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烹饪英语复习资料一o判断题true orfalse
1.Most fishhave scalesthat mustbe removedafter cooking.
2.The bestway to remove scalesis with a fish scaler.
3.To scalea fish,we shouldstart fromthe head.
4.The enzymesin theguts maybreak downthe fleshrapidly leadingto spoilage
5.Flat fishhas halfside colorand oneeye.
6.Round fishhas eyeson bothsides of the head.
7.Eyes offresh fishare clear,bright,and bulging.
8.Fresh fish should have a goodoverall appearance,no cuts,and pliablefins.
9.When westore fish,we shouldplace thefish ona bedof shavedice in a perforatedcontainer.
10.We shouldkeep thefish atstorage temperature-2〜
011.When westore fish,we shouldhandle itas manyas possible.
12.Crabs,lobsters,and otherlive shellfish should bepacked inseaweed,or damp paper upondelivery.
13.Crabs needto beiced.
14.Don*t allow fresh waterto comeinto directcontact withcrabs,as it will killthem.
15.Each containerhas itsdate,including how long themilk and cream will remain fresh.
16.We cant combine milk and cream from different containers.
17.To avoidflavor transfer,milk,cream,and buttershould bestored awayfrom foodswith strongodors,such asonions.
18.White stocksare madeby combiningall of the ingredientswith coolwater andsimmering.
19.Brown stocksare madeby browningbones andmirepoix andsimmering.
20.Meat stocksand meat broths aredifferent intechnique andcooking time.
21.Meat stockhas moreflavor thanmeatbroth.
22.Stocks are used inthe productionof otherdishes,broths canbe servedas is.
23.Grilling andbroiling used indirect heatin anoven,while roastingand bakinguse directheat
24.Pumpkin puree,sugar andmilk are necessary for preparing pumpkin pie.
25.Dessert isserved atthe beginningof a meal.
26.The crustof thebread madefrom enricheddough issoft.
27.Tabled Hotemenu is also calledset memu.
28.A Westernmeal should be endedwith ahot drink.
29.Buffet setsall the courses onthe counterfor gueststo choose.
30.Meals canbe servedin guestroomswhen gueststake holidaymemu.
31.Tea orcoffee isseved inthecourseof a meal.二单项选择
1.Wed betteruse ato removescales fromfish.A.fish scalerB.paring knifeC.filleting knife2If youpinch thefish tootightly when,it maybruise theflesh.A.gutting fish B.storing fishC.scaling fish
3.When gutting fish,you shouldfirst.A.cut the head B.make asilt inthe fishsbelly C.cut awaythe tai
4.1f youwant tokeep a crab alive,you shpulduse topack it.A.a containerB.a pieceof paperC.damp paper
5.If youallow freshwater comeinto directcontact with a crab,it willA.be stillalive B.be killedC.creep outof thecontainer
6.The freshfishshouldhave aclear,bright and,and brightpink gills.A.bulging eyesB.open eyesC.colored eyes
7.Round fishhas eyeson bothsides ofits head,but onlyhave eitherright-eyed orleft-eyed.A.no bonyfishB.flat fishC.shellfish
8.Each containerhas itsdate;this indicateshow longthe dairywill remainfresh.A.egg B.milk and cream C.savory souffles
9.To avoid,milk,cream,and buttershouldbestored awayfrom foodswith strongodors.A.flavor transferB.food perishC.contamination
10.Cheese shouldbe wrappedfor toprevent flavortransfer to and fromother foods.A.cooking B.purchasing C.storage
11.Eggs shouldbe andthe stockrotated toensure thatonly fresh,wholesome eggeare served.A.iced B.refrigerated C.cooled
12.Butter,milk,andcreamare dairyproducts.A.yogurt B.eggs C.sugar
13.There aremany waysof cookingeggs,such aspoached eggs,fried eggsand.A.egg yolkB.whisking eggC.scrambled eggs
14.Fried eggsmay be served orover easy.A.hot B.sunny-side upC.medium.
15.eggs forcooking areimportant toensure thebest flavorand qualityof thefood.A.poached B.Fried C.Fresh
16.Place thepan overheat whenmaking friedeggs.A.medium B.low C.high
17.Fried eggsare preparedin aor ona griddle.A.roast panB.frying panC.sauce pan
18.arc themajor ingredientsfor astock.A.Vegetables BMeat C.Bones and meat
19.areusedto preparesauces andsoups.A.Stocks B.Broths C.Bouillon
20.A brothis basedon.A.Vegetables B.bones C.meat
21.A brothis akind of.A.stock B.soup C.sauce
22.Cream soupis a.A.thick soupB.clear soupC.special soup
23.Ameat brothhas morethan ameat stock.A.salt B.color C.flavor
24.Brown sauceand sauceare twodifferent typesof sauce.A.white B.red C.orange
25.1f don*t usethe stockimmediately whenit ishot,you shouldit properly.A.heat B.ice C.cool
26.While makingtomato sauce,the onionsand garlicbefore addingthe tomatoes.A.simmer B.saute C.boil
27.While makingsauce,we needto somestock.A.saute B.add C.simmering
28.Stir frying,which ispopular inChinese food,shares manysimilarities withA.sauteing B.pan fryingC.boiling
29.Shallow poachedfoods arecooked in a combinationof stemand liquid,partially submergedin liquid.A.sauteing B.stewing C.simmering
30.Stew isdiffer fromin thatthe foodsare cutinto bite-sized piecesand arecooked inmore liquid.A.braise B.roast C.deep fry
31.Lean doughcontains sugar,fat and.A.butter B.salt C.milk
32.arenecessary forpreparing pumpkinpie.A.pumpkin puree,flour andmilk B.pumpkin puree,sugar andbutter C.pumpkin puree,sugar andmilk.
33.Pastry cream is a cream toa pastry.A.infuse B.infused C.infusing
34.In memu,most coursesare fixedwhile onlysome canbe chosenby theguest.A.Tabled hoteB.a-La CarteC.combination
35.is ameal betweenbreak-fast andlunch.A.Teatime B.Brunch C.Dinner
36.Generally speaking,a Westernmeal shouldbe startedwith a.A.cold dishB.hot dishC.drink
37.Vgetarians arepeople whoenjoy.A.vegetables B.meat C.fish
38.have thefinal saywhen orderingameal.A.Chefs B.Customers C.Restaurants
39.A-La Carteis from,which meanseach coursewith aprice.A.French B.English D.Chinese.三词义配对
1.Tabled,Hote memuA.午餐菜单
2.Lunch memuB.早餐菜单
3.Holiday memuC房内用膳菜单
4.Combination memuD.套餐菜单
5.In roomdining memuE.自助餐菜单
6.Buffet memuF.早午餐菜单
7.Teatime memuG.宴会菜单
8.Vegetarian MemuH.节日菜单
9.Overnight memuI儿童菜单
10.Breakfast memuJ老人菜单
11.Dinner memuK夜宵菜单
12.Aged Pepplememu L素食菜单
13.Brunch memuM晚餐菜单
14.Kids memu
15.Banquet memuN.下午茶菜单
16.A-La Cartememu O混合菜单P.零点菜单四分类cuisine SpecialtiesShangdong CuisineSichuan CuisineGuangdong CuisineHuaiyang CuisineSpecialties:!.Roast Beijingduck
2.Pork shredsin fishseasoning
3.Roast sucklingpig
4.Spicy dicedchicken withpeanuts
5.Dried beancurd shredsin chickensoup
6.Dezhou braisedshark finin brownsauce
7.Yellow Rivercarp insweet andsour sauce
8.Crystal shrimp
9.Duck webin oystersauce lO.Mapo Tofu五.阅读理解根据短文内容,选择最佳答案(A)Sam is a sixteen-year-old boyinavocational school.He iskind toeveryone andhis hobbyis helpingothers.So heapplied forthe Volunteer Club and joined asa member.Every Sundayhe goesto the club andtakes partin someactivities.He sayshe haslearned alot inthe club.If youare interestedin helpingothers,call010-34493356and joinus!
6.How oldis SamA.14B.15C.16D.
177.What clubdid Samapply forA.Computer ClubB.Volunteer ClubC.English ClubD.Chess Club
8.When doesSam goto theclubA.Every FridayB.Every SaturdayC.Every SundayD.Every Thursday
9.What is Sams hobbyA.Helping othersB.Playing chessC.playing footballD.singing songs
10.Whats thetelephone numberA.010-34493353B.010-34493354C.010-34493355D.010-34493356二0一四第二学年13烹饪班烹饪英语期末考试卷命题人唐水艳审题人罗潇学生姓名学号.单项选择l.We*d betteruse atoremovescales fromfish.A.fishscalerB.paring knifeC.filleting knife2If youpinch thefish tootightly when,it maybruise theflesh.A.guttingfishB.storing fishC.scaling fish
3.If youwant tokeep acrab alive,you shpulduse topack it.A.a containerB.a pieceof paperC.damppaper
4.If youallowfreshwater comeinto directcontact withacrab,itwillA.be stillalive B.be killedC.creep outof thecontainer
5.The freshfishshouldhaveaclear,bright and,and brightpink gills.A.bulging eyesB.open eyesC.colored eyes
6.Each containerhas itsdate;this indicateshowlongthe dairywillremainfresh.A.egg B.milk andcream C.savory souffles
7.Butter,milk,andcreamare dairyproducts.A.yogurt B.eggs C.sugar
8.Fried eggsmay beserved orover easy.A.hot B.sunny-side upC.medium.
9.eggs forcooking areimportant toensure thebest flavorand qualityofthefood.A.poached B.Fried C.Fresh
10.Place thepan overheat whenmaking friedeggs.A.medium B.low C.high
11.are themajor ingredientsfor astock.A.Vegetables BMeat C.Bones andmeat
12.A brothis basedon.A.Vegetables B.bones C.meat
13.Cream soupis a.A.thick soupB.clear soupC.special soup
14.Brown sauceand sauceare twodifferent typesof sauce.A.white B.red C.orange
15.While makingsauce,we needto somestock.A.saute B.add C.simmering
16.Stir frying,which ispopular inChinese food,shares manysimilarities withA.sauteing B.pan fryingC.boiling
17.Lean doughcontains sugar,fat and.A.butter B.salt C.milk
18.Pas trycreamisacreamtoapastry.A.infuse B.infused C.infusing
19.In memu,most coursesare fixedwhile onlysome canbe chosenby theguest.A.Tabled hoteB.a-La CarteC.combination
20.isameal betweenbreak-fast andlunch.A.Teatime B.Brunch C.Dinner21Generally speaking,a Westernmeal shouldbe startedwithaA.cold dishB.hot dishC.drink
22.Vgetarians arepeople whoenjoy.A.vegetables B.meat C.fish
23.have thefinal saywhen orderingameal.A.Chefs B.Customers C.Restaurants
24.A-La Carteis from,which meanseach coursewithaprice.A.French B.EnglishD.Chinese.
25.Stew isdiffer fromin thatthe foodsare cutinto bite-sized piecesand arecooked inmore liquid.A.braise B.roast二.词义C.deep fry配对
1.A.午餐菜单Tabled Hotememu
2.Lunch memuB.早餐菜单
3.Holiday memuC.房内用膳菜单
4.Combination memuD.套餐菜单
5.In roomdining memuE.自助餐菜单
6.Buffet memuF.早午餐菜单
7.Teatime memuG.宴会菜单
8.Vegetarian MemuH.节日菜单
9.Overnight memuI儿童菜单
10.Breakfast memuJ老人菜单
11.Dinner memuK夜宵菜单
12.Aged Pepplememu L素食菜单
13.Brunch memuM晚餐菜单
14.Kids memuN.下午茶菜单
15.Banquet memu三,判断题正确O混合菜单T错误F
1.Most fishhave scalesthat mustbe removedafter cooking.
2.To scalea fish,we shouldstart fromthe head.
3.Flat fishhas halfside colorand oneeye.
4.Round fishhas eyeson bothsides ofthehead.
5.We shouldkeep thefish atstorage temperature-2-
06.When westore fish,we shouldhandle itas manyas possible.
7.Crabs needto beiced.
8.We can*tcombinemilkandcreamfromdifferentcontainers.
9.Brown stocksare madeby browningbones andmirepoix andsimmering.
10.Meat stocksandmeatbroths aredifferent intechnique andcooking time.
11.Stocks areusedinthe productionof otherdishes,broths canbeservedas is.
12.Pumpkin puree,sugar andmilk arenecessaryforpreparingpumpkinpie.
13.Dessert isserved atthe beginningof ameal.
14.The crustofthebread madefrom enricheddough issoft.
15.Tabled Hotemenu isalso calledset memu.四.分类cuisine SpecialtiesShangdong CuisineSichuan CuisineGuangdong CuisineHuaiyang CuisineSpecialties:!.Roast Beijingduck
2.Pork shredsin fishseasoning
3.Roast sucklingpig
4.Spicy dicedchicken withpeanuts
5.Dried beancurd shredsin chickensoup
6.Dezhou braisedshark finin brownsauce
7.Yellow Rivercarp insweet andsour sauce
8.Crystal shrimp
9.Duck webin oystersauce lO.Mapo Tofu五.阅读理解根据短文内容,选择最佳答案A Samisasixteen-year-old boyinavocational school.He iskind toeveryone andhis hobbyis helpingothers.So heapplied forthe VolunteerClub andjoined asa member.Every Sundayhe goesto theclub andtakes partin someactivities.He sayshe haslearned alot intheclub.If youare interestedin helpingothers,call010-34493356andjoinus!
6.How oldisSamA.14B.15C.16D.
177.What clubdid Samapply forA.Computer ClubB.VolunteerClubC.English ClubD.Chess Club
8.When doesSam goto theclubA.Every FridayB.Every SaturdayC.Every SundayD.Every Thursday
9.What isSam cs hobbyA.Helping othersB.Playing chessC.playing footballD.singing songs
10.Whafs thetelephone numberA.010-34493353B.010-34493354C.010-34493355D.010-34493356。