 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:$ S7 M, K9 w( Q0 A
哪位厨师最早带来高水准浮夸的美食6 D0 w6 y& [: ] h
AAntonin Carême 人名 安东尼·卡罗美. y4 z# ]2 j2 G+ A
3 h# x" E, l \/ [$ X) M7 E
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) P5 `2 J$ N& ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% p" x8 V( a) k1 f+ T! N2 c) [A:Cast-iron stoves 壁炉& R( L( k2 r+ s/ ]
http://www.usstove.com/products.php?id=6# \, S! u0 g6 M* H. e2 }
: t! f2 }% a: M9 ]$ ]. u7 \28.The French term used to describe the roundsman, or swing cook, is:2 k8 r. z$ Z$ I+ T
法国术语，用来描述roundsman，或摇摆厨师是：
$ d+ n, X B" B" {8 ^2 d& c1 s$ J& o5 lA:Tournant 图尔南' T3 u& S d/ \* X( A
& w+ [! |, J6 h+ {' h# y
29.Another term for the wine steward is:3 s2 |' i' k4 j' ^/ r
葡萄酒侍酒师的另一个术语是:+ {& P" O4 e: h8 s8 M. r7 X" U
A: Sommelier 侍酒师
# |3 [% a0 y. G0 y8 P: b% E' J) W. I, Z7 y, ^0 |' I; {
30.Molds, yeasts and fungi are examples of a:
8 s0 m6 J# |: R; ]6 N" p0 G4 q霉菌，酵母菌和真菌是一个神马例子
' N( j- E5 o7 d% eA:Biological hazard 生物危害8 A1 t( b/ y6 g
9 H6 Y" A/ N0 Z- R: T7 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 c% m+ k# A9 b% K6 x
根据加拿大食品检验局，食品的危险温度区在多少之间： ^2 O& O1 T9 {0 l% p! }
A:40° and 140°F (4–60°C) 4-60度1 n6 y& r# e6 r2 I' w
, T, Z0 {( j* j, [1 E5 O9 w) b, b32.All bacteria need the following for survival:5 { p4 A1 n1 c% C2 k5 o5 J4 O
所有细菌生存需要以下哪些内容：
: j a2 ?; l7 [" U# e( [1 J: DA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
$ p' H7 c% N% u9 ^3 K% h4 m6 t2 O h1 G! }
33.Which of the following correctly represent critical control points in a HACCP system?1 Z. p! d- w3 [5 `
以下哪项正确表示了HACCP体系的关键控制点？
( X1 }5 x6 r4 s8 x( uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 q6 k* F" `: o% D- F
食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ u( n4 f! ^ Q. Q/ v5 |
$ b3 }8 w- O. s( ^
34.Which of the following is not an example of a carbohydrate?0 [* \8 _2 x8 n* ?
下列哪一个不是碳水化合物的例子？
" j. S( S" ~5 C9 o5 _A:Essential nutrients 必需的营养物质
q5 Q1 `+ v3 n" C: }& ]/ Q/ s) }* p( L* d# \; ^2 B! a. H+ W
35.The process by which a liquid fat is made solid is called:
& i" u9 @* o. f3 ]: S% C3 M/ Q液体脂肪做成固体这个过程叫什么
# J" F' x% |( q/ }4 |A:Hydrogenation 氢化/ H# U1 g" v8 b8 G+ d$ V s
7 M$ Y; o3 L# Q3 i36.Which of the following is not an example of a fat substitute?; }/ ^% m. b. h9 Z7 t: W
下列哪项不是脂肪替代品的一个例子9 s( E1 b5 O6 j, J0 A/ N, c, L
A:Acesulfame K 安赛蜜K表5 G8 j8 u" V* f6 U' S3 i
4 z( F3 Z7 S3 x- `
37.Health Canada requires that a product labelled "fat free" contain:
. ^, s9 H/ t9 d2 j. V2 }加拿大卫生部要求的产品标有“不含脂肪“包括：0 c5 {) k+ J' x- V. X* Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& V) F" `* J1 m
. ?) H/ |0 m" {9 H: ^1 o38.Which of the following is not a problem associated with converting recipes?3 k8 L9 i2 I9 H! I. ^" o' l* k6 G! U
下列哪项是不相关联的转换配方问题？
+ a! a/ D, F3 I; x* gA:Unit cost 单位成本
" D$ y2 B: y$ W: ~6 ]& J; y
+ o! I9 ^9 Y2 @7 \. ]39.The condition or cost of an item as it is purchased from the supplier is called:
( E6 I. O) [3 m7 X8 q2 G从供应商采购的物品的品质或成本叫什么
, a3 o8 R1 ^- a Y$ }1 f% M. GA:As-purchased cost 购买的费用3 W! s1 R' W7 Z( e3 q) C& X! \
0 \ L# L0 {8 |" ^0 w( u. i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. K' F. b, Q4 c* T/ ]在新货到来之前用于日常所求的必要库存量叫什么/ x2 s- Z6 I' b
A:Parstock 基本日常最低库存9 @& \) V" b* ^1 H- a; T# R
1 f( O, w5 T' E* g& g* H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 `2 W7 Z/ n# l7 V" r+ F& F: s4 C下面那个缩写是用来表明正常库存流程？
' }' ~ f4 l9 q$ OA:FIFO=FIRST IN FIRST OUT 先进先出
% e0 E+ z7 @" a+ `6 @, B; P! k
% S! x8 S% t) k5 Q5 c' A$ Z6 u ]42.Which of the following knives is used to turn vegetables?0 t" L; Q: [+ p- k2 G& s
下面的那把刀是用来打开蔬菜吗？: J- @6 u3 M2 ]' T3 _$ i0 V8 \& r& }# E
A:Bird's beak knife 鸟嘴刀# a2 g3 |# n1 h: V% R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: {6 u0 Y! p! m! g4 c
" x d( l+ e9 |; I7 Q `43.What is an instant-read thermometer best used for?
4 O+ \- } o4 {6 o6 e4 d/ L, ]即时读温度计最好用于那方面？5 P. }( q4 x) v8 I: X3 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 g# t; \' s1 i; y" i5 a+ ^7 S, e3 ^6 L5 e4 a4 A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 @, b K8 E5 m* z+ F, t- x下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 H6 J1 K3 J; k3 PA:Cast iron 铸铁
$ ~$ I6 t* A/ C# H% ~/ |5 v }3 a
3 V3 x m0 M* L! w$ O% ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ Y* E. N, X/ y
哪件装备下面有一个可移动的碗和一个S形叶片？/ I. z9 q9 w7 ^$ B, ^* z5 p
A:Food processor 食品加工机
2 o9 X1 {3 y- v+ N/ [, hhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 t% ]+ o1 I' M) Q# F) ~3 z
: @( g, j1 f* l' i1 |& L46.Which of the following is not a rule for knife safety?* ~* S% o) z& e D
下列哪项不是用刀的安全规则？0 Z/ D3 O1 [9 ^6 S8 O; z8 ^0 _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" }. `' K0 ?% z/ {3 b9 i9 d7 S' G$ O$ g2 W7 Z: p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& E) O9 ~5 P Y K* P* f3 o把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# h2 V9 v$ Z1 \* h1 ^A:RondellES
# k' Y u- {" ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ U8 X- ~3 i e0 q- A
3 h- K; b, t5 K8 r48.Which of the following is a diced cut used to garnish soups?
5 r3 |. I3 r# F- y; |% K: _下列哪项是切成小方块用于汤的装饰？' ]+ x0 y' |3 |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. `+ t. s1 ] I2 q' i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 `2 p0 v: x0 K' ?
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！！——
# J S D0 K& _ S. Z# H1 o8 ?0 XA:Gaufrette
6 v: @& I: ~" T! vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# f" X: L+ C7 t; }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 P) r- I$ l& p8 y+ G- ^, {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# }2 E3 _* v& M" L, S+ r! Y8 r: O0 f- u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 Q8 O/ b2 G; R0 l8 t7 g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）
9 G. D" t$ e' ^! |! ~2 ^- q- oA:Cilantro 胡荽叶 香菜8 n7 d$ Y# I) w# V' e _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, _+ B T0 [" c9 y4 x: o k+ c
$ O& [5 R! u% K1 V8 z {60.Allspice is made from:+ i1 t/ U; m; p$ R1 g( T$ @' b
多香果, 多香果香料是什么0 [8 R% e' @3 H/ l4 j0 t- e' f: C* f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 d- q8 G' N- H: p3 P
A:A dried berry 干浆果
4 q, s8 Q+ d, y
4 v9 S h, x4 O6 h61.Which of the following are used to make a sachet d'épices?& J* G- R \7 v& {; Q
下列哪些是用来做香包德épices？. g( B% d( Q4 ? n# M8 l
http://www.sachetcatering.com/
t3 p2 }2 R \& bA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
{- m! f3 P( k$ P1 n1 c1 t$ p( ^! L) A7 u% C$ {8 D2 m
62.Which of the following condiments are not soy based?4 c$ Q1 L3 Q2 \* b9 \9 H# K1 s
下列哪项不是酱油调味品的？# Z- B3 v1 ~* ?* Y2 |7 E' b5 Y) d* i
A:Wasabi 日本辣根
/ w2 Z9 b1 S+ l1 ?7 b2 S2 I3 t8 \8 Z0 o* e7 u4 G% z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* U6 }$ _7 u; ^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 n& q# q! f; b7 D: }A:Pasteurization 巴氏杀菌
0 Q" G" S) O0 e5 e) S6 |, t- o- p" v9 C9 o8 X2 s3 \+ L
64.Which of the following steps is not the correct procedure for whipping egg whites?) Q# c- ^1 |- u
下列哪个步骤是不是正确的蛋清搅打程序？
) X0 M8 Y, f$ c. h' qA:Allow to rest before use. 允许休息后方可使用。
% q2 l$ G- J( h, g0 }& O* j. ]$ s' q; V, O
65.The weight of a large egg is between:一个大鸡蛋重量介于：
6 z7 K& M3 C! l# V2 YA:56g and 63g 56克和63克: c- i5 J* v5 ?2 i; R" b
( M) d6 }8 |' A( V! t
66.Evaporated milk is a concentrated milk that is produced by removing
8 K3 q1 |: y+ P; @! e炼乳是一种浓缩牛奶 是去除什么做的: @2 v: N+ g8 t5 ^ i( A& p; D
A:60% of the water 60％的水& U% [; V: E W$ E# x
7 s' G: q( D! j ]! g7 Q$ n+ E
67.A method of cooking that transfers heat through a liquid or gas is:& a5 O6 f& Y0 L& S
一种烹饪方法，通过转移液体或气体是：
d) E; J8 t! X. w8 @, r0 q6 nA:Convection 对流
) G3 z9 q1 f. m
: q2 x- f) J3 n( |% j68.The cooking of starches is known as 烹调的淀粉被称为' j( I+ z3 }7 v' N5 U5 s
A:Gelatinization 糊化
& O [1 t: |* b
- T$ j6 _8 I) Y9 M7 K. X+ O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？; j* N2 t$ p8 S# e) t
A:Braising 烤
! X- \* E4 D! j) Y8 S2 n3 [2 u2 D+ m4 Z) h& l1 m
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：
7 D& \8 ?, G: N' S# yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ o, F/ Y5 F! Q$ K- V% R
2 G2 e7 B( {2 A# T1 u: F71.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
) x8 H+ @& M5 J. B& P$ dA:Fumet 原汁
E& h- a& @7 ?! o8 G9 x
# J7 ?4 R# e2 c; o72.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
" T. e' R1 @/ W) ^ T( ~A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
! C# i" D2 \ G
2 _0 S8 K$ h* G9 f4 ?73.Which of the following is a principle not used in stock making?
; A! I, m+ g b下列哪一项不是用于制造高汤（低汤）的原则？) f x) |. J G% n+ f9 U
A:Start the stock in hot water.开始在热水中操作
) F! A; U9 F' t! l% f! t) M; L
' v" |- ?, u4 d" T1 l& k6 Y; 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4 B- X- g+ I5 z1 i
A:Remouillage 法语熬汤
& G3 B: [$ v" y3 ~( I6 W" ]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
