2022 烹饪英语(南京旅游职业学院)1467148635 最新满分章节测试答案
- Unit One Titles， Kitchen Floor and Food Safety 厨房头衔、分区与食品卫生 Test in Unit One
- Unit Two Tools and Equipment in the Professional Kitchen 专业厨房的工具和设备 Test in Unit Two
- Unit Three Cooking Technology 烹饪技法 Test in Unit Three
- Unit Four Seasoning and Condiments Test in Unit Four
- Unit Five Vegetables 蔬菜 Test in Unit Five
- Unit Six Fruits and Nuts Test in Unit Six
- Unit Seven Livestock畜肉类 Test in Unit Seven
- Unit Eight Dairy Produts 畜奶类 Test in Unit Eight
- Unit Nine Poultry and Eggs 禽蛋类 Test in Unit Nine
- Unit Ten Fish and Shellfish水产 Test in Unit Ten
- Unit Eleven Grains, Starch and Legume Test in Unit Eleven
- Unit Twelve Dim Sum Test in Unit Twelve
- Unit Thirteen： Baking and Pastry Test in Unit Thirteen
本答案对应课程为:点我自动跳转查看
本课程起止时间为:2022-02-20到2022-06-25
Unit One Titles， Kitchen Floor and Food Safety 厨房头衔、分区与食品卫生 Test in Unit One
1、 问题:Who is in charge of every other functional chef in the kitchen?
选项：
A:Executive chef
B:Sous chef
C:Chef the partie
D:Demi chef de partie
答案: 【Executive chef】
2、 问题:Who is the second chef in command in the kitchen?
选项：
A:Executive chef
B:Sous chef
C:Chef the partie
D:Demi chef de partie
答案: 【Sous chef】
3、 问题:Who is the apprentice cook in the kitchen?
选项：
A:Soup cook
B:Sauce cook
C:Commis
D:Service cook
答案: 【Commis】
4、 问题:Who is in charge of sauce?
选项：
A:Soup cook
B:Sauce cook
C:Commis
D:Service cook
答案: 【Sauce cook】
5、 问题:Who is responsible for desserts, e.g. the cakes, cookies?
选项：
A:Soup cook
B:Sauce cook
C:Commis
D:Pastry cook
答案: 【Pastry cook】
6、 问题:Where is the fish cook?
选项：
A:He is in the pastry.
B:He is in the hot kitchen.
C:He is in the scullery.
D:He is in the fish section.
答案: 【He is in the fish section.】
7、 问题:Where is the butcher?
选项：
A:He is in the butchery.
B:He is in the pot washer.
C:He is in the cold kitchen.
D:He is in the pastry.
答案: 【He is in the butchery.】
8、 问题:Who puts the meat into the oven?
选项：
A:Soup cook
B:Sauce cook
C:Commis
D:Roast cook
答案: 【Roast cook】
9、 问题:Who cooks for the staff?
选项：
A:Soup cook
B:Sauce cook
C:Staff cook
D:Commis
答案: 【Staff cook】
10、 问题:Where is the executive cook?
选项：
A:He is in the scullery.
B:He is in the fish section.
C:He is in the chef’s office.
D:He is in the pick area.
答案: 【He is in the chef’s office.】
Unit Two Tools and Equipment in the Professional Kitchen 专业厨房的工具和设备 Test in Unit Two
1、 问题:Drain the carrots .
选项：
A:in a colander
B:with a whisk
C:in a bowl
D:with a thermometer
答案: 【in a colander】
2、 问题:Beat the ingredients .
选项：
A:in a colander
B:with a whisk
C:with a roasting fork
D:with a thermometer
答案: 【with a whisk】
3、 问题:Stir the ingredients .
选项：
A:in a colander
B:in the oven
C:in a bowl
D:with a thermometer
答案: 【in a bowl】
4、 问题:Use a spider to the potato chips.
选项：
A:drain
B:butter
C:heat
D:transfer
答案: 【transfer】
5、 问题:Heat the meat .
选项：
A:in a bowl
B:in a colander
C:in the oven
D:in a frying basket
答案: 【in the oven】
6、 问题:Stick a roasting fork the meat.
选项：
A:into
B:on
C:with
D:from
答案: 【into】
7、 问题:Put the frying basket the deep frier.
选项：
A:from
B:on
C:with
D:in
答案: 【in】
8、 问题:Test the roast .
选项：
A:in a colander
B:in the oven
C:in a bowl
D:with a thermometer
答案: 【with a thermometer】
9、 问题:Use a to clean the surface of the oil.
选项：
A:colander
B:spider
C:skimmer
D:cloth
答案: 【skimmer】
10、 问题:What is HACCP？
选项：
A:Hazard Analysis Crucial Control Point
B:Hazard Analysis Critical Control Point
C:Hazardous Analysis Critical Control Point
D:Hazardous Analysis Crucial Control Point
答案: 【Hazard Analysis Critical Control Point】
Unit Three Cooking Technology 烹饪技法 Test in Unit Three
1、 问题: cheese with a grater.
选项：
A:Grate
B:Melt
C:Cut
D:Chop
答案: 【Grate】
2、 问题: the ingredients with a whisk.
选项：
A:Serve
B:Beat
C:Pour
D:Test
答案: 【Beat】
3、 问题: the ingredients with a slicer.
选项：
A:Dice
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