 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:" T2 l+ q5 ?. z" p
哪位厨师最早带来高水准浮夸的美食
- o+ @4 j* Z( ?- U5 x, c. ZAAntonin Carême 人名 安东尼·卡罗美
; ?. y. I7 ?% d5 u$ }% Z/ C0 U$ X3 T' L7 h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 W, Y0 n' ` G" T: a4 r0 i" q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' Q+ Q% G0 T8 S5 b! AA:Cast-iron stoves 壁炉* Y: ]# Y! P# o6 q
http://www.usstove.com/products.php?id=67 F" v% }/ T1 M3 X8 m( J7 L
( z ]$ P) ]4 Y" L2 C$ K% c# F8 x3 l
28.The French term used to describe the roundsman, or swing cook, is:
7 M6 v+ t' B& k* P- H+ y2 t Q- n法国术语，用来描述roundsman，或摇摆厨师是：1 N) ^) z4 r4 Y. [" R" G1 e
A:Tournant 图尔南! c. Y W. W, F1 Z6 [
! L" O9 ~0 F2 j! z% K29.Another term for the wine steward is:
. `1 J6 {/ T0 D q) C6 S葡萄酒侍酒师的另一个术语是:
, e; f7 O4 y: vA: Sommelier 侍酒师
r5 m9 {5 D5 J, w9 ~- L3 n, E! ^, W) c R+ h) ~
30.Molds, yeasts and fungi are examples of a:& R$ ]( G4 Z; O- [: f: U
霉菌，酵母菌和真菌是一个神马例子) p) n4 G9 I# L/ ?. O# G5 g% u
A:Biological hazard 生物危害
4 V2 h+ Z! A4 C
) s1 D! i6 s6 _/ \* ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# F" X+ U6 ]$ Z* A7 M根据加拿大食品检验局，食品的危险温度区在多少之间：4 W2 `- Q8 w. b% H5 C
A:40° and 140°F (4–60°C) 4-60度
$ \: O9 v m( |6 B: f) a; {3 N0 c) Q
u8 [& e, h; Y32.All bacteria need the following for survival:9 U* n c# L. Z1 }4 G2 y) j. w2 ^4 Z
所有细菌生存需要以下哪些内容：0 q' Q/ H$ y" M9 c; O
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值) H/ w5 P% z% ~% Z" z; `' x* L
+ S6 q! z: @, i2 D0 V) T/ P2 @33.Which of the following correctly represent critical control points in a HACCP system?' H2 x( R/ s5 {0 F" A8 v
以下哪项正确表示了HACCP体系的关键控制点？5 q6 [9 j' W, U8 c- N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 F% t( z; }8 e( [食谱，接收，储存，准备，烹饪，保温，冷却，再加热! N9 a4 O) S! z3 _
4 X F) d* w* [& l" l, [34.Which of the following is not an example of a carbohydrate?6 l6 n* j. _$ G7 f4 N# |9 |
下列哪一个不是碳水化合物的例子？
# a# L+ [6 Y& Q' E9 F/ SA:Essential nutrients 必需的营养物质1 u: p+ z; J& e; p
2 N+ @9 ]2 d4 {/ S: V
35.The process by which a liquid fat is made solid is called:
+ {- H% |9 o- s5 v0 U# E液体脂肪做成固体这个过程叫什么: b7 D4 T& G2 s' Y
A:Hydrogenation 氢化
: J, |# v+ `+ c' e: k8 @$ K3 o* `4 j) O4 U
; u1 }* \4 q1 p5 |1 q36.Which of the following is not an example of a fat substitute?
: g& O6 M) |8 B' h H4 B% R' t5 y下列哪项不是脂肪替代品的一个例子
9 j2 K6 ]' f% {0 e4 {A:Acesulfame K 安赛蜜K表
" }$ t, ^$ D3 O: a6 L& |0 J0 T
/ T' r# r# z0 n0 }% I$ M- h37.Health Canada requires that a product labelled "fat free" contain:( I7 Y0 U1 h c& E
加拿大卫生部要求的产品标有“不含脂肪“包括：
; d @. d2 c, kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 R/ K/ \0 @! J$ T4 e( }3 T6 R6 c
! M, O/ h) W7 X$ p$ ?38.Which of the following is not a problem associated with converting recipes?- h* |1 ]2 {% W6 c) t
下列哪项是不相关联的转换配方问题？
- E9 f9 V4 y- w% xA:Unit cost 单位成本
1 Q) I. ?& _+ t
# P C; M& g: n& O39.The condition or cost of an item as it is purchased from the supplier is called:
- V {4 g1 x E7 d" e9 |6 X4 q从供应商采购的物品的品质或成本叫什么' G; }0 K' U6 z7 U! l$ B H2 r
A:As-purchased cost 购买的费用
+ r, i6 d. o7 I2 p" m$ O
# R, |- P5 n: U9 W8 b40.The amount of stock necessary to cover operating needs between deliveries is known as:
) ]9 j) H+ O) Z8 @' G, S8 O在新货到来之前用于日常所求的必要库存量叫什么
4 _" |) |1 V, P5 t: MA:Parstock 基本日常最低库存8 ^1 s( A9 A) T$ v( G5 C
2 Q" I3 f/ m" n41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 s! ^& \( g+ I' s下面那个缩写是用来表明正常库存流程？9 b4 c i5 F9 r9 l9 l9 `. D
A:FIFO=FIRST IN FIRST OUT 先进先出- z6 X' R z3 q# J! t: W
) q! A+ Q7 p8 y, U" d
42.Which of the following knives is used to turn vegetables?3 T2 Z4 |& c) T/ t" k
下面的那把刀是用来打开蔬菜吗？
! K$ q+ U% a* X7 |" X, oA:Bird's beak knife 鸟嘴刀9 Q: t* |4 f% O9 O4 r) M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ g* X# x( i% X6 p: i% Y
; A8 e" i, x5 J: R! c
43.What is an instant-read thermometer best used for?
4 ]$ e( X0 l+ b1 n- b5 Q& C1 }% h即时读温度计最好用于那方面？2 w' ^9 p/ @' M* R$ i8 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度& v9 v5 h9 T& C( @. u( U- C
+ F, @+ Y7 l& ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 _' w' n' S# @9 ?9 X
下列哪些金属材料受热均匀，通常用在铁板而且非常重 o5 S7 E5 u5 U* i$ A- c+ j
A:Cast iron 铸铁 \' } a: m7 M, e, G; V
% O' K; m# |* K; P/ I5 I! M+ N: j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 K) d2 d1 U+ v8 Y2 ~, N- l哪件装备下面有一个可移动的碗和一个S形叶片？
- S! }8 j( a4 K6 D DA:Food processor 食品加工机! x/ ~) a- \0 h8 S
http://www.google.com.hk/search? ... iw=1263&bih=5728 D: G E) B6 H% v- J4 [( s
/ ^9 o+ k( k, n& i; B T* W+ s: k
46.Which of the following is not a rule for knife safety?+ M& k' Z( o4 `* ~2 s6 |
下列哪项不是用刀的安全规则？
6 D, N/ G+ F8 X9 J" AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 k7 U0 s9 E8 {. Q5 j# E. N
* B* h6 F r+ w. U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 g8 ]9 z. i2 H3 q9 Q
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- {: J& i3 ~7 L/ M
A:RondellES
, h! c) u7 h* Z8 i4 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 U- R' m! G( i: R: Q& B2 H4 n- |' ~) K! Z$ S/ w
48.Which of the following is a diced cut used to garnish soups?) ]5 [/ U! I0 Q# K# n8 b/ j
下列哪项是切成小方块用于汤的装饰？2 A( W3 e6 n( [7 ~, y9 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, z( o2 C4 \" j# t" ?! p" r3 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 ]6 J6 w7 i5 J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！！——
8 F) T0 x0 O( ?3 S7 ]A:Gaufrette 7 W9 K8 q6 X' a; n$ r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( x5 h" I7 ?. L; ]9 \5 cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* S: j+ {) T& c/ T# f% B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 G- H- R$ Z* q# ]
) J+ a5 J. r6 Z3 R# k
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' R" u1 t% ?$ p9 \7 m: C/ L7 _
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）
! C# g6 T. f$ s" RA:Cilantro 胡荽叶 香菜: x. h2 f P% m7 [" ^4 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 \+ \, d9 F4 T9 M6 y3 G+ r
% n- Y1 R M( n- V1 j0 W; n I60.Allspice is made from:( m$ q; x/ w3 t! }4 v5 O
多香果, 多香果香料是什么, k: T3 F# x# F, U. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 f" J- g) w4 s3 Q& H
A:A dried berry 干浆果2 t. h4 [: W& P+ H5 z: F* d
6 G O8 u: f' e2 S0 U
61.Which of the following are used to make a sachet d'épices?
2 o1 \( f* s$ s' t下列哪些是用来做香包德épices？
: X5 i5 g/ e6 i3 L- f; Zhttp://www.sachetcatering.com/" |* `2 G1 W0 G1 g6 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
6 O; Y" t( y% @9 E# O! J
1 w) x, ^$ b/ l! E* t62.Which of the following condiments are not soy based?& b F# T A. W2 v0 ]
下列哪项不是酱油调味品的？0 K2 p6 d0 J9 a4 `6 i( D
A:Wasabi 日本辣根$ {* B ^* d% @$ k$ Y) j
* B* V) R1 v: a# P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* P' T/ u3 A) V5 f; 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：
% J. Y, l5 u% H0 _4 rA:Pasteurization 巴氏杀菌, K( T% v0 B9 _! }! q7 e( }1 c
4 r3 d& I D& Q! U! U7 i- H: F) [64.Which of the following steps is not the correct procedure for whipping egg whites?
. O2 Y6 {" l( I3 h4 Y8 i0 z) l下列哪个步骤是不是正确的蛋清搅打程序？% L- V) R7 _& ? a
A:Allow to rest before use. 允许休息后方可使用。- t6 W& O, l8 k8 x3 f5 E7 t. ^
4 M7 Q8 |5 c$ l# f/ @0 j65.The weight of a large egg is between:一个大鸡蛋重量介于：
. V3 \7 T: }7 P K+ DA:56g and 63g 56克和63克
3 P8 O" l7 T7 x
& ?* n8 w& C" q66.Evaporated milk is a concentrated milk that is produced by removing* `; F: @/ _7 j) x
炼乳是一种浓缩牛奶 是去除什么做的
: [ E4 }& C6 G; x0 Z1 ^4 ]7 o% ^+ iA:60% of the water 60％的水
0 D1 W* T$ i( k( H9 p, J. m% _, \# L8 w: U) B& P6 \' z7 p& m! a4 M
67.A method of cooking that transfers heat through a liquid or gas is:9 O+ j& i. j, M4 ~% `" U% v5 G* c' u
一种烹饪方法，通过转移液体或气体是： I, c4 ^1 C; h# }$ _' K7 S2 R
A:Convection 对流
+ v. c. R1 J! l( H8 M) L. Q) O3 t7 h W8 T v) K
68.The cooking of starches is known as 烹调的淀粉被称为# q! v" {, h ^/ [7 Y" t
A:Gelatinization 糊化
, g& j5 ^" |5 j/ s
# H: d4 i) y- w/ F/ ]/ w1 f) Y$ N& @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 _) w* b4 a7 F7 eA:Braising 烤. z; [& M" ?4 g3 V5 J- ?0 ]' m9 B
. `$ O G6 g6 b3 s1 U
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：+ i* R+ Q3 q7 a& F' y4 n, Z5 A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
& k( A$ S/ Y1 D j" E6 h; c+ ^4 c5 y& R* p
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 g: {8 M5 |8 |/ i6 ^A:Fumet 原汁 u: q+ l9 w i/ L& p8 j: z
" M; n) V, R( r& s: `$ i' a
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8 _" v6 T; ? A- Q+ z- Z) W# f
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 C# |2 t( c& ^1 q3 l
9 U3 ?- A K% M
73.Which of the following is a principle not used in stock making?& S9 T: c, X6 Y6 x' C/ n. H
下列哪一项不是用于制造高汤（低汤）的原则？
8 U" o% ?2 L) C9 }: R! k/ RA:Start the stock in hot water.开始在热水中操作: e. f+ f) A [( D5 H& D9 _- L+ I
5 G: x, M- f/ I6 B% I74.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
8 G. ], l f9 W8 w9 H- B' fA:Remouillage 法语熬汤, D9 |7 W9 B" z1 i# g
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
