 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:
2 T$ W2 g, t8 \. X, x# u( C哪位厨师最早带来高水准浮夸的美食
4 [- w. S& r" Q7 ]AAntonin Carême 人名 安东尼·卡罗美/ o1 k, g1 z9 F3 s# |" i0 n
9 u) _ Q2 x4 D( c3 {5 q) E! B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ c6 f- f" o3 j( }% 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 。
% K% T( I! N1 C8 ]( i8 C: cA:Cast-iron stoves 壁炉
# X6 B: }# `* t3 A) Bhttp://www.usstove.com/products.php?id=60 ]0 m% z3 K8 r$ G, A
( r+ _. @: Y" f# Y+ b
28.The French term used to describe the roundsman, or swing cook, is:
0 l* C8 \# S8 K: q; _- F2 `: `$ M* ?法国术语，用来描述roundsman，或摇摆厨师是：
, g( u* o/ N+ U1 m+ uA:Tournant 图尔南
" L% r7 G, V' K. g( Y# H, Q) ?* b
# i$ X" j2 X6 J29.Another term for the wine steward is:, D! w% M3 t& @- K
葡萄酒侍酒师的另一个术语是:2 x; e% h; P% h; T' w
A: Sommelier 侍酒师& x* J1 H, ?/ {7 N
- Q! ?0 N- g! C* N' g# h& s0 d/ W30.Molds, yeasts and fungi are examples of a:+ a5 j# {8 g' K! n! l/ D
霉菌，酵母菌和真菌是一个神马例子0 [2 ], l/ t3 n* b. O
A:Biological hazard 生物危害
$ x* l# i/ _) o" C0 I- D2 [; {+ M6 D! `1 ~; W
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 X3 \- s+ E* T# H1 q5 ]" i根据加拿大食品检验局，食品的危险温度区在多少之间：
6 x6 b: B. I$ L3 ZA:40° and 140°F (4–60°C) 4-60度
( e {+ ? k0 l2 C; N/ c: S
4 W* p; c) w% N4 r( `32.All bacteria need the following for survival:
" W, V: _. l* D: @4 }: P所有细菌生存需要以下哪些内容：
L# I% q* J; S6 ^; [A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 `2 J* W* {$ f
4 \6 ~/ {) D; r" e5 ?33.Which of the following correctly represent critical control points in a HACCP system?
1 [6 I9 t, A2 Z以下哪项正确表示了HACCP体系的关键控制点？
+ p0 }9 l( t. VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - g; Y& J+ i, K3 H# o! w. N
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
7 O: f1 ~! L9 p8 T2 Q! o3 I
8 Y6 w1 H* g3 B! z; {2 t34.Which of the following is not an example of a carbohydrate?4 t& w1 z1 I9 E& K0 Y7 ^
下列哪一个不是碳水化合物的例子？
. d y% m, B, |A:Essential nutrients 必需的营养物质0 I6 u$ }) @. V1 u9 l
5 M! m5 v8 U6 V5 ^ w0 Y6 _
35.The process by which a liquid fat is made solid is called:0 }9 O; ^, Y; V
液体脂肪做成固体这个过程叫什么% o# N1 {& l* V( S
A:Hydrogenation 氢化/ n2 j6 Y {/ l
$ h9 p5 b% w: ~2 H3 ]
36.Which of the following is not an example of a fat substitute?
/ s2 v1 E3 Y& @4 @下列哪项不是脂肪替代品的一个例子
3 S- x: f2 ^" \# ~4 t1 FA:Acesulfame K 安赛蜜K表
) P' A V& M4 Z9 z' j) s
; k- n# d6 a' P8 F7 P' p37.Health Canada requires that a product labelled "fat free" contain:
1 b8 [- c0 s; U) j; |' ]加拿大卫生部要求的产品标有“不含脂肪“包括：) P/ U- J5 t& X# y, r$ Y( S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! Z3 q& `0 ]: [3 Z/ D2 q7 |
; ^0 y& L/ I) v! l1 @' S4 G# f8 w, N+ J* U38.Which of the following is not a problem associated with converting recipes?. }: g6 C" M# v/ A6 R2 ^4 @, ]
下列哪项是不相关联的转换配方问题？4 i5 p' E/ L7 W! d- e* d
A:Unit cost 单位成本- O9 c% a. O# F- j9 s( K
% Y" b) z# Q# v ?% C* p39.The condition or cost of an item as it is purchased from the supplier is called:
' J1 \6 ~( n7 w G& D& j q从供应商采购的物品的品质或成本叫什么! D) ]! z: u0 m4 L% o
A:As-purchased cost 购买的费用# ], f) p# t! G& r! n; F% k
3 e9 o' g; u2 n
40.The amount of stock necessary to cover operating needs between deliveries is known as:& g' ~4 Y* E# a8 B
在新货到来之前用于日常所求的必要库存量叫什么3 {( K% G. w8 d5 @, Y/ T% b8 Y
A:Parstock 基本日常最低库存, m1 _7 S$ p. `4 R# J( L0 ~& m/ U
% C4 j! P/ ~/ H Y4 [4 c n; m S( T41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 I0 s$ p( m8 O( L' y. h下面那个缩写是用来表明正常库存流程？, J" r! c& |( [
A:FIFO=FIRST IN FIRST OUT 先进先出
a/ C( G3 k4 R7 }- g
/ `! E7 o, E1 u9 u. [( p! t+ s42.Which of the following knives is used to turn vegetables?8 I5 O9 Z9 B" t* L
下面的那把刀是用来打开蔬菜吗？
1 ]% w2 X6 i0 v8 Q9 aA:Bird's beak knife 鸟嘴刀
2 R) z f- r" n9 f0 \- ?! xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 B" L# S. }. s5 r5 O, E* ?1 N! f5 R
' d# t% Z: ~$ R43.What is an instant-read thermometer best used for?
/ |- v1 n+ d; o8 }即时读温度计最好用于那方面？% i8 ^2 ~: H9 Z, V) R: i! |) ~; ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 W* h9 I+ {! R3 i0 A
2 r8 @$ w" {5 z1 C% D4 U u: ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 \* `- ~! Q+ m. ~% Z8 g
下列哪些金属材料受热均匀，通常用在铁板而且非常重
1 ~" N) V# x T4 i. p& Y9 xA:Cast iron 铸铁) f7 c5 c- C8 O" P; F: j+ A9 h& Z
- M. u" W6 r6 b7 z# ]( w9 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ _' l- Y Z/ V+ }" L" l3 z# q4 j
哪件装备下面有一个可移动的碗和一个S形叶片？
" ?3 A* r+ }9 p2 {$ KA:Food processor 食品加工机
' b4 g6 I/ K7 }( vhttp://www.google.com.hk/search? ... iw=1263&bih=5723 I' R3 [; n5 Q+ B/ P5 B6 R( E
+ o ?3 p$ ~4 D; a; c2 s
46.Which of the following is not a rule for knife safety?0 _- u6 s+ C# {- r4 \
下列哪项不是用刀的安全规则？
9 g& [7 \: {+ v) B0 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! o$ g, Y. J; H" Z9 |' l6 j# U2 v
% L& r8 U$ I( @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. B4 D! W' \, K) b l% ~1 @
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
# g3 P) [! R4 H$ J+ D, j7 X7 CA:RondellES
1 P- i( ^( ]& I0 S( j: y( [) }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% s; U4 T5 q6 X, m8 _( [" v% h6 ?# J
48.Which of the following is a diced cut used to garnish soups?& \: f+ c" t d" F( v
下列哪项是切成小方块用于汤的装饰？
3 R: {" M/ a5 d4 |6 N4 p1 JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 E7 {' g2 O; E. I {5 M9 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% Z' \: a- s3 m/ ]5 F! b9 D
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！！——. {2 w6 i$ j0 x, v
A:Gaufrette 8 j3 T) T( c& k& v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; G! A6 ?# V7 l' _5 r% v; _0 \; Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 B+ G+ p8 U$ P5 ~, {0 G6 B, B& y5 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 V' f( C0 i" p
6 x: e% S' u& @% W$ r; M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# D5 D( i1 ?) B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）4 C- S3 |0 K" X; ?4 S
A:Cilantro 胡荽叶 香菜
) N9 w6 @8 E/ w# Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 N+ C8 I8 e% o( r
; N% a, R* f4 o; d* K60.Allspice is made from:
3 ?* k7 F q) N+ D n' r 多香果, 多香果香料是什么7 U" o9 b9 ^- p8 n' |% v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ |. f5 e7 f& d. r5 \& cA:A dried berry 干浆果
$ n3 V( g% W* [4 ^$ `
, v/ T B5 R# {% m1 u61.Which of the following are used to make a sachet d'épices?
$ M8 |$ J8 j3 j% p5 t! x下列哪些是用来做香包德épices？
0 S0 s! Z# q. G. L) phttp://www.sachetcatering.com/
3 n, ~- h6 v+ s/ `1 ^* B& d ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: N7 ~3 m, b" L- V! j Z8 y; ^! f
: D0 t- r2 c! I5 s* m' {( b1 I/ r
62.Which of the following condiments are not soy based?
9 F. L5 R$ J" {下列哪项不是酱油调味品的？6 I0 g3 G5 L+ M, M
A:Wasabi 日本辣根4 A, \5 J5 x6 N' B/ F" F4 X
9 d) z5 D& _ O7 P% q, G6 K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) q2 G& l9 ^6 c# 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：
$ o5 m2 b$ N6 g H/ l$ I9 tA:Pasteurization 巴氏杀菌2 N Y1 ]8 n$ d
% }- F& B+ o1 b; M64.Which of the following steps is not the correct procedure for whipping egg whites?* [% B9 @5 i! C/ P& O! a% y
下列哪个步骤是不是正确的蛋清搅打程序？8 O& e8 n( j$ B# z
A:Allow to rest before use. 允许休息后方可使用。! S. \! w- s8 B8 f
0 O: O# S) p5 a1 v65.The weight of a large egg is between:一个大鸡蛋重量介于：, B2 D& E' f3 ?1 f( z( k- T0 }
A:56g and 63g 56克和63克$ n9 d2 }1 l9 T. n9 n
5 \! x7 I7 ]3 Z66.Evaporated milk is a concentrated milk that is produced by removing
( o m+ v( @% \* O9 b# o) y# }9 r炼乳是一种浓缩牛奶 是去除什么做的
) I# a5 O( G3 x6 ^ y6 M6 nA:60% of the water 60％的水* |) P9 N! u% O' ^6 D) I6 C0 J
' |: H$ v, [" n! x6 \: J
67.A method of cooking that transfers heat through a liquid or gas is:
$ d( x3 S' X8 r, W* U2 W+ K一种烹饪方法，通过转移液体或气体是：
% q( D8 C; a/ O: VA:Convection 对流
! o, T. m4 T: X. P. L8 S8 n
7 I; L9 e- }" o3 w! S68.The cooking of starches is known as 烹调的淀粉被称为
( j5 U4 o l: P6 T; NA:Gelatinization 糊化
/ R' ^: n ~3 G$ r
8 }, w8 k, |7 Z2 Z9 w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ u1 Y) D! O, }$ i/ _A:Braising 烤
" J! E, t+ x4 L2 A0 l0 s& z1 F- Y
! x- o) A" a! n" Z5 C5 a70.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：
+ ^! E/ y1 C3 S( ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
7 Y/ O% h; w m/ J: m! I0 t$ }3 V9 C: n1 y7 A; I+ ?
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 ]' a8 n+ N3 g1 vA:Fumet 原汁; ]* J# f [" ~ o$ n) f4 `2 J
' V, J, A8 B+ m( [5 T
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
# A h) x4 k7 p% J5 L6 LA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
+ N& Z% O0 J& j
: j5 [, f: D2 ] I6 L7 w3 q73.Which of the following is a principle not used in stock making?
8 R6 O% z# Z. T3 X下列哪一项不是用于制造高汤（低汤）的原则？/ E" M9 o0 v3 d4 Q
A:Start the stock in hot water.开始在热水中操作
3 o1 ?8 _9 ]0 ^; U$ G- ?! x0 C* }( K3 n5 ?
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+ o) U' x# |2 \
A:Remouillage 法语熬汤" Z' Z K) |$ c& W4 h" H
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
