 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:
! s* G- r3 ~# r' ?哪位厨师最早带来高水准浮夸的美食& B# X$ S+ h, W; E
AAntonin Carême 人名 安东尼·卡罗美
7 i0 X7 E/ E g$ E4 K+ R6 {/ U B4 P$ }. n6 u5 T5 G4 ^1 X& @% o' X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" y! x4 S0 i% f* S- N7 \+ f, f! H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. Z! b l+ b" |5 ^! z+ {- k- k! _# ~( ~( {A:Cast-iron stoves 壁炉7 Y- j. x8 Z9 V. g/ H9 c9 F( u
http://www.usstove.com/products.php?id=6
) }) Z& T7 m; s: B6 o; q1 ^2 V8 e( _7 c. B( Y
28.The French term used to describe the roundsman, or swing cook, is:
) v' y- H" _( a* X3 z法国术语，用来描述roundsman，或摇摆厨师是：
- V0 [* W6 W# O8 l7 u; rA:Tournant 图尔南
/ f. L, {' H& W4 |
# n2 r T# I& e4 S$ ~* k/ x29.Another term for the wine steward is:
6 Z0 r1 K/ j8 F! V9 ^葡萄酒侍酒师的另一个术语是:
: G& U. L/ ]. i. zA: Sommelier 侍酒师1 x( ^& t$ ~6 r
% i0 ]( [6 q) N- c
30.Molds, yeasts and fungi are examples of a:& S. y6 q$ D: ~7 u- z: T0 N6 P" b
霉菌，酵母菌和真菌是一个神马例子
1 C- Y7 y* m+ ^$ ?' ZA:Biological hazard 生物危害
* t& k3 `1 @; }. x: D4 m9 G
0 [8 Y( }: ?0 h* y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' j1 v; f: N6 u3 S根据加拿大食品检验局，食品的危险温度区在多少之间：/ p5 \# P# p; Q" @- C
A:40° and 140°F (4–60°C) 4-60度- c! ^8 ], X* p& G7 g" e
0 K5 Z8 b. T1 T) O+ D0 U1 x% ]32.All bacteria need the following for survival:; k6 T: ~* k1 E0 s, v
所有细菌生存需要以下哪些内容：& }6 r* B' B$ b. }6 u$ a
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ }0 [/ C0 [# m2 j7 T
/ @8 `0 p; Q9 o3 ~3 q33.Which of the following correctly represent critical control points in a HACCP system?. p2 L' s* t: `7 u) M( O+ i2 C
以下哪项正确表示了HACCP体系的关键控制点？
$ q, ]/ m# [$ M2 O* i3 }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) M2 g7 L) t; Y$ W0 k
食谱，接收，储存，准备，烹饪，保温，冷却，再加热5 D# M: n# e* z
! I& Q2 a) D# W8 W- _3 `
34.Which of the following is not an example of a carbohydrate?, `! Z5 A! ?5 z+ ~! j
下列哪一个不是碳水化合物的例子？& w* v6 L1 W# d$ |
A:Essential nutrients 必需的营养物质; b2 ]6 B, @1 T* ?4 m' _
5 p& p: T4 `0 c( a; [& H
35.The process by which a liquid fat is made solid is called:! @$ X! Q5 {5 m& \
液体脂肪做成固体这个过程叫什么
0 M" i) Q4 u' n+ S' U HA:Hydrogenation 氢化
3 z3 ~) K& s* d Q8 m
, K# {# D- v& I5 ^% h5 _4 B36.Which of the following is not an example of a fat substitute?
3 U; H$ g/ G# M u" z下列哪项不是脂肪替代品的一个例子" i# z/ M2 j: g; f: B
A:Acesulfame K 安赛蜜K表
- F7 m' K2 ?4 N, Z* b; Z0 y5 Z
|2 P, J2 R* w2 _37.Health Canada requires that a product labelled "fat free" contain:5 L3 B. P0 h1 j: f& }# `, m4 j
加拿大卫生部要求的产品标有“不含脂肪“包括：* ^0 ^4 k$ X0 q' x; @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 L' k) i1 k* m1 C; w% Q2 X; ?' F% T( P" ^. d
38.Which of the following is not a problem associated with converting recipes?
" w6 V7 B/ g: k9 k8 f下列哪项是不相关联的转换配方问题？2 @& T V8 H N; D; @# ?
A:Unit cost 单位成本
/ b! b" _* Q3 P8 h) \5 J. O# y8 s! K9 L1 [6 ~6 W, e
39.The condition or cost of an item as it is purchased from the supplier is called:5 B4 A h7 e9 q# e( E6 a4 G7 O
从供应商采购的物品的品质或成本叫什么
_) w8 Y6 z" A3 ~# `, Y# Z& pA:As-purchased cost 购买的费用# c) d0 i6 E/ K0 x
) B; ]6 k4 I+ {* t2 @6 P: [, \
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) _9 O. \0 ]* O% T9 s1 y在新货到来之前用于日常所求的必要库存量叫什么
4 h. X1 o2 ^" `A:Parstock 基本日常最低库存- d K* E* e0 c/ f, \+ b
/ D0 h* ~# ?% f1 r" V41.Which of the following abbreviations is used to describe the proper rotation of stock?
! d- e! h2 A& z% g9 ~% z7 a下面那个缩写是用来表明正常库存流程？
6 ]( u& `6 s' I# q) g1 e1 Z1 `A:FIFO=FIRST IN FIRST OUT 先进先出
/ G2 z) F0 {2 I* X- {
7 s, J& K; K: A! R: k42.Which of the following knives is used to turn vegetables?
8 ]; J; `- _3 O) V8 ]' O下面的那把刀是用来打开蔬菜吗？# ?2 n2 u7 A( ~
A:Bird's beak knife 鸟嘴刀" E! l7 K" N$ w: b2 D3 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# i8 F. x! c/ `; K7 t- I% ]. w% k8 N: s2 v7 l
43.What is an instant-read thermometer best used for?
& w, c* Z' ]: A" F: r即时读温度计最好用于那方面？
+ H* V# ]0 t0 s; S: l3 z: yA:Checking the internal temperature of a roast 检查被考物品的内部温度" ~9 D, \/ y6 ]$ u8 h
$ i4 F( w8 Y& \* r: L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- e6 M2 a2 f7 b' r6 r" ]下列哪些金属材料受热均匀，通常用在铁板而且非常重3 m4 R& ], }8 z0 ^
A:Cast iron 铸铁. z/ k d2 z# a. A' y
; _- A. g) d+ G; P5 F. @/ J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- w4 v/ H k/ M2 b- o5 Y! v# ?
哪件装备下面有一个可移动的碗和一个S形叶片？
7 H; ?- U$ Z D) V) X KA:Food processor 食品加工机! _, q) s. V0 N* V8 h, o/ V
http://www.google.com.hk/search? ... iw=1263&bih=572
0 N* @4 \8 O& z0 x! h
# N8 o6 K: @' h- d' x+ _46.Which of the following is not a rule for knife safety?
# T! G6 k6 B9 V" z9 N下列哪项不是用刀的安全规则？3 R0 f1 K7 N+ \& L5 U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# |3 ?! u1 F% K* k7 b5 K9 F. Q/ ]3 M4 `7 J! u4 L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 |6 _3 m! C/ c7 Z
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# _1 R y7 p' S5 d9 I. L" {
A:RondellES
/ x, |' ^& M+ S0 }: `8 hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ }8 W, O5 r' h! a4 O' Z
1 R! p2 d* ^% Y2 v' m48.Which of the following is a diced cut used to garnish soups?' |- p m% H3 z0 ]% Z& G" x
下列哪项是切成小方块用于汤的装饰？- t& O/ r& p5 Q$ G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: j% G* I' z3 F+ T r- k; K* s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) @) ^! j: }& h) C
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！！——: R2 `/ f2 p. E) f( e1 X
A:Gaufrette
# Z! r9 |( e% i, Z4 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# _& r, P+ v1 H! Z4 |! jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' [% i" L/ O; ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* m! V" u6 a. J: M: b K% m& ~9 n o+ z/ C1 A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, i: ?' r6 F- W! P+ p" t8 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）
j6 G! V- }3 `# t. S: Y1 d# RA:Cilantro 胡荽叶 香菜/ f" V5 z1 R$ F: x& M1 C7 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; h* u6 \8 }' U. I6 k
, b7 A$ n F9 E# _) h U60.Allspice is made from:
" ]) t3 l" N8 H! |/ d 多香果, 多香果香料是什么
3 R. v+ u; {4 P v; @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. d2 H" ?# Y2 d$ k4 x% B, d" ?" H
A:A dried berry 干浆果) i. {( j$ t$ A1 U. ?" s
! o1 g7 `$ W+ h3 n8 Y61.Which of the following are used to make a sachet d'épices?
+ |0 _8 K7 R/ P7 @1 r4 W3 ?! {下列哪些是用来做香包德épices？ n7 I6 O2 h7 E/ G
http://www.sachetcatering.com/4 x1 t* r$ O5 ~3 u# d" R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
& i7 L9 K! n* I% r P2 D" f! C4 X' h/ i. y4 }
62.Which of the following condiments are not soy based?
# M) O$ v; X9 P" i% I4 v下列哪项不是酱油调味品的？
+ w* ~; o3 [" ?! b4 U+ B+ s% YA:Wasabi 日本辣根
# l3 g0 h" o* c4 n" r; m9 r2 H' b! V& \, g1 U1 V3 y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ w7 c( V% e* A0 f/ {2 Z
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：7 V! `& W' I6 m
A:Pasteurization 巴氏杀菌
! t _. t* c+ s; a4 c+ Q/ m# t" P
) U5 W) N; z1 G) ]* U64.Which of the following steps is not the correct procedure for whipping egg whites?
! u- M; w* W6 Q: ?+ ]5 h下列哪个步骤是不是正确的蛋清搅打程序？
- K8 a7 J3 }2 ? q# w9 iA:Allow to rest before use. 允许休息后方可使用。% B& c! o t$ o
- f7 d) x9 e: t$ P- {2 n65.The weight of a large egg is between:一个大鸡蛋重量介于：
`9 `7 b. k& zA:56g and 63g 56克和63克9 T: I% \0 |) g$ `1 r/ d, O
- a, f N N* `8 t66.Evaporated milk is a concentrated milk that is produced by removing
' a! g3 x: w0 {2 @; e& _; F炼乳是一种浓缩牛奶 是去除什么做的- ^' q% O/ m9 R0 U& D
A:60% of the water 60％的水
% h3 `, t( V+ f( ?% a* V) E: D/ M* C
67.A method of cooking that transfers heat through a liquid or gas is:
, ?) ^0 }4 N0 }7 [一种烹饪方法，通过转移液体或气体是：4 L/ k0 l. r% O& F
A:Convection 对流
3 H" y% D+ m, y
4 H* X( E' Z! b# @; L, i- y$ b68.The cooking of starches is known as 烹调的淀粉被称为3 V( m* I0 k8 }& e f+ ^
A:Gelatinization 糊化/ C: i$ [, z9 K2 q$ N
- ?% h! [) H+ T2 v
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, u: C3 X2 W1 B; f" KA:Braising 烤" ]8 z2 W* ?0 W1 S% H
% ]2 ~# X- a) z$ @
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：
* j) Q) l) o( p8 Y S6 CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 I2 e5 @3 K h3 Y; w# s
; F; x6 W F- v/ t71.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
& f+ T N# B5 o" X7 DA:Fumet 原汁
/ D( I$ r# r: n2 y4 j7 ]- Y3 \' P" {8 ?* L! G
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/ W& B3 a$ C# S9 _, I$ _+ K
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
! }5 `4 T6 V0 ?: ]! C4 |( c+ V& \* \. B3 s. A( y/ I, E
73.Which of the following is a principle not used in stock making?
) Z( B8 c3 d- a: z下列哪一项不是用于制造高汤（低汤）的原则？$ r: Q9 l* b' Z' j5 H5 R( O
A:Start the stock in hot water.开始在热水中操作% J4 y2 Z0 z$ H0 Z" U
7 C: i4 G- h# d& k; _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& y X4 D- W5 g8 u+ W1 e
A:Remouillage 法语熬汤
& o3 ]$ q1 q" n; Q* @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
