 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 c9 c) G0 _2 e; T+ k& V哪位厨师最早带来高水准浮夸的美食5 W* @0 h3 [: p; i
AAntonin Carême 人名 安东尼·卡罗美
* _0 A4 S- ~* c$ h/ O. X* Y: X, c/ S" V0 O7 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ h& K( }: W" k7 w7 j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- a0 y0 R! H$ k/ x" _A:Cast-iron stoves 壁炉) q; E) ?4 h4 j& Q) w( l; Q- e
http://www.usstove.com/products.php?id=6
5 k$ s/ j: T1 @% S/ H. |( C2 `& Q4 a
28.The French term used to describe the roundsman, or swing cook, is:
- P; K# J! \5 Q1 i( c" w法国术语，用来描述roundsman，或摇摆厨师是：
8 T$ g. H z$ [/ f, v- Q& }/ j1 rA:Tournant 图尔南7 v( c- [0 F8 S5 H! A
8 u: n3 x1 k" |5 L1 h
29.Another term for the wine steward is:
. g/ N2 B7 c6 `" V+ d2 l葡萄酒侍酒师的另一个术语是:9 s# H- x0 o+ ?; x
A: Sommelier 侍酒师
$ B& D5 s; g- r, R
) R& A( \5 |6 W) ]4 ]30.Molds, yeasts and fungi are examples of a:
& }6 q+ {$ Q3 t9 f; c# Z( G霉菌，酵母菌和真菌是一个神马例子6 [1 s& m% a$ ~1 x1 l2 f# X! v
A:Biological hazard 生物危害( { ^$ m- R. y# F7 }
" b4 J0 `* T% }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ M4 [! p/ g2 A k! d9 G' `根据加拿大食品检验局，食品的危险温度区在多少之间：
2 K; \2 g% Y6 t. J+ {$ V! D5 B) F3 VA:40° and 140°F (4–60°C) 4-60度8 x4 _. h# K) o' X: ^8 M w$ Y6 q
" M2 K9 E* O" Z' Q! V' O, n32.All bacteria need the following for survival:
# n& i9 ]+ H$ _3 Q所有细菌生存需要以下哪些内容：( P, s/ J( \# g" `. q1 I
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
, L w$ `) E) P0 \. K/ Z. @; U' H3 [1 q! j- ~( _" C2 H6 a
33.Which of the following correctly represent critical control points in a HACCP system?* R) F7 x; O9 }3 D" O) }9 I! `
以下哪项正确表示了HACCP体系的关键控制点？
0 z' \2 `0 {0 p9 l/ m+ s' RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % b# i3 L7 e7 O
食谱，接收，储存，准备，烹饪，保温，冷却，再加热9 g2 c/ F3 t+ v4 D5 W
9 Z c6 T# O7 A- i! r. ]2 ]) P# h P
34.Which of the following is not an example of a carbohydrate?# ]. y' C+ \8 h( ?7 @. h1 H
下列哪一个不是碳水化合物的例子？
3 J3 `0 W8 _$ E0 x$ R& o$ Z: Q- j6 mA:Essential nutrients 必需的营养物质1 [) w+ `1 ?* m5 H% X o7 A* O
4 w+ w/ q6 }) ~7 o
35.The process by which a liquid fat is made solid is called:
z4 {* }+ |" v% ^液体脂肪做成固体这个过程叫什么6 E! g ~" H( Q2 w# F# W( O3 n
A:Hydrogenation 氢化2 v" G3 ~' A+ W( Y/ M. ~ a
: _% `5 }- }2 J$ j ~+ }3 V36.Which of the following is not an example of a fat substitute?
5 B d5 d- v9 \" G: R1 p: a$ a下列哪项不是脂肪替代品的一个例子
0 H4 M1 V9 y# ?1 [& T WA:Acesulfame K 安赛蜜K表. m: k- e+ O" Y- x% z8 k
$ O7 ~0 h4 G' _4 S+ ~
37.Health Canada requires that a product labelled "fat free" contain:
1 W* h7 @* a$ M. k( y/ o$ r加拿大卫生部要求的产品标有“不含脂肪“包括：
+ f4 }6 I& a* _' O+ N2 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 A6 {' L/ U% c0 ^2 L1 U0 ~# v
4 ]$ e. y4 J A4 Y; }# k# D38.Which of the following is not a problem associated with converting recipes?( I" R# I* w' ?( A H
下列哪项是不相关联的转换配方问题？: z [" K- j4 ~' T* C, l5 t
A:Unit cost 单位成本
4 ^; X6 J3 A" n. P) ?3 b. x! Y: u$ c' M7 k2 a: K
39.The condition or cost of an item as it is purchased from the supplier is called:( [/ w% y; K0 [* Y/ a
从供应商采购的物品的品质或成本叫什么; P& b! ]# G1 T+ A' W8 B! z; i- v( L
A:As-purchased cost 购买的费用) L) y, y7 s* H' D0 E$ h
' N8 k8 a+ x. @# D
40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 A4 o! e% [9 M! p# h在新货到来之前用于日常所求的必要库存量叫什么8 w1 H7 C4 u( S" K3 c" `
A:Parstock 基本日常最低库存
! }( G8 w% L% q, B
4 S( B, E* M7 f G2 v8 [; a# ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ m; [, V/ \* n& ]4 r( ^2 P下面那个缩写是用来表明正常库存流程？9 L# F, X8 f" @+ {9 ~
A:FIFO=FIRST IN FIRST OUT 先进先出7 S+ w8 r2 X9 E5 z$ v5 ` ~9 m
1 o# Y, \1 O/ z* q) u42.Which of the following knives is used to turn vegetables?6 E" x+ r8 R9 r* t! P I* w. ]7 T
下面的那把刀是用来打开蔬菜吗？# I+ @% H- E. H. B: F( e
A:Bird's beak knife 鸟嘴刀, o! q- f/ W1 \% Z$ O+ b8 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ _2 M) ]! d ?9 E1 b
" a) b0 F& f8 M F* @) T+ k
43.What is an instant-read thermometer best used for?+ c( L9 W3 S1 u- s( H9 D8 l
即时读温度计最好用于那方面？. r& @, d. I$ [7 s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, Q( p- h7 N- Z; W6 b& e4 a+ w ]
& k9 R9 i: \8 ?4 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& B) G9 u- I! B; q1 a3 _下列哪些金属材料受热均匀，通常用在铁板而且非常重
* o3 B$ o' w9 Z" y) K- iA:Cast iron 铸铁
# D& M- G! a/ g( g$ C8 h* ^) R0 u I* |$ G3 x( ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& Z, ], W; ^/ s. ]) ^6 p0 x哪件装备下面有一个可移动的碗和一个S形叶片？' e3 A% p5 C- y6 H. f% ]
A:Food processor 食品加工机; c& R$ b) H& p9 e2 C3 C2 H, Q! ]# Y
http://www.google.com.hk/search? ... iw=1263&bih=572
/ D' S3 T/ d% H5 I) E Z b
3 }' Y9 k7 m! b% V46.Which of the following is not a rule for knife safety?
/ B" O: W! N: \下列哪项不是用刀的安全规则？
' I: \8 j0 y- v) P" {, cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& c! @! v& p3 r z' e- ]
, w7 n$ [7 o. U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 _7 v5 ?. Y* i, H把圆柱形蔬菜或者水果切成圆片状（光盘状）是？3 ], o. X8 F3 T8 S f b" u
A:RondellES 0 n6 L1 Z+ w- z% F2 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ P) V& U7 V. t6 z2 |+ P& f2 f# [2 D2 L3 ], F0 `7 W
48.Which of the following is a diced cut used to garnish soups?
( i2 N4 a |: e+ @下列哪项是切成小方块用于汤的装饰？ h6 m( y% g! n2 E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- U! h8 x0 S- z$ t& b% U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 \6 m8 E) l" X& l
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！！——- c% G2 s/ C" w2 e( ^9 f
A:Gaufrette 3 p' [( f- `: B, M$ n" m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. F1 G& r" [( w) c8 Y7 y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ m* \) G3 L+ Z7 I) @. S8 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& g. _4 s2 s' u# s: R
0 C; I9 r$ f- a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: j1 m4 Q# a, y0 v4 ~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）8 D8 x+ I* o% b* h+ `
A:Cilantro 胡荽叶 香菜4 [7 I4 M, z8 o7 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# m- g) Y2 F/ G! u, s7 Q. x
. g7 h5 _! v, r1 L; d( q60.Allspice is made from:
3 ^0 f5 q( W6 _# j k 多香果, 多香果香料是什么
' d" k* @7 c' O- C: ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ i. d+ E/ y7 x: p+ Q* LA:A dried berry 干浆果
3 w" F) E0 _# j* q$ s5 ?, A6 k# Q7 D* ]/ a/ J0 k
61.Which of the following are used to make a sachet d'épices?
0 r8 g1 P: Q; m: N% y: a. n下列哪些是用来做香包德épices？% s. `7 P+ M2 Y9 z
http://www.sachetcatering.com/7 m, @' B4 `( w+ H% M0 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香: Q4 C8 h U" U6 b% N5 K
2 a* I; F' d4 j) U62.Which of the following condiments are not soy based?% o, @1 c4 M; h0 e
下列哪项不是酱油调味品的？
- o( N7 ]% y# Y5 M& cA:Wasabi 日本辣根7 g- O X6 D0 H7 b J
u/ O1 E6 S2 [# ], i$ a7 a1 U5 b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' D4 J/ t3 M- t2 N8 S0 R
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：
( z) a- k3 c# ^. x( ` `7 RA:Pasteurization 巴氏杀菌' \" Y. C# M* d) ]& ~; a8 r5 H
7 j5 y x! m2 f% n( ]7 p5 |9 P9 k64.Which of the following steps is not the correct procedure for whipping egg whites?
2 x1 \8 W9 e4 d4 ~# m) U下列哪个步骤是不是正确的蛋清搅打程序？
4 P8 ]9 T: @ N6 D- ~3 {+ w. |A:Allow to rest before use. 允许休息后方可使用。! O1 _4 i) o. @1 N/ n- _5 D% @
$ F& B0 D4 k9 [5 Z) t) W2 k
65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 x( x2 L1 Q7 [+ r" E8 ^A:56g and 63g 56克和63克
6 s/ ]3 f( {4 H3 [
0 [1 z+ @! I1 Z$ a1 @6 _* X) K66.Evaporated milk is a concentrated milk that is produced by removing
7 E; y4 K. S) B炼乳是一种浓缩牛奶 是去除什么做的5 y' n9 A3 R: D' o) n6 a
A:60% of the water 60％的水
: h: Z! t7 @/ |+ a& v
7 C- P% K$ h9 ?67.A method of cooking that transfers heat through a liquid or gas is:, R; K( f" x: ^# h. f3 n# j) Y6 f
一种烹饪方法，通过转移液体或气体是：% W e! r4 W, h
A:Convection 对流; T8 ~) L; Q$ u0 p; A& ^. y
7 `$ m( {1 L7 t+ S$ d5 M- R
68.The cooking of starches is known as 烹调的淀粉被称为
# k5 K) S8 A; G- Y. \' e4 qA:Gelatinization 糊化
! H* ?! ]5 L$ s6 }) G0 ]% v9 h0 s( i) P( T. }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？ A% l" l* v& D
A:Braising 烤
* I, p* M( d; E4 q/ X
$ n7 P, [( D; ^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：5 R6 m" p! u; P; b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
( w+ }7 f0 P5 ~0 ~3 H- }5 S. O" O; }" |. ~7 _# M, a- h
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1 Z3 H+ K& D1 F" d5 [
A:Fumet 原汁* a) I0 X8 S* F( a$ y# D C) [0 [
' E6 d9 U' a. {, T/ L. v4 u72.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
& a2 D% o }4 [4 TA:Carrots, onion, celery 胡萝卜，洋葱，芹菜) z+ h! ]; S/ p7 H
! O: \. U2 }( p& F
73.Which of the following is a principle not used in stock making?
$ c; U/ S$ e: t* Y8 g" {下列哪一项不是用于制造高汤（低汤）的原则？5 \9 b+ L+ E' u: B# Y
A:Start the stock in hot water.开始在热水中操作: M; V/ k! ~: t0 o, ^0 ]7 r
+ T2 e' C5 a& Z5 c
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1 g; \: I m" b
A:Remouillage 法语熬汤
1 g2 Y/ |; f- ~3 {( ^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
