 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 J6 T) j6 I% Q( [* r( e/ K$ s% Z哪位厨师最早带来高水准浮夸的美食
+ {+ @9 O/ m, {% Y. H5 @AAntonin Carême 人名 安东尼·卡罗美
9 f' \. D6 ]0 p2 s3 T; ?
* c: E( h( j# o4 F, g8 t, g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 [! _' x c& c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) b7 E9 w# L: K" _; l2 ~/ k( N7 vA:Cast-iron stoves 壁炉$ M4 |2 y) O8 f) y1 a' @5 w
http://www.usstove.com/products.php?id=6
9 D" J% D) N; n! L2 k
$ W3 p8 y* t/ Q! y, F$ M28.The French term used to describe the roundsman, or swing cook, is:9 {& |# ~* B* X% g3 `, U0 }
法国术语，用来描述roundsman，或摇摆厨师是：
1 u0 |6 h5 n0 i" c5 R1 V- v5 fA:Tournant 图尔南
0 y* ]9 L0 Y8 d* |6 s" i
( w2 j2 I6 d) t& i0 N29.Another term for the wine steward is:
* d R i- t! H/ O' A! H葡萄酒侍酒师的另一个术语是:
2 x3 g2 [% L0 dA: Sommelier 侍酒师4 c' e$ R7 G$ R# K
: }. B7 a! u5 U' `0 e) k$ m
30.Molds, yeasts and fungi are examples of a:7 f m, B6 s& Z4 f; U
霉菌，酵母菌和真菌是一个神马例子# U0 O6 y. x3 N; a
A:Biological hazard 生物危害, _( z F* M# a, H* x. a
# Z* y; v, l, V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; M% `/ ~- {7 J0 ^根据加拿大食品检验局，食品的危险温度区在多少之间：
$ c/ l% }- b) }* sA:40° and 140°F (4–60°C) 4-60度
8 q0 S7 B( K' p( X
, ~8 ~) J9 V6 W" w32.All bacteria need the following for survival:
- S8 c; z7 {! E所有细菌生存需要以下哪些内容：, t& h2 q2 x% f/ u
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值, Q# a, c& R8 C- X, W- ~+ n9 n
% d: E- u& q6 w7 x
33.Which of the following correctly represent critical control points in a HACCP system?
! s+ }1 H' A; Y) k' L: y) P以下哪项正确表示了HACCP体系的关键控制点？
" e7 U5 `6 Z5 b$ }* J3 |* ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& z; L$ U* y8 e: }9 I) D食谱，接收，储存，准备，烹饪，保温，冷却，再加热+ J; S- F6 f" w }5 f' N
3 \! n9 l9 {" u$ ]+ D( W. v& y
34.Which of the following is not an example of a carbohydrate?; t2 l4 s+ [9 k5 Q$ j
下列哪一个不是碳水化合物的例子？
$ ]$ z9 r7 D8 i' B& I, iA:Essential nutrients 必需的营养物质- n! U, R2 }% K5 i
! J, H1 M2 L7 a8 o; z9 `35.The process by which a liquid fat is made solid is called:
* `) p. J0 D0 l" i# c液体脂肪做成固体这个过程叫什么
6 v2 X G/ c' SA:Hydrogenation 氢化
6 U. o0 Z' u3 o4 Y; U( B, ?# c& I6 q$ \: x
36.Which of the following is not an example of a fat substitute?
E5 h% d7 `- z; \下列哪项不是脂肪替代品的一个例子; L* S8 F* C, A+ g z' ?& h/ t
A:Acesulfame K 安赛蜜K表
; W! C( P$ X5 a* l! ?
7 S0 m' K u4 @3 k1 F37.Health Canada requires that a product labelled "fat free" contain:- K2 K" T% X5 X" K1 D/ G
加拿大卫生部要求的产品标有“不含脂肪“包括：, @: X( y; ?$ |7 i/ r6 M8 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# X5 D: D7 X( p3 w7 }
, y- { g) A3 h" P
38.Which of the following is not a problem associated with converting recipes?
) l3 F( p; J0 a6 b% Y9 F下列哪项是不相关联的转换配方问题？
; _3 \! C7 J" p$ l- B' u KA:Unit cost 单位成本$ j% J5 G$ G0 B& L; ^5 c! {4 A7 k7 q
3 |' s4 s, _; M4 ]4 O: \& ]39.The condition or cost of an item as it is purchased from the supplier is called:! K9 `! l9 h R
从供应商采购的物品的品质或成本叫什么1 N8 b3 r6 H" g9 F- ?* Q+ Y
A:As-purchased cost 购买的费用
& u3 I7 b- a& o: H+ l5 @9 M, p6 f/ v
$ d" Y5 h7 W/ z- A40.The amount of stock necessary to cover operating needs between deliveries is known as:' }& [3 \1 B/ s) x1 \
在新货到来之前用于日常所求的必要库存量叫什么
) @. H# ?# T4 l8 f8 t$ H4 X$ Z& FA:Parstock 基本日常最低库存
9 `" r3 U& s j/ F% @+ L8 V [: _! U% i0 m; F" t" r% l
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 [2 ]- }- x! n/ h5 P
下面那个缩写是用来表明正常库存流程？
! R# P1 R) Q) o9 W8 X5 fA:FIFO=FIRST IN FIRST OUT 先进先出6 I5 Y5 l- j A
5 q& e& L& n# O3 T9 C42.Which of the following knives is used to turn vegetables?4 }% @/ K% T2 R$ o) G3 ?- o( a; n
下面的那把刀是用来打开蔬菜吗？' I. s+ T. A7 Q3 a; ]7 S
A:Bird's beak knife 鸟嘴刀* j) L& Q8 p: b/ G' z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 ]9 ]9 z: E3 d& o* ], |5 D5 [* @0 {3 Q1 {! H. r/ Z) s5 I
43.What is an instant-read thermometer best used for?- S5 B( Z. M7 l9 X
即时读温度计最好用于那方面？4 s4 q, y4 B0 m" `# w
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 j- q9 f6 w) |0 f2 I2 w; s6 J8 [+ w+ b n: e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 H) Y, x- k% E$ F7 s9 S
下列哪些金属材料受热均匀，通常用在铁板而且非常重9 c3 |' e* b' \# |
A:Cast iron 铸铁
1 s$ h- K* [ i* U& S. E. D; \ |0 h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. S# W2 U7 D" N
哪件装备下面有一个可移动的碗和一个S形叶片？3 C# ~; _, y, p1 i" V; Y
A:Food processor 食品加工机
/ k" e+ Y) K5 _% lhttp://www.google.com.hk/search? ... iw=1263&bih=572
& d. u; r5 s4 x3 p- ]3 ~2 D. T3 n7 w8 y* B0 b9 i& o3 n( \
46.Which of the following is not a rule for knife safety?8 X9 u1 |2 w0 F0 a1 X- M; C
下列哪项不是用刀的安全规则？" T/ |- i3 t; W: n+ S4 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& c! U7 j' ~3 l0 Y# q d7 ?, w& x Q% A6 E: q$ h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# q1 {2 }3 t( b" ^& U& X8 `1 b8 ^
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
. u5 C* n! i7 Y8 x6 M+ w$ XA:RondellES - Z0 m* R4 d, b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* h( Z% E/ _% r* b# y8 _" J! w4 P9 [/ ^9 X) n: {' c! C
48.Which of the following is a diced cut used to garnish soups?" T; x0 i N. s" {" v
下列哪项是切成小方块用于汤的装饰？
( b& p* S4 S$ B9 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" W9 w1 n: b; Y* {/ X8 n& M) `8 n) s6 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 ~1 p z) L' y( X, l9 C, W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！！——
; ^" p! r" |8 \0 v1 i4 _A:Gaufrette 8 Q( F( I7 l5 H9 y, b: s/ n: X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ R* \" D' f* [! T! V" P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- K# Z2 s" X1 Q z/ J! S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) T0 N( i% i& p
* ]! w7 S5 n/ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. g' Z* a1 w# H3 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）
]% X* Z4 u0 X$ v7 yA:Cilantro 胡荽叶 香菜2 v$ L: U8 A# A* n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% s& i6 L4 a3 R) i: }
8 _- F- e, m) h& V$ |5 G: c
60.Allspice is made from:
2 v3 G. x, ]* L1 D) b. f 多香果, 多香果香料是什么 \% |0 n- v2 F7 z2 c0 W& Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 y1 n) M3 Z9 {, f
A:A dried berry 干浆果
8 o# ]1 m2 C1 Q
) ?. t# P; o9 N+ P) R& c7 J3 e% X61.Which of the following are used to make a sachet d'épices?2 |, e. t) |2 \4 Y1 A+ p8 g: X2 S
下列哪些是用来做香包德épices？3 D2 \% \" ^+ U8 C6 k
http://www.sachetcatering.com/
+ J% P6 p3 F& E8 w' u1 b9 E H/ EA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; E4 B8 t$ H, C; j2 y8 _! M, D7 I. v
4 N9 }( ~. ?; ]0 B, a. F62.Which of the following condiments are not soy based?
( q, A4 H% u& D下列哪项不是酱油调味品的？
4 V' Z3 g8 b4 S3 a8 B# EA:Wasabi 日本辣根
) `# j3 f, f, L5 Z* O; r" n+ L$ Y5 j9 y5 I' C, V7 ~; ~4 Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: i4 }" b; {$ a4 J* ^$ e- 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：* Q: H) L) s( M& H% r+ }0 {2 G6 C
A:Pasteurization 巴氏杀菌
4 z, C% x, E7 \0 q. [ A2 k) U* ^0 w# o
64.Which of the following steps is not the correct procedure for whipping egg whites?
, }' s# S0 g3 t6 K) p4 F下列哪个步骤是不是正确的蛋清搅打程序？
8 J C; S; f6 n6 J. kA:Allow to rest before use. 允许休息后方可使用。# N3 _& m* u" Q+ d6 L/ X8 |1 U. A6 [- |
) l7 ]3 F8 x% X- b3 V65.The weight of a large egg is between:一个大鸡蛋重量介于：
- v# k$ q9 B6 x2 S* O9 v$ ?" LA:56g and 63g 56克和63克% i7 L8 l% Q9 ]7 n4 Q1 t8 ], Y
1 W% u4 L- m4 E
66.Evaporated milk is a concentrated milk that is produced by removing/ v4 z4 i- a/ D# p2 Q6 ^
炼乳是一种浓缩牛奶 是去除什么做的
; D# J" d( T9 P+ R% U3 mA:60% of the water 60％的水
# U! }& [ t2 o" [* G) ^
# C1 c( L6 W6 P, X: j. z; e67.A method of cooking that transfers heat through a liquid or gas is:
* b/ \1 ]1 N% d0 D( j6 r一种烹饪方法，通过转移液体或气体是：
- \1 ~3 a+ x5 Y8 ?# J u$ ?+ DA:Convection 对流
! T% [! O {5 S2 r% J: e( n" z. ~6 i# v) `8 g" R) {% L
68.The cooking of starches is known as 烹调的淀粉被称为
) p: ~% z/ p# `* s2 i' l, zA:Gelatinization 糊化7 a0 ^' T" } C. |: B5 F9 v+ p W
2 o3 Y! k' j& P: u) E/ Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
* I$ R v C, |* J7 h' [6 SA:Braising 烤) K6 a6 B% U, b0 J1 Q) R0 A: J
2 L' H. E0 _2 s' L" d/ H70.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：
: l1 v3 F) M$ O$ L9 x. BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 Z2 ?5 w- L6 O8 l* j' a* v8 {9 A
( C, V# C! P6 N( P& 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
7 H7 w6 |' l8 q z7 g0 gA:Fumet 原汁5 \' P3 E. W q1 z! \
. n! ]5 I8 @8 Z& @0 w5 {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& \7 D' M& j7 F3 c- q* Y
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
3 X W( @0 h; c* \- A+ N
# Q* t1 |, `$ E; k3 q+ K73.Which of the following is a principle not used in stock making?
5 d8 P- B! t) U& h! v下列哪一项不是用于制造高汤（低汤）的原则？7 }6 C. @- x$ }4 x1 C1 l
A:Start the stock in hot water.开始在热水中操作
) t3 Y# f( g3 o. s. a
/ }( M* @9 x& V" e# p U74.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+ F; W6 W# `* d/ W K: b
A:Remouillage 法语熬汤
4 c9 S. n% u4 Q; ]. G6 i- rhttp://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
