 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: r( e* [! H1 l3 {. L0 {; Z+ J
哪位厨师最早带来高水准浮夸的美食; w: e9 d, X7 V4 d
AAntonin Carême 人名 安东尼·卡罗美
: t0 i& h6 O. h7 h" w" C
$ o/ O" M. ? x) D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( M% B: j- ^0 s' o) M0 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 y+ s& C, v9 s5 e! I8 Z
A:Cast-iron stoves 壁炉
t2 T% g. b5 k- E( M$ yhttp://www.usstove.com/products.php?id=6' L) _- {# y0 C8 J) Y d4 ?
, N: W& F$ w4 B& b
28.The French term used to describe the roundsman, or swing cook, is:, d) N2 h+ T; P0 z4 J2 a! o' A/ i5 b
法国术语，用来描述roundsman，或摇摆厨师是：6 d9 p6 F9 y6 p8 d
A:Tournant 图尔南( r6 d1 S9 G$ s& h" S8 u9 X
9 {0 W- g2 m- {' S- r1 o29.Another term for the wine steward is:- v% E7 w% H3 J3 M- r7 X
葡萄酒侍酒师的另一个术语是:
% c6 D* G+ ~4 J: J+ e* cA: Sommelier 侍酒师; m" w6 _2 t( ]" l6 I7 x' ~
* G) H. S' |0 u3 I30.Molds, yeasts and fungi are examples of a:
* F3 q8 v1 X o$ v8 N. _霉菌，酵母菌和真菌是一个神马例子6 s' b' D8 C5 ]& R3 I$ Q
A:Biological hazard 生物危害% R' Z p, |0 H& }
- f6 a3 p6 |9 g- P) a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 r5 ~( s' |5 X根据加拿大食品检验局，食品的危险温度区在多少之间：
; ^1 p8 z3 k! I* g9 PA:40° and 140°F (4–60°C) 4-60度* W1 w. I6 q! O3 ]
U) F- l& O6 l0 B" C9 e! p( x0 T, }- F
32.All bacteria need the following for survival:
; x( q8 x) a8 g所有细菌生存需要以下哪些内容：
. I- Z% W1 l2 u5 QA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
; ^7 d8 {# r A4 Q8 @4 J( r( v
- X* M# g$ R+ s( V h4 z33.Which of the following correctly represent critical control points in a HACCP system?
# {6 ^) Z% P i( G以下哪项正确表示了HACCP体系的关键控制点？
; V9 U$ l/ ?- G( P4 o+ [+ M' o+ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # i9 I/ K( n4 r8 s, T! U' T
食谱，接收，储存，准备，烹饪，保温，冷却，再加热% [3 U" M8 i+ t2 _
1 B4 o z \+ Y- i; h) m u1 V# B
34.Which of the following is not an example of a carbohydrate?
9 }% m5 g2 v# n% W9 M1 {下列哪一个不是碳水化合物的例子？
! T- Z) H+ @. G6 K- w: F, C1 EA:Essential nutrients 必需的营养物质! P# B1 ] C, Q
9 r1 e4 F% m0 R, N1 Y
35.The process by which a liquid fat is made solid is called:' ^7 b8 `7 M' y5 w; Z- Q& U
液体脂肪做成固体这个过程叫什么
# p" c2 ?* M8 j: p# y, `9 M* sA:Hydrogenation 氢化7 O, Y" W% I9 Z
8 x. V' c& W! v2 c36.Which of the following is not an example of a fat substitute?
4 I9 W. i, F* R下列哪项不是脂肪替代品的一个例子3 _( [7 T. @8 p8 P) ?
A:Acesulfame K 安赛蜜K表: m1 ~& U. G7 ^0 R# G4 @
~6 c! w+ h1 U
37.Health Canada requires that a product labelled "fat free" contain:
: D, T6 E6 n5 i加拿大卫生部要求的产品标有“不含脂肪“包括：
, ?7 B1 u* H, z, C) s) g# n, j9 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 r1 |" _2 S ]0 \* b) |7 I
' Z( d! ?" p4 |3 ]
38.Which of the following is not a problem associated with converting recipes?
4 d* t/ t- D) B3 l下列哪项是不相关联的转换配方问题？
3 |6 d6 b( J) C! F- Z; UA:Unit cost 单位成本
+ d3 ^" L4 t) c8 ^9 [+ f: v; m5 O0 b, |- I
39.The condition or cost of an item as it is purchased from the supplier is called:
$ X! Q: w7 s! L$ X* w) U从供应商采购的物品的品质或成本叫什么8 o9 D2 }0 X( v+ T% F
A:As-purchased cost 购买的费用! }4 H+ r; q& W% N" t
) H& H* f9 f f& G" b- r$ N- P40.The amount of stock necessary to cover operating needs between deliveries is known as:
! |4 b. y3 a2 V9 d! |9 e在新货到来之前用于日常所求的必要库存量叫什么
5 \1 x: k9 K' T: ^A:Parstock 基本日常最低库存
/ X' f7 S ?& x e2 K9 d! D! `) |8 _/ S
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ p' m& b9 ^* x: c% \4 q
下面那个缩写是用来表明正常库存流程？
f$ q! H7 Y r( b( a; s4 w& g! lA:FIFO=FIRST IN FIRST OUT 先进先出
3 K) U/ C+ i) s% A* A9 H8 M3 K% q4 _$ K: J
42.Which of the following knives is used to turn vegetables?
P+ w; z0 b, ^8 G% j* F$ t下面的那把刀是用来打开蔬菜吗？! M, {: ?8 ?( a$ x( f9 c0 G: r
A:Bird's beak knife 鸟嘴刀
% [, \1 J+ v/ e7 b& Z5 v$ G/ ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 W0 s; E5 c; {4 @$ S2 o6 h* ?
% u4 h! O" V6 Q+ [3 j
43.What is an instant-read thermometer best used for?5 {# }$ w( O- W7 P' F' H* |3 [
即时读温度计最好用于那方面？+ j' Q/ I$ t/ k$ g Y L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 u! G$ E$ S# }( g4 I- T! F
5 [( l H% g5 z: \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 i2 m4 U4 X% u2 C# k a下列哪些金属材料受热均匀，通常用在铁板而且非常重
, o5 I- A2 M4 f% w( zA:Cast iron 铸铁
8 c4 r6 x8 L5 i! G' {/ w K# g1 v& L2 G/ K& d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 ]( ~* D9 @3 R哪件装备下面有一个可移动的碗和一个S形叶片？
! O8 e* I# p0 }; z9 s, iA:Food processor 食品加工机
& q% j4 ^. }! t8 G% ]) C& jhttp://www.google.com.hk/search? ... iw=1263&bih=572! l/ q; h( G+ \0 c9 @; p
4 t% x/ \5 e3 y. o: U% m' t
46.Which of the following is not a rule for knife safety?
' g9 o0 c# f6 o下列哪项不是用刀的安全规则？
9 H% d8 t% q- m* s1 ^ sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, ?8 b! u8 g, C# U0 Y6 M; L4 s3 G2 N& F, G, U& c n* L, {# ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( ^4 J. e7 ~/ s, ]
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 `8 r7 k/ y& P$ T% S2 PA:RondellES
+ K/ ^# a# D$ D/ `1 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# C+ z! X9 Z& f1 U' \
8 M! v, D, A! a48.Which of the following is a diced cut used to garnish soups?' ~, d. g1 F" O
下列哪项是切成小方块用于汤的装饰？1 O9 e- X: }2 y# d# Q6 ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! y+ i9 ?. T1 P2 l$ g& ~1 b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 o8 w, V" @ f( |9 R$ D( b f
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！！——
5 s( E p- a% M: b, O, B& w" kA:Gaufrette 6 _1 n9 B' M2 O+ [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ w, [5 P0 \1 u+ I" q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ n8 W( ?" N O. s9 h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& ]3 p3 z( K1 m4 J0 Y5 Y8 ~$ n k4 C0 n
8 i8 h7 [. {4 K: x3 g/ {) T" I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. x3 M# @9 x e, N1 w$ Z1 a. Q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）
' Y8 |% s/ k+ b+ GA:Cilantro 胡荽叶 香菜/ Q) j3 z. |% y% G" J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! ^) r3 t9 s0 {6 N! h1 @ t
) h a/ Z& n- u9 m" k60.Allspice is made from:
0 J8 |5 N- K1 ], X0 B 多香果, 多香果香料是什么
$ U! o) o2 X/ ^6 Z, {: Q" |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 N4 J& m1 H7 W8 s& _# kA:A dried berry 干浆果+ g' a- ^9 q2 [- H' d/ t6 e
8 s- \& z3 S& k7 d K
61.Which of the following are used to make a sachet d'épices?: u! U6 ?# o: g% A& R0 `
下列哪些是用来做香包德épices？) m R2 u8 b. }5 D+ Z
http://www.sachetcatering.com/0 j. }- g6 G) m9 Y1 Y1 @) g7 @6 H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
4 z. u p. k! S: w( k; d
' [5 ?# }" u) |% [3 K5 U3 H$ ]1 `62.Which of the following condiments are not soy based?
9 t6 o: k, p7 p$ [3 Q下列哪项不是酱油调味品的？
) F, M) r0 S% ~' QA:Wasabi 日本辣根
$ @" K# c8 s/ Z/ U% \( U( w/ f. w. O/ Q8 Q4 |* R3 Q' R5 F- B- g2 G S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( g* H, J; F" O4 ]' M0 ?5 W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 [" Z2 x v/ _# V* U P$ E+ Y
A:Pasteurization 巴氏杀菌
' M8 {# G' B# H+ G# Y' }4 q- n, @0 w/ ^ a
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ z, C! ]& }5 @* m& Z6 W7 `1 [下列哪个步骤是不是正确的蛋清搅打程序？
$ g) v" g/ R6 F. V5 _& j- uA:Allow to rest before use. 允许休息后方可使用。
. c$ i( p' k* l/ D$ Y% f
$ J- j% s- H$ P- V- I& g65.The weight of a large egg is between:一个大鸡蛋重量介于：0 k/ C* ]! V- o$ b; c
A:56g and 63g 56克和63克. a+ e- {3 E1 e* Y$ u( w/ h3 c
+ B8 P( @8 ] z% _
66.Evaporated milk is a concentrated milk that is produced by removing
7 l) R7 \ m1 T& v炼乳是一种浓缩牛奶 是去除什么做的! }, Z) G7 s* F9 ~1 R0 i
A:60% of the water 60％的水
) K; a( [1 f( c& U0 y
1 t" Y* U$ N+ }7 |+ ^7 Q) I! D9 F67.A method of cooking that transfers heat through a liquid or gas is:% m' Q4 P" @3 Q p
一种烹饪方法，通过转移液体或气体是：
( p0 G! H! n( g* wA:Convection 对流: b' V9 s& V* N
9 o$ X& ]2 P q, Y( t
68.The cooking of starches is known as 烹调的淀粉被称为4 J5 b. M8 T2 M g- o! Q
A:Gelatinization 糊化
; I- m% X# i; P: I
6 V# k) w: s6 B' p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？- D! e' v9 ~( `
A:Braising 烤' @2 `- K$ r& I! { U4 s2 _6 I8 w1 t
1 k2 Z/ a3 H+ ^& r3 `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：9 r7 [6 h4 i& f2 n( n8 a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
5 E( j8 |1 o: W; c* J" g( U: L& y
' E6 L3 O& Z9 L71.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
) D5 f3 j! q' i& w* m9 B$ y, U" @A:Fumet 原汁. V) g* A$ s) b5 _0 u/ _1 `- y
$ y& k% ?0 ~% E1 n2 l6 C7 l72.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/ z+ V r' n* h+ E) Y; t
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜+ C1 u8 H7 K7 Y5 e9 r
" J' I9 \. R& i' m2 x
73.Which of the following is a principle not used in stock making?1 n3 Y& x0 o* r3 z! C
下列哪一项不是用于制造高汤（低汤）的原则？
. u7 E$ \9 h8 f% @# xA:Start the stock in hot water.开始在热水中操作1 ~" s1 z$ J- z- d, |/ ]6 Z
3 y1 r) p! D3 w$ }0 i) 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. g R7 x! @! ?$ O2 |
A:Remouillage 法语熬汤) E! G2 R* ^9 _7 w5 O# C
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
