烹饪实用英语第二版参考答案.doc

汪莹主编的烹饪实用英语（第二版）包括6个单元，从普通厨师到行政级别包含了厨房工作人员的主要岗位。每个单元根据不同岗位的要求安排24课。每课分为4个部分。Look and Learn以趣味小题的形式引出与本课相关的专业术语。Dialogue以刚从学校毕业的学生Leo到一家餐饮企业轮岗实习为主线，真实反映厨房内员工之间的交流和工作流程。Reading为阅读短文，文章主题围绕岗位要求选材，锻炼学生英文阅读能力。Learn More中多种多样的学习资料是每课书的有益补充。 汪莹主编的烹饪实用英语（第二版）以“岗位”为中心组织理论、实操知识，对厨房每个岗位中需要完成的任务进行分解，在学生熟悉的工作环境中开展专业英语的学习。 烹饪实用英语（第二版）包括6个单元，从普通厨师到行政级别包含了厨房工作人员的主要岗位。每个单元根据不同岗位的要求安排24课。每课分为4个部分。Look and Learn以趣味小题的形式引出与本课相关的专业术语。Dialogue以刚从学校毕业的学生Leo到一家餐饮企业轮岗实习为主线，真实反映厨房内员工之间的交流和工作流程。Reading为阅读短文，文章主题围绕岗位要求选材，锻炼学生英文阅读能力。Learn More中多种多样的学习资料是每课书的有益补充。写在前面的话各位老师：您们好。欢迎使用劳动版专业英语教材。如果您在使用中发现问题，或者有任何建议和意见，可与我们联系：联系人：赵硕联系电话：64962011电子邮箱：烹饪实用英语（第二版）参考答案Pre-UnitLook and Learn1-f; 2-d; 3-e; 4-a; 5-c; 6-bDialogueA. chicken breasts, sweet chili, Chinese five spices, ground ginger, soy sauce, olive oil, red pepper, bean sprouts and a cup of frozen peasB. 1-a; 2-d; 3-c; 4-bReadingA. 2. 1. 4. 3.B. 1-c; 2-d; 3-e; 4-a 5-b; 6-fUnit 1Lesson 1Look and LearnA.1. disposable food container 2. fresh sealed food container 3. salad-and-go food container4. fresh sealed food container 5. selling-paper food container 6. thermo food containerB.1. 日期标签 2. 原产地 3. 储存条件 4. 使用说明DialogueA. pickle gallon foam liquidB. a; c; e; fReadingA. 3. 1. 2.B. 1-a; 2-c; 3-bLesson 2Look and Learn1.ham 2. breadcrumb 3. brown sugar 4.strawberry sauce 5. egg yolk 6. mustard sauceDialogueA. 1-c; 2-d; 3-a; 4-bB. a. b. c. d. g. j.ReadingA. 1. suggests 2. is vital to 3. not only but alsoB. a. carrot soup b. tomato soup c. celery soup d. pork bone soupLesson 3Look and Learn1.unload delivery 2.detergent 3.insect DialogueA. 1. 3. 2.B. a. chip machine b. cutter c. electric mixer d. dish-and glass-washing machine e. fridge f. knife g. oven h. pan i. electric cooker j. scissorReadingA. moisture chemical scrub spoilB. b. c.Unit 2Lesson 1Look and Learn1. pastry bag 2. mousse cake 3. pastry cutter 4. pastry 5. pastry board 6. flaky pastryDialogueA. 1. No 2. No 3. YesB. be interested in: 对感兴趣 have a passion for sth: 对有激情 new recipes: 新食谱 spare time: 业余时间 ReadingA. flour powder characteristic croissantB. 1. 挤花袋 2. 酥香奶油蛋糕 3.糕点模具 4.点心面板Lesson 2Look and Learn1. lotus seed cake 2. stinky tofu 3. cha siu bao 4. banana roll 5. steamed stuffed bun 6. marry girl cakeDialogueA. 1.resembles 2. overdoes 3. prevent from B. 1. L 2.D 3.G 4.C 5.A 6.J 7.E 8.B 9.I 10. F 11.K 12.HReadingA. 1. No 2. No 3. YesB. c. e. d.Unit 3Lesson 1Look and Learn1. coconut 2. eggplant 3. kiwi fruit 4. lettuce 5. pineapple 6. mangoDialogueA.Yogurt is very nutritious. - 酸奶很有营养。Ice cream is very popular with kids.- 冰淇淋很受孩子们的欢迎。Condensed milk is very sweet. - 炼乳很甜。B. ingredient: c. d. e. f. g. h. j. utensil: c. d. e. f.ReadingA. 1.began to 2. slices down 3. in half 4. proceed toB. 4-1-6-2-5-3Lesson 2Look and Learn1. fence 2. whisk 3. zest 4. fireplace 5. candy 6. ChimneyDialogueA. dessert lemon plain mixtureB. b. d. e. f. g. h. i. j. ReadingA.1.挤花嘴是用来做什么的？2.他们把这个地方从头到尾检查了一遍。3.两张桌子并排放在一起。B. a. round decorating tip b. icing c. waxed paperUnit 4Lesson 1Look and Learn1. mushroom 2. ginger 3. green bean 4. pea 5. turnip 6. ShrimpDialogA. vegetarian cinnamon sliceB. 1.boil 2. fry 3. roast 4. stew 5. StirReadingA. 1. based on 2. a cut of 3. grey-brownB. 1. 全生: raw5.七八分熟: medium well2.两分熟: blue rare6.三分熟:rare3.四分熟: medium rare7.全熟: well done4.煎焦: overcook8.五分熟: mediumLesson 2Look and Learn1. saut tong 2. pasta fork 3. frying pan 4. meat lifter 5. gravy separator 6. saut panDialogA. a. b. c. e.B. a-2 b-1 c-4 d-3ReadingA. 1.tender 2. processing 3. juicyB.a. sauted sweet potatoes b. sauted wild mushrooms c. sauted green beansd. sauted ox live e. sauted broccoli with garlic Lesson 3Look and Learn1. pancake 2. spring onion 3. roast duck 4. baking pan 5. meat thermometer 6. chopping boardDialogueA. 1. No. 2. No. 3. No.B. b. c. f. h. j.ReadingA.1. 看完京剧后，我们可以品尝北京烤鸭。2. 人们都认为他是个好孩子。3. 他因在舞台上出色的表演而备受赞誉。B. 1. Yes 2. No 3. YesLesson 4Look and Learn1. lotus root 2. sweet potato 3. broccoli 4. spinach 5. pepper 6. aloe DialogueA. 1-b 2-c 3-aB. b. c. d. g. i. ReadingA. 1. is filled with 2. a source of 3. happened to be B. 1. beans-cabbage-broccoli-spinach-peas/tomato-mushrooms2. cabbage-broccoli-beans-spinach-peas-tomato-mushrooms3. beans-broccoli-cabbage-spinach-peas-mushrooms-tomato4. cabbage-broccoli-beans-peas-spinach-tomato-mushroomsUnit 5Lesson 1Look and Learn1. burger press 2. Sausage 3. double-edged cleaver 4. block brush 5. Butcher 6. porkDialogueA. butcher apprenticeship respect machineryB. a. beef b. mutton c. goose d. pork e. chicken f. sausageReadingA. 1-b 2-c 3-aB. 1. No 2. No. 3. YesLesson 2Look and Learn1. shrimp 2. octopus 3. salmon 4. oyster 5. lobster 6. crabDialogueA. 1. tastes wonderful 2. lemon juice 3. egg yolk 4. incorporated intoB. c. d. e. g. i. j. ReadingA. 1. 我让肉贩给我切块肉。2. 生肉和熟肉要分开放。3. 不同的岗位要求也不同。4. 为什么拿下所有的照片？B.1. 整条鱼。2. 切下头。3. 切下鱼翅。4. 取出内脏并将鱼身切片。Unit 6Lesson 1Look and Learn1.catering industry 2.interview 3.apply for a job DialogueA. 3. 4. 1. 2. B. 略ReadingAappetizer buffet sausage luncheon menu mustardB.1. 水和油不相溶。2. 主菜在开胃菜之后上。3. 自助餐服务非常便利。4. 要看天气。Lesson 2Look and Learn1. canning 2. freezing 3. salting 4. smoking 5. sun drying 6. vacuum packingDialogueA. rack frozen brine flakyB. 1. is skillful 2. smoked fish 3. continue doing 4. removes fromReadingA1. 4. 2. 3. B. 1. No 2. No 3. YesLesson 3Look and Learn1.crush 2. dice 3. julienne 4. mince 5. roll cut 6. sliceDialogueA. 1. 他把书堆到