 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:
( a$ p- u( k9 I! G9 Y: U/ V; t哪位厨师最早带来高水准浮夸的美食- v+ Z R( }3 d* ~% J5 G% B
AAntonin Carême 人名 安东尼·卡罗美
% v7 \5 l& h9 ?2 b. c6 U5 W4 }. t2 z3 l6 L9 J- N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 J4 ?% [1 D, ?: 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 。
/ a7 c5 t0 U" f9 x' \" Y0 vA:Cast-iron stoves 壁炉! w& K0 N0 a, v8 v; D$ I6 v
http://www.usstove.com/products.php?id=6
6 |4 e! S# z3 K8 _. j; C/ J! L- ]3 t8 a( }6 W3 p- z
28.The French term used to describe the roundsman, or swing cook, is:
7 P; ^3 ?! D- W' J- x: n法国术语，用来描述roundsman，或摇摆厨师是：
) [+ J: H2 _1 G4 s; _/ X$ iA:Tournant 图尔南4 \1 x6 `, [) w* f, V5 c: g
- I0 H. @0 G3 q0 B7 g
29.Another term for the wine steward is:
! J5 r0 K) P' [葡萄酒侍酒师的另一个术语是:
: h6 A' q# K, W1 s* pA: Sommelier 侍酒师
# o% R% l: m T5 i5 O$ y8 P' l- I( ? ]* [2 N( W7 v
30.Molds, yeasts and fungi are examples of a:
3 j( B( q& |# X霉菌，酵母菌和真菌是一个神马例子$ F L6 {, t v/ |( ]* R- b' e- s8 O
A:Biological hazard 生物危害# B% T/ V/ S$ G6 M3 g; _* ?' N' i3 R
1 _' W# q3 Y: x' d7 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 N5 w+ Z! c9 X) a
根据加拿大食品检验局，食品的危险温度区在多少之间：1 N8 d( Z1 @' @# z* ^
A:40° and 140°F (4–60°C) 4-60度: } _. _* J# q, W t3 a
; A7 ^, A' {6 M32.All bacteria need the following for survival:. Q0 \* a0 f8 `9 b
所有细菌生存需要以下哪些内容：6 K; S* h% Y* e" O) j
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 i5 c7 S0 t, u( i) a W) s. B
" r" I( ?& p& f% Q$ q
33.Which of the following correctly represent critical control points in a HACCP system?1 x( s( J7 q0 ]6 j6 L
以下哪项正确表示了HACCP体系的关键控制点？
4 p4 O8 |' B# J5 wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 z. s% Z i3 ^8 s x0 ]
食谱，接收，储存，准备，烹饪，保温，冷却，再加热& ~: Y5 M0 A! y! ]# {+ {7 R+ q
4 u7 c, U5 ?' T; r" X
34.Which of the following is not an example of a carbohydrate?
2 ?9 b! i& A* B1 S! L0 T; H2 \下列哪一个不是碳水化合物的例子？& n# f# i; o* y" q' ^4 |
A:Essential nutrients 必需的营养物质, A3 X2 T3 D6 A" z( ~5 K
' j Q0 `3 {+ R7 {2 w) J35.The process by which a liquid fat is made solid is called:
6 h! ^7 c _& G0 {3 O" \液体脂肪做成固体这个过程叫什么
. ` _) x% w0 ^# r6 N" x! gA:Hydrogenation 氢化
! t, e/ M0 K0 A" v9 N' B! ^1 A
36.Which of the following is not an example of a fat substitute?
h8 K9 w8 ~, L4 ^0 L4 e1 u下列哪项不是脂肪替代品的一个例子
" x3 Q; U7 P" K6 d7 e" ^# HA:Acesulfame K 安赛蜜K表' [( A, e) z: I! z
5 p+ `, I( T6 X# q# a8 y
37.Health Canada requires that a product labelled "fat free" contain:6 y8 ^( k8 u1 s! q9 [1 M
加拿大卫生部要求的产品标有“不含脂肪“包括：
- g2 C6 X# U* u. RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' ^! O7 H# G+ f% C; P
% s1 _& H$ o+ K+ k% j1 w9 z0 D- p38.Which of the following is not a problem associated with converting recipes?
" c, \7 M% X0 b5 ]下列哪项是不相关联的转换配方问题？
$ k, U+ s- Q7 C" A8 e Q+ \! c0 TA:Unit cost 单位成本
) U) a: ?1 u+ D( P2 F, F) b. e; q* \' c3 ?& w
39.The condition or cost of an item as it is purchased from the supplier is called:
+ e; L ?& D* m. E+ q$ k" y. U+ \从供应商采购的物品的品质或成本叫什么$ G/ u; B6 k' l; }# a9 G/ M
A:As-purchased cost 购买的费用) n5 k1 o. a" |. Z- r0 h/ Y/ o# i
; x2 d3 \8 x) V6 I9 k
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 H i* L O/ v
在新货到来之前用于日常所求的必要库存量叫什么0 P' @* Q& v+ {
A:Parstock 基本日常最低库存& e: O$ N/ V: R# U2 w% `) Y
) p& i0 q% j: q/ R
41.Which of the following abbreviations is used to describe the proper rotation of stock?% Y4 l! s/ K( ~. u
下面那个缩写是用来表明正常库存流程？, {4 ~- P6 e* o/ f) Y( n
A:FIFO=FIRST IN FIRST OUT 先进先出
( ?+ d. `7 w8 L2 P8 y# R! w8 z* a& Q0 \$ ?2 T6 R8 L/ i) k
42.Which of the following knives is used to turn vegetables?; g' |2 I* L% |0 U
下面的那把刀是用来打开蔬菜吗？
! O3 j3 k- Q" D0 s- \A:Bird's beak knife 鸟嘴刀
' v. L" |5 B) A# phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 @1 n) \% b3 E- s1 C* h
5 x+ M) E/ ]8 b, }5 F5 t2 K
43.What is an instant-read thermometer best used for?7 t) t8 s7 c0 b7 x" L
即时读温度计最好用于那方面？; J7 j& X: {$ Z. o+ D
A:Checking the internal temperature of a roast 检查被考物品的内部温度& \6 K! S. ^/ f. v
$ w% u3 s0 S4 f
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% l) Z+ V: z0 v( l下列哪些金属材料受热均匀，通常用在铁板而且非常重
9 P/ y, X- j9 w9 ?5 YA:Cast iron 铸铁: ~9 V+ A* S/ t
# x) i2 E$ K7 j" H [/ M. z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, f0 f4 _' H1 M3 z3 n
哪件装备下面有一个可移动的碗和一个S形叶片？8 C& B4 Q" P. u8 \ P5 V
A:Food processor 食品加工机
. L, H) s- n5 h t/ O3 O3 O: Dhttp://www.google.com.hk/search? ... iw=1263&bih=572
) `5 k9 b( ?6 V/ I c% e% ^, H% |: @2 D
46.Which of the following is not a rule for knife safety?
* d- Z( p/ e4 H2 @0 p( \1 x下列哪项不是用刀的安全规则？8 @/ Q6 ?6 F/ M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 @ V' }% M$ Z, c' q7 a
! b8 v3 _: U- I% n. p. s& u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 u8 h/ T* v8 H
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？, z% }, w3 v" B& ^$ y
A:RondellES
$ h2 A1 g. D2 u5 b$ Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting ^1 |( g/ w! y, k/ Z3 W9 e4 n
Q5 u, C/ I: j1 [1 J48.Which of the following is a diced cut used to garnish soups?1 \, ]5 k+ H+ D7 m( X5 F5 ~" I
下列哪项是切成小方块用于汤的装饰？; O) o4 _4 ], O4 k9 `7 N% [% c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 q) {4 L' X3 [. _! S9 D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 V8 `- z7 n6 S* y t4 x- |4 O+ ~3 Q
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！！——8 P( U* }8 r* n; e$ O+ }7 _
A:Gaufrette
9 \0 {9 g# q- Z. }( Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# g; \" E3 r$ ]0 a3 I# kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ W7 g( y; C- N% jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. [' j3 d5 G3 U% E6 L* ^# M. e6 v# {3 |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& L1 P% ]# J/ s) `) J+ S$ X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）
5 {0 _" C& W; c& b1 D4 ]A:Cilantro 胡荽叶 香菜
. I+ _. u& Y" G6 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, Q9 ~, z9 V1 G/ I( i2 \8 ~7 K1 i6 X# \1 B. g' F6 S& X
60.Allspice is made from:
- l) o, |$ V# x7 @- w. y5 K% J! r. z 多香果, 多香果香料是什么# f+ R7 K' z2 s+ F) L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 F" S0 l) d7 h8 kA:A dried berry 干浆果$ S7 K$ h2 T3 R! ~2 N( Z
) p# g3 u/ ]' L; ]6 E8 T; \' Z: e
61.Which of the following are used to make a sachet d'épices?
% c* o1 u" f) q# m下列哪些是用来做香包德épices？5 a! C0 C' r1 `: t* A( |+ v
http://www.sachetcatering.com/5 r) s6 z8 T% [8 R* j5 ^& a4 ~" d- v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
1 a) K& J2 f1 K P# K) f- c
" [) T) K, E: P. d$ O2 m5 C62.Which of the following condiments are not soy based?3 T3 W5 p' A2 J6 E0 q8 j
下列哪项不是酱油调味品的？/ q+ I* `! r$ }- A6 r
A:Wasabi 日本辣根
6 D, ]2 {5 Q5 z0 z
9 H. l( V/ J4 d9 X* Z4 @ C/ R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! ?+ G( `$ i5 P- M. G
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- h6 F4 j) G' OA:Pasteurization 巴氏杀菌
z1 G* S$ P2 z: w- a% v
' b2 p4 ?# {, k0 _6 F6 f: F64.Which of the following steps is not the correct procedure for whipping egg whites?0 f9 H% C' `% ?
下列哪个步骤是不是正确的蛋清搅打程序？
, K$ |/ }0 q* C& ^A:Allow to rest before use. 允许休息后方可使用。
* ` K: R( C4 l3 j
/ y9 s9 {. H+ }5 @0 @) n' @* m65.The weight of a large egg is between:一个大鸡蛋重量介于：
) _- I# {' D5 O2 w) zA:56g and 63g 56克和63克
1 Z7 O; p+ \) r/ d3 ~1 H7 }5 r# r& }7 P) S
66.Evaporated milk is a concentrated milk that is produced by removing; {8 O1 Q8 r; S( \" _ v
炼乳是一种浓缩牛奶 是去除什么做的
. D& h# e+ Q! A; L$ A! EA:60% of the water 60％的水3 s5 E; O/ F& q) G. V" |
' e/ }* p# s5 S1 C1 ^7 F8 c8 E67.A method of cooking that transfers heat through a liquid or gas is:
5 b! ~- r" D {+ N一种烹饪方法，通过转移液体或气体是：3 H" b5 q" p2 t
A:Convection 对流- a. w K- A1 L9 L& d5 H4 H' L( }1 G
+ X8 ^2 l& }7 q8 K% G7 B. r, i68.The cooking of starches is known as 烹调的淀粉被称为
: W' p8 x5 s6 h! VA:Gelatinization 糊化- t @5 j3 Y8 d
* w3 b2 i5 J' l% m, t% ~4 T9 O2 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 }0 m8 o% t+ y) LA:Braising 烤
2 u# y6 d- \# b) q) d) b" T
( j& C' r' T+ m6 M, \0 F1 a70.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：+ u; D. h; N- t5 A" |6 V+ M5 a* }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
* T/ ^& d; A3 E( f7 A( K
. \' M4 }: S- {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
4 F. v+ l" W2 s1 p% F: s! ~7 _A:Fumet 原汁# V: k+ x" a: U, r
S9 A2 s6 y! _+ E" j; `8 P72.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
! k2 I+ S" X6 F, e2 x4 d* \A:Carrots, onion, celery 胡萝卜，洋葱，芹菜5 ?0 @3 K1 F* s# U; V
! A( ]! S8 d# H# M73.Which of the following is a principle not used in stock making?$ o0 M8 S8 U4 b9 e% S% C
下列哪一项不是用于制造高汤（低汤）的原则？0 |, d. O9 c# i3 R
A:Start the stock in hot water.开始在热水中操作; q/ U$ r6 |' ]! w F) t
, G, L' K' |2 s74.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% n( m9 T8 @9 s+ \
A:Remouillage 法语熬汤
; d& E$ H4 b; z, |6 u! zhttp://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
