [
28.The French term used to describe the roundsman, or swing cook, is:
) b4 v8 D" ^6 J6 B' u法国术语，用来描述roundsman，或摇摆厨师是：
+ P6 M7 n' S H# _/ p4 S. o+ ?) BA:Tournant 图尔南
! H! ]2 Y% U' R6 R
. h5 g' ^# X: S8 ^" n9 `29.Another term for the wine steward is:
* c; H- i% G( H' N葡萄酒侍酒师的另一个术语是:6 a& C$ b/ V3 D6 ^9 `
A: Sommelier 侍酒师
' b, I2 S* ]* k1 Z* \- B' @5 A# Z
% Y8 K: Z, B- j9 T A4 s30.Molds, yeasts and fungi are examples of a:/ Q) J7 } h' k# g3 l8 X% c
霉菌，酵母菌和真菌是一个神马例子8 Y% ]/ |- }: O5 @1 }
A:Biological hazard 生物危害. O1 |3 N. A7 O6 I
3 H/ u0 a# ?8 k, u2 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 M, g/ U2 ?! c- F根据加拿大食品检验局，食品的危险温度区在多少之间：& z3 Z8 r8 v; y( S9 N# h& Q. x* l
A:40° and 140°F (4–60°C) 4-60度. y& S: |9 i B6 u2 O: g
6 M9 S* c, p+ e
32.All bacteria need the following for survival:3 L; b U( V, |. u$ |* i
所有细菌生存需要以下哪些内容：
& ?' H( j( p3 U3 [A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
; q9 L* r* Z- E# Z7 ]" M0 w; {
- D" M/ P, h2 Y3 }# [) L8 y3 f; e33.Which of the following correctly represent critical control points in a HACCP system?7 C, Q/ d* J5 {
以下哪项正确表示了HACCP体系的关键控制点？# R. _& w, ^5 f9 o: m$ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 P5 }& w2 U0 E8 r5 W食谱，接收，储存，准备，烹饪，保温，冷却，再加热. M! t) s$ N. @- i7 S' y8 _: Y
" {' i2 ]" h1 n$ I& Y3 C5 \9 ], }4 K9 E$ p
34.Which of the following is not an example of a carbohydrate?% p# S& v! t6 i1 s! R% {0 J3 a
下列哪一个不是碳水化合物的例子？1 ]/ Y. O* B; p" l3 T
A:Essential nutrients 必需的营养物质
0 C. |0 C: \: @# M; H, f! t
( z1 |. G+ ]9 B5 @35.The process by which a liquid fat is made solid is called:1 `0 |! y; d+ h
液体脂肪做成固体这个过程叫什么
, L9 ~( i" p" ?A:Hydrogenation 氢化 o$ c9 T& _4 ^$ k$ S3 d
9 O' u# M* q: Z: B" Z$ Q4 e
36.Which of the following is not an example of a fat substitute?8 i J) {$ ^- a6 r' H2 U( x
下列哪项不是脂肪替代品的一个例子1 _/ v" h. m: p( P
A:Acesulfame K 安赛蜜K表& v. K, s3 K2 s+ T; S
4 m; s2 p5 U1 [
37.Health Canada requires that a product labelled "fat free" contain:1 }$ _5 i, h: G
加拿大卫生部要求的产品标有“不含脂肪“包括：, c: t+ M# P5 T" h# Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 @8 |1 r" J& i. C+ O
# ~! |* a7 i9 p
38.Which of the following is not a problem associated with converting recipes?: V4 }& g! ~/ ]
下列哪项是不相关联的转换配方问题？
; I1 L: o; }, Z) m4 T, K, _- zA:Unit cost 单位成本6 t3 q/ y6 E2 L* W
: _; K& V$ P. J39.The condition or cost of an item as it is purchased from the supplier is called:8 N& p) z; a9 ?/ v+ c
从供应商采购的物品的品质或成本叫什么" Y. N/ @8 r: d3 g& X c2 s
A:As-purchased cost 购买的费用
& j' l o4 E- d: T
) P( P( e7 Z2 s) D+ K n$ U4 O40.The amount of stock necessary to cover operating needs between deliveries is known as:7 K. l2 l8 h8 \) M; W6 o# U. Q
在新货到来之前用于日常所求的必要库存量叫什么
/ L/ E P6 b, h/ Z. }1 nA:Parstock 基本日常最低库存2 R, z$ w% r( w
! Y+ V0 F0 x% p: D$ O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 D, X. \: H0 }4 ^下面那个缩写是用来表明正常库存流程？) n) O4 ]1 l9 T8 D5 L7 z9 s, \
A:FIFO=FIRST IN FIRST OUT 先进先出
5 [; Y1 \- D: h8 J5 ]; P
9 S W, L: T' j# u42.Which of the following knives is used to turn vegetables?
& w5 l9 y+ l% v下面的那把刀是用来打开蔬菜吗？9 l8 m3 V4 y$ F# l, |6 c
A:Bird's beak knife 鸟嘴刀5 @9 u' a; x9 l- G( Z3 M2 R: `; N* h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. p) j3 j' S, j4 z1 P+ @
% @6 w" W! w4 R( X1 ~4 B5 u
43.What is an instant-read thermometer best used for?5 A; s! l& T: v6 P' @8 z% h
即时读温度计最好用于那方面？1 n: R7 v. P- a0 q+ T
A:Checking the internal temperature of a roast 检查被考物品的内部温度# i; V" s2 k' G. V) P
* U4 v/ i/ o8 M8 O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- f3 d7 I6 u/ F2 {- @
下列哪些金属材料受热均匀，通常用在铁板而且非常重
- c. k: a0 Z) U& ~$ }3 X) qA:Cast iron 铸铁5 r6 b* x9 Y' M
" ?- P) E' d, R7 N! Y. A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# m7 M4 O3 k% }4 l哪件装备下面有一个可移动的碗和一个S形叶片？
$ h) _7 i' F$ O7 ~8 MA:Food processor 食品加工机
+ [' R0 ]5 K1 X+ \5 }0 ohttp://www.google.com.hk/search? ... iw=1263&bih=572
' t" W& G" M+ ?1 b" C1 {# l3 B7 p* j5 E
8 I1 |) b4 W5 B4 ^; o46.Which of the following is not a rule for knife safety?4 q' t# \3 D6 S. f c" p
下列哪项不是用刀的安全规则？, ?9 i3 Z# c' p t9 y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# Z! I9 l0 H0 ?1 D
) m$ @: N8 p m9 G9 |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 i* X, i. A9 c) w把圆柱形蔬菜或者水果切成圆片状（光盘状）是？1 F8 j. P+ X( M& }- s4 L+ q f
A:RondellES
" ~4 L: U. Z' C; T' Z9 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, C C' U/ |% K3 T( F
. Z( b) R" f+ f, e9 Z
48.Which of the following is a diced cut used to garnish soups?
% t8 ?% K$ W/ U& {/ h: V下列哪项是切成小方块用于汤的装饰？
$ V' V+ M; V% b: x) `5 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ [+ r% g3 }) B, M+ _- @9 b% D$ l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% g$ J6 h9 K+ b n1 d4 | o: p2 q
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！！——
. M6 A V/ s$ F0 uA:Gaufrette 2 a4 r% h- U8 h- X2 D* O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 D8 H# A9 F2 U& mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 p1 K% f. c/ P$ B/ \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ I c; o! c2 x* z# A- o
. w( q" ~$ X4 z& H1 D4 s& w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) \. h( E3 G5 X/ X' r; q5 k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）
R. S7 C. L* [% cA:Cilantro 胡荽叶 香菜
" _. [* q$ a/ r, ]1 F! n9 hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
W- Q3 A4 g* V* j2 L2 W. F0 N) B0 r! f+ }) d/ l! r# e+ m& r
60.Allspice is made from:
4 x) ?4 T. x8 Z/ e/ m) h9 R& ?1 p 多香果, 多香果香料是什么& z, w& G5 U9 f( R" C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 ~% P; m( V' V
A:A dried berry 干浆果* ~5 D5 i+ c! D+ `% S
8 d# G' j1 F9 A9 l
61.Which of the following are used to make a sachet d'épices?# ~- y/ ~% g0 ?$ a+ Z
下列哪些是用来做香包德épices？
. o+ c8 d X1 n" @7 h$ @3 b( E8 N9 whttp://www.sachetcatering.com/
9 u1 x' N2 Z" o4 ]# k" M" t' |A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( o3 |' f. \; a7 G7 j& ^$ e/ \
: A( b0 H$ A3 f" U( b, _' I4 E
62.Which of the following condiments are not soy based?% W, ?) C9 o4 ~, c
下列哪项不是酱油调味品的？
: Q% y$ Q! ^! C; H3 ?0 [) Y" wA:Wasabi 日本辣根
4 S# q$ |2 _( t n- q3 V. h" v' U: W! o; ]+ j6 W% x& g$ x. S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 N8 L" d+ c8 ^5 y# Y
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：
0 T( l( }, _# ?A:Pasteurization 巴氏杀菌
4 U1 l a$ p8 B! [& j/ j [6 U' \9 r. u
64.Which of the following steps is not the correct procedure for whipping egg whites?1 p5 |( F X9 \. b j7 D1 ~. I
下列哪个步骤是不是正确的蛋清搅打程序？3 s [4 M7 K- Y# G' b1 Y/ ?
A:Allow to rest before use. 允许休息后方可使用。4 e3 }! \6 O, |6 c! u$ i
5 D" @. Q4 l u0 l" j7 {" O9 Y; {4 J
65.The weight of a large egg is between:一个大鸡蛋重量介于：
8 w" d3 s o$ S. b6 gA:56g and 63g 56克和63克% n+ @5 R+ L+ |7 k& p( F; b
6 D$ P, F3 s; k
66.Evaporated milk is a concentrated milk that is produced by removing1 | W/ h8 H Q d# q
炼乳是一种浓缩牛奶 是去除什么做的& W# V' G7 z% } i% {5 ]# u3 F
A:60% of the water 60％的水" R1 z3 ~1 H4 b- W6 h
) ^$ O, P/ } }3 o- z9 g. V67.A method of cooking that transfers heat through a liquid or gas is:
! n& p5 C/ {5 l8 t一种烹饪方法，通过转移液体或气体是：/ @0 T& r( B7 k. G5 M
A:Convection 对流4 h2 b. l% K2 A* U
: N9 X) _5 X# J( E+ \4 V$ A/ O0 J68.The cooking of starches is known as 烹调的淀粉被称为
$ j$ o/ U n: \+ G8 _A:Gelatinization 糊化
6 }+ @1 [+ ^; |' e0 } t2 C. J- v# ]- A% d
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
8 S) L! |2 c' w' B% i. hA:Braising 烤9 b. a: @2 r6 n9 m0 \$ _" y- v
( i; ~0 a$ \6 K- M. t( s. ~
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：
) Z6 l1 X9 A& \( E0 _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
% _$ j. j; Z& g
5 ]- \* y d) } x5 C1 w5 {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* s7 d2 n5 Z$ r9 x9 ]$ W3 B
A:Fumet 原汁/ D- e* n2 C- R. V
/ {/ U! f% P! K. e72.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
6 c' w0 x& A4 h: K# ]7 j! J LA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
7 `. |1 v7 g6 U) z; T2 C# S& \9 q2 T- Q: H4 d
73.Which of the following is a principle not used in stock making?
3 N) n4 X5 d. N0 Y( O下列哪一项不是用于制造高汤（低汤）的原则？: z/ Y7 m( T* O$ R
A:Start the stock in hot water.开始在热水中操作: u a2 a' A. g; C- J8 Z
) x; [. k; N9 F# @
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
( r5 d5 a( o4 D/ R2 R& p3 QA:Remouillage 法语熬汤' F& L. F1 w* _1 {' Z! `) y
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
