 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:
3 }1 o- K: M- M) R# i4 E! N7 T哪位厨师最早带来高水准浮夸的美食3 f; x, b D/ {) T+ x, x4 }* i# j
AAntonin Carême 人名 安东尼·卡罗美
: T8 w3 n; K/ ~3 Y* h: H
8 V: C7 S# m$ |; E* D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* i# u/ x5 Z# S! Q7 E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- W" W' k3 Q$ V# q& n- ~; V: I! TA:Cast-iron stoves 壁炉' r7 j& h4 I" I' I% a, D& H4 v
http://www.usstove.com/products.php?id=6% h6 Q! q2 |8 ^1 A
: l4 T4 u, ?* c0 ~% m9 r. V
28.The French term used to describe the roundsman, or swing cook, is:7 y; H; @: n. [) t
法国术语，用来描述roundsman，或摇摆厨师是： p6 Q) o( H w6 R5 z% |
A:Tournant 图尔南
. a8 W# p- ] ^" {# f) [5 j3 Q; Z+ W6 g) Z/ h7 G
29.Another term for the wine steward is:
9 r: j5 ^4 w6 j! L( b葡萄酒侍酒师的另一个术语是:* N: [+ s. ~, C% M3 W3 B
A: Sommelier 侍酒师8 F' n5 }# p7 C- p$ s
. p9 t0 x3 H* _0 u; r30.Molds, yeasts and fungi are examples of a:+ d3 @" M) a: M/ p
霉菌，酵母菌和真菌是一个神马例子 |* m4 n4 `1 s5 a
A:Biological hazard 生物危害% ~0 b- |0 ~8 Y, C
* ] h' ], |; g5 a; o; e2 f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 Z1 i1 \% N: e% f8 S. s/ ~; ]+ {
根据加拿大食品检验局，食品的危险温度区在多少之间：
- g( a# s4 \" J; n. O: tA:40° and 140°F (4–60°C) 4-60度1 H, f. d6 b/ G+ t
' V( M" O7 x/ I5 t# F5 t32.All bacteria need the following for survival:
" {4 B$ f4 W( g6 q' `( A- P) e所有细菌生存需要以下哪些内容：* a( u0 F: d s$ @
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
& w1 x" Q: n# q/ h& D
! {8 {0 E# o+ w6 R6 p' S8 L3 v5 u33.Which of the following correctly represent critical control points in a HACCP system?+ N" B! ~2 t3 l; R$ Z
以下哪项正确表示了HACCP体系的关键控制点？+ x! v; t. |. S ]' R* G: B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + a% ?+ C+ n+ `# P5 {
食谱，接收，储存，准备，烹饪，保温，冷却，再加热% {4 G3 W+ T" d- o) |
9 v% g6 Q( v2 Y
34.Which of the following is not an example of a carbohydrate?' d8 U2 u9 R5 p- c
下列哪一个不是碳水化合物的例子？9 h/ ^5 f( v |/ f6 d' J. E& w
A:Essential nutrients 必需的营养物质
; }5 i6 Y: B {: K" d6 k, Q; Y; g4 E" @" a
35.The process by which a liquid fat is made solid is called:+ B0 p9 a' b' e6 I" V0 T
液体脂肪做成固体这个过程叫什么
{+ |# m# S! d" T+ x) j7 }% DA:Hydrogenation 氢化2 l8 V6 \2 Y* H5 j# P/ _% \
4 ~/ p, W2 s$ X& N9 ?6 `36.Which of the following is not an example of a fat substitute?) D3 V% v( @: ?" e& m
下列哪项不是脂肪替代品的一个例子2 i' M6 j6 E8 T& [' D
A:Acesulfame K 安赛蜜K表
# h$ ~8 |( Z$ _0 b$ L5 }
* y* B- l( l0 h V8 l37.Health Canada requires that a product labelled "fat free" contain:8 X: | }/ \+ X3 U0 e
加拿大卫生部要求的产品标有“不含脂肪“包括：! |1 Q! R! M1 T# o# L4 H' K: ^3 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- K ?4 k1 i* F
- g& ~9 z- F" ]. X38.Which of the following is not a problem associated with converting recipes?
( f8 T4 k* A# y下列哪项是不相关联的转换配方问题？: K7 I# m5 j' d' `. y5 p
A:Unit cost 单位成本6 A( A+ I. q# W% l# j% ^# o
% s0 S& i1 R1 W6 r0 O* T0 _39.The condition or cost of an item as it is purchased from the supplier is called:
! g' W2 q' K r2 N! w4 E8 u从供应商采购的物品的品质或成本叫什么
/ ?( A" O0 e# p# x+ E% O+ kA:As-purchased cost 购买的费用
2 O3 f- B5 |& T& n% Q! U0 f) {+ M& ^9 B7 l. ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* K- k# E9 b/ _1 ]' h在新货到来之前用于日常所求的必要库存量叫什么
5 D8 ^ e1 F8 a% Y- OA:Parstock 基本日常最低库存# a8 x: z* N* J- _( P6 Z1 p. {! l
( R( O: w9 G# u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( [# l$ i% _) ?; [7 S+ E下面那个缩写是用来表明正常库存流程？# X; w. o+ q- o4 \- e9 Z1 d- N
A:FIFO=FIRST IN FIRST OUT 先进先出
7 y6 D7 y1 a! ^5 @# _$ c: X! @: C1 Q: o5 i) w9 v. z% W0 N6 L% q
42.Which of the following knives is used to turn vegetables?
- F) U! _+ r. d3 E4 v6 y1 b下面的那把刀是用来打开蔬菜吗？
9 o9 ]; \+ D# l0 s/ c! ]6 VA:Bird's beak knife 鸟嘴刀5 Z, s1 P2 q( ]+ w( Q8 H, b% E+ m) Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. k# P! n0 `& I; Y' z8 U$ C' e/ p( O& ~) s9 N: |% e$ M
43.What is an instant-read thermometer best used for?0 @5 i4 D5 N2 \$ i" ?$ X
即时读温度计最好用于那方面？9 |8 o* E/ E. d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
& J- C2 a- v0 f! \7 Z% b8 Z) m. R: S3 y" T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! M) L0 p* q: B下列哪些金属材料受热均匀，通常用在铁板而且非常重3 e7 T: a' C4 L2 @. V8 Y
A:Cast iron 铸铁4 c! u; r8 Y, A( T+ n
. {4 c& Q3 l5 q3 p" D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 g9 a+ ^" d( e5 x9 _哪件装备下面有一个可移动的碗和一个S形叶片？' Y& b% w3 A8 r& f1 ~
A:Food processor 食品加工机, z& N) F5 \, `4 E1 J
http://www.google.com.hk/search? ... iw=1263&bih=572$ }1 D+ _; I- _
- {- s% \& a8 {: \
46.Which of the following is not a rule for knife safety?6 P- V. t' D$ r1 `8 N5 V& U
下列哪项不是用刀的安全规则？
+ E5 @6 A4 S9 k! E% O1 N( UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 V6 O, k5 L$ g- u5 A( F! u: s& V/ {, i; `. L8 i+ f+ p% k- ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ i$ p- d; k0 ^- ^* i/ i' X把圆柱形蔬菜或者水果切成圆片状（光盘状）是？ ?# X1 n- |9 B; I( F( h
A:RondellES
L) `" S$ W8 h1 _% o, phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 z$ D7 G+ ?7 M- A( }+ w8 N
- b7 H/ [8 O+ l+ `- ^
48.Which of the following is a diced cut used to garnish soups?
. ?, i& v( _* e/ E E下列哪项是切成小方块用于汤的装饰？
* I5 X1 f0 n3 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' i$ `+ y+ x4 l0 r h3 C, W8 L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ]( _. j- c( x
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 b+ h' K9 h, n/ t) H* g, t3 g; k8 c; B4 mA:Gaufrette
" B4 c0 {+ d8 L. d8 {! Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) [+ F0 ]. h/ [6 \+ q3 s4 u- }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 j& s! a+ b1 z. h3 m! ~' {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; ?) Y3 p& k6 u/ E0 w- \ N, r% y/ v) W8 p7 d; K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 E/ s1 }; Y- t3 ~) ~$ o/ I
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）
; C3 G7 I" `& b. S/ O$ nA:Cilantro 胡荽叶 香菜' w; j7 p3 l7 [& c/ P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx e2 I* S9 y% v8 k
, G7 ^: {* ~& Y8 f$ U4 S- U60.Allspice is made from:
. L* A4 y- c2 `1 |9 S* a 多香果, 多香果香料是什么4 x5 ^3 Y' c- u6 K9 ]5 C. G# g5 y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 G' M7 ?/ P9 |
A:A dried berry 干浆果
0 ]& X3 O; T* X( [: B3 F
9 |8 k+ ~; k. Z1 w: x* b5 _& A3 `61.Which of the following are used to make a sachet d'épices?# n% I, n3 q4 S% `2 ~1 a3 w3 j' [
下列哪些是用来做香包德épices？
! k' N3 p+ f4 z9 Ghttp://www.sachetcatering.com/
; f4 X( a+ b+ P- K$ kA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
3 B! i1 w$ d" @" [4 S
5 o$ G/ j% v" e5 ~% k! `62.Which of the following condiments are not soy based?
0 e) L$ P( L* R& a, Y2 N1 Q下列哪项不是酱油调味品的？" ]4 L( a! e; I; c: N z
A:Wasabi 日本辣根/ ?% {! a3 ~3 N; Q0 o
, {/ A( ^; c' n1 V7 r2 ~0 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 T. `7 U* ?1 f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：; P; z% \$ J3 u0 f- ?9 |
A:Pasteurization 巴氏杀菌
" Y( l' S# f- k5 J i- N1 ]) Y3 x5 d) `% R* O$ c8 e
64.Which of the following steps is not the correct procedure for whipping egg whites?" f+ ^5 ^1 W6 \+ l1 x% e$ X6 C
下列哪个步骤是不是正确的蛋清搅打程序？
- b) Q- ^+ }7 a! \7 vA:Allow to rest before use. 允许休息后方可使用。0 q; k$ z% L; X3 I) o; \$ Q4 x
: o* S$ y$ F4 W0 S, e0 \4 O
65.The weight of a large egg is between:一个大鸡蛋重量介于： u, p2 z9 D" \( j T
A:56g and 63g 56克和63克! W' Y C) z- ~2 J C9 n5 |
/ W, k: H& a8 M r66.Evaporated milk is a concentrated milk that is produced by removing7 G; b4 _! O% r. l" @
炼乳是一种浓缩牛奶 是去除什么做的, e" ]" M6 r$ t5 Q
A:60% of the water 60％的水
' g1 [' s- v2 L4 h( {/ }: @
+ n" e4 {5 c7 d h' t0 I67.A method of cooking that transfers heat through a liquid or gas is:0 N, A' y3 x: D& N5 X* v2 {& k5 D* f8 _
一种烹饪方法，通过转移液体或气体是：
! [9 ~ @) Y7 I. p% C2 UA:Convection 对流
% T! W; Q3 c4 R" [
" T7 h! c9 w6 D& O3 }9 e2 t! H68.The cooking of starches is known as 烹调的淀粉被称为
3 W0 s3 \6 ?" ^0 ~A:Gelatinization 糊化
6 F d0 w$ T- Y- n: V" f/ [$ A: c5 E- `
% W! w, ^ {2 i6 G3 o* a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
+ I9 c% O# E pA:Braising 烤( o5 [' @4 T9 J0 B8 _
3 ]3 M7 \% ?: m2 U% c70.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：
6 {, `, [$ N9 \+ ^/ kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
1 k5 Z1 `* O1 [: M0 v0 E2 v M/ L/ G& @. t8 K! d
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
- k( f9 \' T" R" J+ G: z" _ iA:Fumet 原汁
3 R+ F. [7 \2 F/ E* l3 l; x3 E$ t, ^ A7 ?. [
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' E- Z! o6 K9 A7 v/ D1 ~
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
' [' c) {/ H5 U* m2 \ t* F/ o% g% B& j0 x0 w1 J) Q! K3 I) s
73.Which of the following is a principle not used in stock making?' z: y2 i+ H3 H: B
下列哪一项不是用于制造高汤（低汤）的原则？
! \3 _5 H$ J: J. [( [; ?3 EA:Start the stock in hot water.开始在热水中操作
# _# F$ R! l0 N; B2 H$ j- A4 y+ G( G
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4 B" `- j5 u3 L4 k! J9 `) }
A:Remouillage 法语熬汤
' K$ `1 Q. z( P! s( Y/ a' o1 P! jhttp://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
