 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:* f0 J/ [) B9 V. B1 \
哪位厨师最早带来高水准浮夸的美食
) b5 P/ W+ g. O8 D0 iAAntonin Carême 人名 安东尼·卡罗美+ \. U7 W. u) D. v; K) N+ H) c- L4 V
0 g3 T0 a/ T( {* a& l z) F0 l6 `: Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( s. V$ q# [7 d$ r1 g4 n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 f% E7 X+ {& q! W# @9 u$ TA:Cast-iron stoves 壁炉& U( t6 ~" x6 f
http://www.usstove.com/products.php?id=6 P/ k5 P, @6 j
9 I4 O1 y" P/ N1 {' ^. T: A0 [
28.The French term used to describe the roundsman, or swing cook, is: q1 E' T7 b% ~
法国术语，用来描述roundsman，或摇摆厨师是：- h9 }$ }8 \# u y$ `
A:Tournant 图尔南) v+ \+ D; E/ m' a# L7 b- n
% r% d7 K4 l9 c- n2 V# M1 b" I
29.Another term for the wine steward is:
, O/ \* S: ?7 T3 P" v3 H葡萄酒侍酒师的另一个术语是:- A9 P; g% {4 n3 }$ v: \
A: Sommelier 侍酒师
! U9 J6 d" E4 F# k
5 m% [7 P+ h' u. d30.Molds, yeasts and fungi are examples of a:
% W8 D6 a9 i- U4 m. c" c3 }7 H8 k4 z霉菌，酵母菌和真菌是一个神马例子. Z0 ~8 j) t- @- v6 |
A:Biological hazard 生物危害
5 J1 d* Z3 C* v* J! H% T7 z# U! s3 O5 |+ W6 ?9 X2 e& t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 }( s- _" y# n1 U
根据加拿大食品检验局，食品的危险温度区在多少之间：
. i ~2 W1 Y, m5 s7 jA:40° and 140°F (4–60°C) 4-60度 C8 e8 l6 x) F) } q; ~& {
2 u5 H' f E4 g h3 x( j; Y6 }32.All bacteria need the following for survival:
8 H' s9 X2 ?1 f) @- y! r所有细菌生存需要以下哪些内容：1 R! u3 _* n5 M3 T0 @" ?8 g
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值# W0 w8 a, Z' E4 q( @+ E1 ]
( h% `1 x7 p9 {0 w" f& E7 G w33.Which of the following correctly represent critical control points in a HACCP system?
9 h! x+ t h6 J3 s1 h# G* l7 a以下哪项正确表示了HACCP体系的关键控制点？7 c) v' ?! s* q- x S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! H3 J7 Z* b" \0 U食谱，接收，储存，准备，烹饪，保温，冷却，再加热
6 U8 W8 \$ ^ v/ d9 C
& [ w; G' ~- B# _34.Which of the following is not an example of a carbohydrate?
( n- }: }/ C6 |: k下列哪一个不是碳水化合物的例子？
3 H; z3 O0 u2 q% Q# YA:Essential nutrients 必需的营养物质* V0 K3 r4 ?* I. R- p- m- ]' S% g" Q* ?
& t3 ~/ l# j# w0 X
35.The process by which a liquid fat is made solid is called:
: d$ e* S8 S/ s( X: K. `2 ~( ] o液体脂肪做成固体这个过程叫什么4 W- J0 z& X2 N% w
A:Hydrogenation 氢化) K% R) ^" W; p5 t8 t8 U
) g, |/ x: D$ ^$ i8 |* G, v36.Which of the following is not an example of a fat substitute?, k8 k1 i6 q4 S6 f5 S
下列哪项不是脂肪替代品的一个例子# |9 M H( O; m$ ]1 o. d6 Q4 }- {$ i
A:Acesulfame K 安赛蜜K表
" ~! B$ t7 t; B6 P! H. J8 ?& H0 i
" D) A; t) Z0 v: {& {' Q2 F37.Health Canada requires that a product labelled "fat free" contain:
7 i8 x( U- n" o& L$ y% X# }- Y加拿大卫生部要求的产品标有“不含脂肪“包括：
8 f2 z# D7 M& o5 [4 D9 O! iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 |) ]5 Y, w9 a0 d/ w. {5 l
& G0 a; m" o1 v% C! p38.Which of the following is not a problem associated with converting recipes?6 @! I: r# A; [0 R4 l2 ]
下列哪项是不相关联的转换配方问题？
2 v: |7 D, t* o5 b7 C9 X! ^6 `A:Unit cost 单位成本* y4 d9 D5 P; b0 ^% L: [
. R1 y1 M/ j" u: F
39.The condition or cost of an item as it is purchased from the supplier is called:4 b/ `2 o. i/ M" J& e' h/ e4 k
从供应商采购的物品的品质或成本叫什么% `$ H" G8 @( W! t2 f& @
A:As-purchased cost 购买的费用$ m1 m3 \3 g* O) ]; Q
$ r5 g9 ?% T1 x0 H& t' J5 ?: c% p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! Q2 P; I! O# K/ n6 S在新货到来之前用于日常所求的必要库存量叫什么
( s( R' S/ P* A* YA:Parstock 基本日常最低库存 ^6 c6 Q" Z a7 S
. M5 J$ a: G7 [' P) J41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 o7 |. h! j2 N F下面那个缩写是用来表明正常库存流程？
# j1 r& Q7 S& gA:FIFO=FIRST IN FIRST OUT 先进先出
2 ~3 o/ N% o }* o" y& K4 m% q
8 q2 c$ j9 v5 }) a- ~42.Which of the following knives is used to turn vegetables?, g' Z+ \7 v* R$ P0 }+ X
下面的那把刀是用来打开蔬菜吗？4 H0 t" i6 w* O5 i/ \0 E' l5 O
A:Bird's beak knife 鸟嘴刀( C4 @4 C3 f R4 E( n' r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% I& W# J0 F8 c- {9 `& W( @: m/ ]5 U& j+ ?+ @
43.What is an instant-read thermometer best used for?
% O2 P2 w( F; z' V9 U3 d即时读温度计最好用于那方面？
3 s3 d9 I7 x/ F- f6 d! IA:Checking the internal temperature of a roast 检查被考物品的内部温度* [6 _6 t* F8 \2 e' d& W: Q; P! a/ O
) _ w+ N+ |1 v" ?- M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! C. ]7 g7 J; m1 P$ A2 n, m
下列哪些金属材料受热均匀，通常用在铁板而且非常重! y g3 V$ J$ o$ c' V N
A:Cast iron 铸铁: H: h) c5 l; x$ \3 Q/ _) [
' z4 \ H% B- I# v. Z6 }# d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: m) D& c8 b/ ]* X! c* `
哪件装备下面有一个可移动的碗和一个S形叶片？& i- B$ I( F: h) N% }# T2 C9 L. _
A:Food processor 食品加工机
- N7 `0 f. M! E4 |$ x( Q+ B _: G- Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
* M! e! g1 k; U( s" s& X* D$ }4 y3 @/ ]0 w9 x" `) E
46.Which of the following is not a rule for knife safety?$ k( x6 T$ P8 d7 j1 D
下列哪项不是用刀的安全规则？
0 g" t5 H( p$ @3 [% q' ]9 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% G7 i$ Z( X, m3 i
$ M/ E; ]* H9 z+ Z% ^* _) f; G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! v( g, e8 z2 S5 w# v( ~- L- p+ `2 r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？$ j6 }& h* Q. h$ q
A:RondellES
! W J/ d3 m, i- Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 M9 ]0 }) Z. i" k) t( }
+ f% m' Z3 L' m+ b48.Which of the following is a diced cut used to garnish soups?
) \* _6 g4 [# A& |下列哪项是切成小方块用于汤的装饰？
; g8 W. D9 N K1 c( NA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. @! U) j" R( ?0 P7 ?. i* y/ C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 H& Z$ [6 Y- |
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！！——
0 y9 |# y/ z5 P k, iA:Gaufrette
7 W7 Q/ R; |% E2 h" Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, b8 X5 a( Y: ^' Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 S7 Z! V# F; A7 h0 `# EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& k; ?5 Q) a2 {* \. a6 I1 G, Y5 B* _0 G8 \3 _+ m( ~, L# l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- n2 ^0 F9 y) U# {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）6 I6 N' n; r: }- |1 H/ O' G( y. c& p
A:Cilantro 胡荽叶 香菜
( }. o6 Q" I% H( ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 w9 c0 I8 Y0 n' m1 a
) J* f4 @& m7 A1 ^4 q60.Allspice is made from:
. J. J" \2 A/ [( [. D- s, D" t 多香果, 多香果香料是什么& V. S5 N! c9 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 \% {- Q! B8 \2 {A:A dried berry 干浆果9 {1 M& s" E' H6 b& o4 q
1 s o: X0 G* N7 I! l/ ?; e# C. Y61.Which of the following are used to make a sachet d'épices?$ c* m% h% N6 H( m' G+ q
下列哪些是用来做香包德épices？
# A, I; h; Q K7 K) C2 Lhttp://www.sachetcatering.com/9 B) y) J) {! l, L& a- T* m! |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香9 Q8 a% d1 y! B* n
, S. k6 H- r9 ~
62.Which of the following condiments are not soy based?8 C% J( C3 Z& ^0 k
下列哪项不是酱油调味品的？
, S' c0 ^6 Y, F: a0 C: ^A:Wasabi 日本辣根1 |; y# I) N- K' }" H
# }# ` T. X. J- O1 Z9 f( G5 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ e4 @. Q3 y {, _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：
4 b+ y( o7 Y- Y8 P$ fA:Pasteurization 巴氏杀菌& K; e/ G/ n% l& G/ N: [
, C3 m' r* j- w; [64.Which of the following steps is not the correct procedure for whipping egg whites?4 g6 n6 {2 L1 k: c. B" a/ ^/ J& \9 u
下列哪个步骤是不是正确的蛋清搅打程序？6 j6 j+ p& t3 H& y3 m0 {
A:Allow to rest before use. 允许休息后方可使用。
5 u& s9 I9 X, G8 H! Q/ T
0 v* i3 R$ M: r% n( C1 M9 n5 D65.The weight of a large egg is between:一个大鸡蛋重量介于：
* f7 o* ~1 K; d2 z* r. D" |! uA:56g and 63g 56克和63克! v' I/ I5 X3 J J- m) J, |
# ^, B5 u, T0 k* @ n8 J" g \$ W
66.Evaporated milk is a concentrated milk that is produced by removing Z! l' }$ o3 G
炼乳是一种浓缩牛奶 是去除什么做的
2 t& g7 m1 X( z! DA:60% of the water 60％的水
6 V& e8 D( S4 j+ O o" M5 D+ \; h/ V; m }
67.A method of cooking that transfers heat through a liquid or gas is:
! h, K5 e7 E& Y; e一种烹饪方法，通过转移液体或气体是：
# l4 A( a0 f& C2 i3 r/ xA:Convection 对流+ V# j( u! E% S$ O* P' U* @
8 J3 A) n" |; |, c
68.The cooking of starches is known as 烹调的淀粉被称为
& T6 H5 f/ M( MA:Gelatinization 糊化# G# a) `6 i( c0 G1 J8 F3 m
; ?7 _0 i8 w* g$ u+ f1 n4 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？
9 b& ?) K0 |, J0 E/ gA:Braising 烤9 g7 O5 `. w) g: ]+ f$ U0 C$ C
5 V$ D: W6 [/ s: V: u @& m8 Y
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：7 L Y1 z- T5 ~8 {9 S& t b- \+ Z* G
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
) ~1 M. d4 n, [1 m) |
: H2 }! H! w `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% y) o6 ^& w6 O# ?5 e2 L
A:Fumet 原汁
' s9 Q( D( U! ^7 E9 _; @8 o- U) Q. ]: N; G; }9 t0 }+ n: q
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5 m) F. a; w- f4 \! A
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
# s q6 `* b6 O0 b
" `" G; H! [* G4 B& ^" i8 @8 l' N73.Which of the following is a principle not used in stock making?/ g) O# { ?/ E# p# B0 L; h
下列哪一项不是用于制造高汤（低汤）的原则？
7 U" O' N& X! TA:Start the stock in hot water.开始在热水中操作
B ] ^% K1 z
( \) e( ^! }! K9 V) k74.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
9 y$ ]- u! |0 a' T2 v! AA:Remouillage 法语熬汤
9 L9 }" b7 n4 u/ y ohttp://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
