2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語聽力考試時間：______分鐘總分：______分姓名：______一、聽寫（共10題，每題2分，共20分）1.Listentothefollowingsentenceandwritedownthemissingword.___________isthemostimportantpartofcooking.2.Listentothefollowingsentenceandwritedownthemissingword.The___________ofadishcanmakeabigdifferenceinitstaste.3.Listentothefollowingsentenceandwritedownthemissingword.To___________adish,youneedtoknowtherightamountofingredients.4.Listentothefollowingsentenceandwritedownthemissingword.The___________ofarecipeisveryimportantforcooking.5.Listentothefollowingsentenceandwritedownthemissingword.The___________ofadishcanmakeitmoreappealingtotheeyes.6.Listentothefollowingsentenceandwritedownthemissingword.To___________adish,youneedtofollowtheinstructionscarefully.7.Listentothefollowingsentenceandwritedownthemissingword.The___________ofadishcanaffectitstexture.8.Listentothefollowingsentenceandwritedownthemissingword.To___________adish,youneedtousetherightcookingtechniques.9.Listentothefollowingsentenceandwritedownthemissingword.The___________ofadishcanmakeitmoreenjoyabletoeat.10.Listentothefollowingsentenceandwritedownthemissingword.The___________ofadishcanmakeitmorememorable.二、選擇題（共10題，每題2分，共20分）1.WhichofthefollowingisNOTabasiccookingtechnique?A.BoilingB.RoastingC.SteamingD.Mixing2.Whichofthefollowingingredientsiscommonlyusedasathickeningagentinsauces?A.ButterB.FlourC.SugarD.Salt3.WhichofthefollowingisNOTamethodoffoodpreservation?A.CanningB.FreezingC.DryingD.Smoking4.Whichofthefollowingisatypeofcookingvessel?A.SpoonB.KnifeC.PotD.Fork5.Whichofthefollowingisatypeofspice?A.SaltB.SugarC.PepperD.Flour6.Whichofthefollowingisatypeofcookingmethod?A.BoilingB.BakingC.StirringD.Chopping7.Whichofthefollowingisatypeofcookingutensil?A.SpoonB.KnifeC.PotD.Fork8.Whichofthefollowingisatypeoffoodpreparationtechnique?A.BoilingB.BakingC.StirringD.Chopping9.Whichofthefollowingisatypeofcookingvessel?A.SpoonB.KnifeC.PotD.Fork10.Whichofthefollowingisatypeofspice?A.SaltB.SugarC.PepperD.Flour三、判斷題（共10題，每題2分，共20分）1.Thecookingmethodofadishcanaffectitstasteandtexture.()2.Theuseofspicescanenhancetheflavorofadish.()3.Thecookingtimeofadishisalwaysthesameforallingredients.()4.Theuseofsaltincookingcanhelptopreservethefood.()5.Thetemperatureofthecookingvesselisimportantforcooking.()6.Theuseofbutterincookingcanmakethedishmoreflavorful.()7.Theuseofflourincookingcanhelptothickenthesauce.()8.Theuseofspicescanmakeadishmoreappealingtotheeyes.()9.Thecookingmethodofadishcanaffectitsappearance.()10.Theuseofcookingtechniquescanimprovethequalityofadish.()四、閱讀理解（共10題，每題2分，共20分）Readthefollowingpassageandanswerthequestionsthatfollow.TheartofChinesecuisinehasalongandrichhistory,datingbackthousandsofyears.Itisacuisinethatemphasizesflavor,color,andtexture.Chinesecookingtechniquesarediverseandincludeboiling,roasting,steaming,frying,andbraising.OneofthekeyprinciplesinChinesecookingisthebalanceofflavors,whichcanincludesweet,sour,spicy,salty,andbitter.1.Accordingtothepassage,whatarethemainelementsemphasizedinChinesecuisine?A.Flavor,color,andtasteB.Sweetness,sourness,spiciness,saltiness,andbitternessC.Texture,appearance,andseasoningD.Tradition,technique,andpresentation2.WhichofthefollowingisNOTmentionedasaChinesecookingtechnique?A.BoilingB.BakingC.SteamingD.Grilling3.WhatisoneofthekeyprinciplesinChinesecookingmentionedinthepassage?A.TheuseoffreshingredientsB.ThebalanceofflavorsC.ThesimplicityofpreparationD.Theemphasisonappearance4.Accordingtothepassage,whataresomeofthetechniquesusedinChinesecooking?A.Boiling,roasting,steaming,frying,braisingB.Roasting,grilling,sautéing,stewing,boilingC.Boiling,frying,roasting,baking,grillingD.Steaming,sautéing,stewing,frying,boiling5.WhatdoesthepassagesuggestaboutthebalanceofflavorsinChinesecuisine?A.ItisnotimportantB.ItcanbeadjustedaccordingtopersonalpreferenceC.ItisoneofthekeyprinciplesD.ItisarecentdevelopmentinChinesecooking6.WhichofthefollowingisNOTacharacteristicofChinesecuisinementionedinthepassage?A.DiversityoftechniquesB.EmphasisonappearanceC.UseofawidevarietyofingredientsD.Focusonquickandsimplepreparation7.Accordingtothepassage,howlonghasChinesecuisinebeenaround?A.AfewhundredyearsB.AfewthousandyearsC.AfewdecadesD.Afewcenturies8.WhatdoesthepassageimplyabouttheimportanceofspicesinChinesecooking?A.TheyarenotusedB.TheyareusedsparinglyC.TheyareakeyelementD.Theyarenotnecessary9.WhichofthefollowingisNOTmentionedasaflavorinChinesecuisine?A.SweetB.SourC.SpicyD.Bland10.WhatistheoverallimpressiongivenbythepassageaboutChinesecuisine?A.ItisacuisinethatiseasytoprepareB.ItisacuisinethatemphasizestraditionC.ItisacuisinethatislimitedinvarietyD.Itisacuisinethatisnotwell-knowninternationally五、完形填空（共10題，每題2分，共20分）Readthefollowingpassageandchoosethebestwordforeachblankfromtheoptionsgiven.TheChinesekitchenisaworldof__11__flavorsandtechniques.Itisaplacewhere__12__ingredientsaretransformedinto__13__dishesthatdelightthesenses.The__14__ofChinesecuisineliesinitsrichheritageandtheskillfuluseofvariouscookingmethods.11.A.variedB.simpleC.traditionalD.exotic12.A.basicB.complexC.rareD.unfamiliar13.A.simpleB.flavorfulC.plainD.expensive14.A.secretB.beautyC.diversityD.simplicity六、簡答題（共5題，每題4分，共20分）1.DescribetheroleofspicesinChinesecuisine.2.Explaintheconceptof"balanceofflavors"inChinesecooking.3.DiscusstheimportanceofpresentationinChinesecuisine.4.CompareandcontrasttheuseofsoysauceinChineseandWesterncooking.5.DescribethetraditionalcookingtechniquesusedinChinesecuisine.本次試卷答案如下：一、聽寫1.Thesecret2.Thebalance3.Measure4.Theorigin5.Theappearance6.Follow7.Thetemperature8.Adjust9.Thequality10.Thememory解析思路：-第一題，根據(jù)烹飪中“秘訣”或“關(guān)鍵”的概念，聽寫“secret”。-第二題，根據(jù)烹飪中“味道的平衡”是關(guān)鍵因素，聽寫“balance”。-第三題，根據(jù)烹飪中需要“量”的準(zhǔn)確度，聽寫“measure”。-第四題，根據(jù)烹飪中了解食譜的“來源”或“起源”，聽寫“origin”。-第五題，根據(jù)烹飪中食物的“外觀”對食欲的影響，聽寫“appearance”。-第六題，根據(jù)烹飪中需要按照食譜“遵循”步驟，聽寫“follow”。-第七題，根據(jù)烹飪中控制“溫度”的重要性，聽寫“temperature”。-第八題，根據(jù)烹飪中根據(jù)情況“調(diào)整”的方法，聽寫“adjust”。-第九題，根據(jù)烹飪中食物的“質(zhì)量”或“品質(zhì)”，聽寫“quality”。-第十題，根據(jù)烹飪中制作出讓人“難忘”的菜肴，聽寫“memory”。二、選擇題1.D2.B3.B4.C5.C6.D7.B8.C9.D10.B解析思路：-第一題，基本烹飪技術(shù)不包括“混合”，因此選D。-第二題，常用的增稠劑是“面粉”，因此選B。-第三題，食品保存方法不包括“烘焙”，因此選B。-第四題，烹飪器具是“鍋”，因此選C。-第五題，“胡椒”是一種香料，因此選C。-第六題，“烘烤”是一種烹飪方法，因此選B。-第七題，“勺子”是一種烹飪用具，因此選A。-第八題，“切割”是一種食物準(zhǔn)備技術(shù)，因此選D。-第九題，“鍋”是一種烹飪器具，因此選C。-第十題，“胡椒”是一種香料，因此選C。三、判斷題1.√2.√3.×4.√5.√6.√7.√8.×9.√10.√解析思路：-第一題，烹飪方法確實會影響食物的味道和質(zhì)地，因此判斷為正確。-第二題，香料的使用確實可以增強食物的味道，因此判斷為正確。-第三題，烹飪時間并不是所有食材都相同，因此判斷為錯誤。-第四題，鹽的使用確實可以幫助保存食物，因此判斷為正確。-第五題，烹飪?nèi)萜鞯臏囟却_實很重要，因此判斷為正確。-第六題，黃油的使用確實可以使菜肴更加美味，因此判斷為正確。-第七題，面粉的使用確實可以幫助醬汁