2025年中式烹調(diào)師（高級(jí)）理論考核試卷：烹飪專(zhuān)業(yè)英語(yǔ)寫(xiě)作范文考試時(shí)間：______分鐘總分：______分姓名：______一、烹飪專(zhuān)業(yè)英語(yǔ)寫(xiě)作范文要求：根據(jù)所給情景，用英語(yǔ)撰寫(xiě)一篇烹飪專(zhuān)業(yè)英語(yǔ)寫(xiě)作范文，要求內(nèi)容完整、結(jié)構(gòu)清晰、語(yǔ)法正確。1.Writeashortessayontheimportanceofhygieneinthekitchen.Youressayshouldincludeanintroduction,threemainbodyparagraphs,andaconclusion.2.DescribethestepsinvolvedinmakingatraditionalChinesedish,suchasPekingduck.Yourdescriptionshouldbedetailedandincludethenecessaryingredientsandcookingtechniques.3.Writealettertoafriendwhoisinterestedinbecomingachef.Inyourletter,youshoulddiscussthechallengesandrewardsoftheprofession,aswellasanyadviceyouwouldgivetosomeoneconsideringacareerinculinaryarts.4.Explainthedifferencebetweensautéingandstir-frying.Includethetechniques,utensils,andcookingtemperaturesrequiredforeachmethod.5.Writeashortstoryaboutachefwhodiscoversanewingredientthatchangeshiscookingstyle.Yourstoryshouldincludeadescriptionoftheingredient,howthechefincorporatesitintohisdishes,andtheimpactithasonhisculinarycareer.6.Describetheroleofasous-chefinaprofessionalkitchen.Yourdescriptionshouldincludetheresponsibilities,skills,andqualificationsrequiredfortheposition.7.Writeareviewofapopularcookingshow.Yourreviewshouldincludeanoverviewoftheshow,yourfavoriteepisodes,andanycriticismsyoumayhave.8.Explainthedifferencebetweenasauceandagravy.Includetheingredients,preparationmethods,andusesforeach.9.Writealettertoaculinaryschool,expressingyourinterestinenrollingintheirprogram.Inyourletter,youshoulddiscussyourbackground,cookingexperience,andreasonsforchoosingtheirschool.10.DescribetheprocessofmakingaclassicFrenchdessert,suchascrèmebr?lée.Yourdescriptionshouldincludetheingredients,preparationmethods,andanyspecialtechniquesrequired.二、烹飪專(zhuān)業(yè)英語(yǔ)詞匯要求：從以下選項(xiàng)中選擇正確的單詞或短語(yǔ)，完成句子。1.Thechefuseda_______tochopthevegetables.A.whiskB.spatulaC.knifeD.whisk2.The_______ofthedishwasveryrichandcreamy.A.flavorB.tasteC.aromaD.texture3.Thechefuseda_______tobeattheeggs.A.whiskB.spatulaC.knifeD.whisk4.The_______ofthekitchenwasverycleanandorganized.A.atmosphereB.environmentC.ambianceD.setting5.Thechefuseda_______tostirthesauce.A.whiskB.spatulaC.knifeD.whisk6.The_______ofthedishwasverylightandrefreshing.A.flavorB.tasteC.aromaD.texture7.Thechefuseda_______tocutthemeatintosmallpieces.A.whiskB.spatulaC.knifeD.whisk8.The_______ofthekitchenwasverybusyduringthelunchrush.A.atmosphereB.environmentC.ambianceD.setting9.Thechefuseda_______tobeattheeggs.A.whiskB.spatulaC.knifeD.whisk10.The_______ofthedishwasveryspicyandflavorful.A.flavorB.tasteC.aromaD.texture三、烹飪專(zhuān)業(yè)英語(yǔ)閱讀理解要求：閱讀以下短文，然后回答問(wèn)題。TheArtofSushiMakingSushi,atraditionalJapanesedish,hasbecomeincreasinglypopularworldwide.Itismadewithvinegaredriceandvariousingredients,suchasrawfish,vegetables,andseafood.Theprocessofmakingsushiisbothanartandascience,requiringprecisionandskill.Oneofthekeyingredientsinsushiissushirice,whichismadebywashingandrinsingshort-grainriceuntilthewaterrunsclear.Thericeisthencookedwithasmallamountofricevinegar,sugar,andsalt.Thisuniqueflavorprofileisessentialtothetasteofsushi.Thenextstepinmakingsushiistopreparethefillings.Themostcommontypeofsushiiscallednigiri,whichconsistsofasmallballofvinegaredricetoppedwithapieceofrawfish.Othertypesofsushiincludemaki,whichisricewrappedinseaweed,andtemaki,whichisahand-formedsushi.Oneofthemostchallengingaspectsofmakingsushiistheprecisionrequiredwhenplacingthefillingsontherice.Thechefmustensurethatthefishisevenlydistributedandthatthericeisnottoowetortoodry.Inadditiontothetraditionalingredients,manychefshavestartedtoexperimentwithnewflavorsandingredients.Somehaveevencreatedfusionsushi,combiningelementsfromdifferentcultures.Sushimakingisnotonlyaculinaryskillbutalsoaculturalexperience.ItrequiresadeepunderstandingofJapanesecuisineandapassionforcreatingdeliciousdishes.1.Whatisthemainingredientinsushi?A.RiceB.FishC.SeaweedD.Vinegar2.Howissushiriceprepared?A.ByboilingthericewithwaterB.BywashingandrinsingthericeuntilthewaterrunsclearC.ByaddingsaltandsugartothericeD.Bycookingthericewithricevinegar3.Whatisthemostcommontypeofsushi?A.NigiriB.MakiC.TemakiD.Alloftheabove4.Whatisthemainchallengeinmakingsushi?A.ThepreparationofthericeB.TheplacementofthefillingsC.ThecookingtemperatureD.Theuseofrawfish5.Whatisfusionsushi?A.SushimadewithtraditionalingredientsB.SushimadewithnewflavorsandingredientsC.SushimadewithavarietyofcookingtechniquesD.Sushimadewithacombinationofdifferentcultures四、烹飪專(zhuān)業(yè)英語(yǔ)翻譯要求：將以下英文句子翻譯成中文。1.Thechef'sexpertiseliesinthedelicatebalanceofflavorsandtexturesinhisdishes.2.Itisessentialtousetherighttoolsforeachcookingtechniquetoensurethebestresults.3.Theuseoffresh,high-qualityingredientsiscrucialincreatingexceptionalcuisine.4.Awell-trainedchefcantransformasimpledishintoaculinarymasterpiece.5.Theartofsushimakingrequiresameticulousattentiontodetailandpreciseexecution.6.Agoodchefknowshowtoadaptrecipestoaccommodatedifferentdietaryrestrictions.7.Thepresentationofadishisjustasimportantasitstasteandtexture.8.Thechef'spassionforcookingisevidentinthecareandcreativityhebringstoeachdish.9.Asuccessfulrestaurantdependsonaharmoniousblendoftalentedchefsandskilledstaff.10.Theculinaryindustryisconstantlyevolving,withnewtrendsandtechniquesemergingregularly.五、烹飪專(zhuān)業(yè)英語(yǔ)選擇題要求：從以下選項(xiàng)中選擇最合適的答案。1.Whatistheprimaryingredientinsushirice?A.VinegarB.RiceC.SeaweedD.Fish2.Whichofthefollowingisnotatypeofsushi?A.NigiriB.MakiC.TempuraD.Sashimi3.Whatisthepurposeofusingricevinegarinsushirice?A.ToaddsweetnessB.ToaddsaltC.TopreservethericeD.Toimpartauniqueflavor4.Whichcookingtechniqueisusedtocooksushirice?A.BoilingB.SteamingC.SautéingD.Roasting5.WhatisthenameoftheJapanesetermfortheartofsushimaking?A.Sushi-jiB.Sushi-gaC.Sushi-ryoriD.Sushi-kai6.Inaprofessionalkitchen,whatistheroleofasous-chef?A.TosupervisethekitchenstaffB.TopreparethemaindishesC.ToassisttheheadchefD.Tomanagethefrontofthehouse7.Whatisthemaindifferencebetweensautéingandstir-frying?A.ThetemperatureofthecookingoilB.ThesizeoftheingredientsC.ThecookingutensilsusedD.Thedurationofthecookingprocess8.WhatistheprimaryingredientinaclassicFrenchsaucecalledbéchamel?A.MilkB.CreamC.ButterD.Flour9.WhatisthenameoftheJapanesetechniqueforslicingrawfishintothinstrips?A.Sashimi-jiB.Sashimi-gaC.Sashimi-ryoriD.Sashimi-kai10.Whatistheroleofaculinaryschoolintrainingfuturechefs?A.ToprovidepracticalcookingexperienceB.ToteachthebasicsoffoodsafetyC.TointroducestudentstovariouscookingtechniquesD.Alloftheabove六、烹飪專(zhuān)業(yè)英語(yǔ)填空題要求：根據(jù)所給情景，用英語(yǔ)填寫(xiě)合適的單詞或短語(yǔ)。1.Thechefcarefullymeasuredthe_______ofsaltandsugarforthesushirice.2.The_______ofthekitchenwasfilledwiththearomaoffreshlycookedfood.3.The_______ofthedishwasaperfectblendofsweet,sour,andsaltyflavors.4.Thechefuseda_______tochopthevegetablesintosmallpieces.5.The_______oftherestaurantwasknownforitsinnovativeandexquisitecuisine.6.The_______ofthesous-chefwastoassisttheheadchefinmanagingthekitchen.7.The_______ofthedishwasakeyfactorinitssuccess.8.Thechef's_______forcookingwasevidentinthecareandattentiontodetail.9.The_______oftheculinaryindustryisconstantlyevolving,withnewtrendsandtechniquesemerging.10.The_______ofthesushiwastoensurethatthefishwasslicedevenlyandthinly.本次試卷答案如下：一、烹飪專(zhuān)業(yè)英語(yǔ)寫(xiě)作范文1.Theimportanceofhygieneinthekitchencannotbeoverstated.Hygieneiscrucialforensuringfoodsafety,preventingfoodborneillnesses,andmaintainingacleanandhealthyworkingenvironment.Properhygienepractices,suchashandwashing,properfoodstorage,andtheuseofsanitizedutensils,areessentialinpreventingcross-contaminationandmaintainingthequalityoffood.Additionally,maintaininghygieneinthekitchenhelpstocreateapositiveandinvitingatmosphereforbothcustomersandstaff.2.TheprocessofmakingPekingduckinvolvesseveralsteps.First,theduckismarinatedinamixtureofspicesandherbs.Then,itisroastedinaspecialovenuntiltheskiniscrispyandthemeatistender.Theduckisslicedandservedwithpancakes,scallions,andasweetandsoursauce.3.Dear[Friend'sName],Ihopethisletterfindsyouwell.Irecentlyreadthatyouareconsideringacareerinculinaryarts,andIwantedtosharemythoughtsandexperienceswithyou.Theculinaryprofessionisbothchallengingandrewarding.Itrequiresastrongworkethic,creativity,andapassionforfood.Asachef,youwillhavetheopportunitytoworkwithawidevarietyofingredientsandtechniques,creatingdeliciousdishesthatcandelightthesenses.However,itisimportanttobepreparedforthelonghoursandphysicallydemandingwork.Thekitchencanbeafast-pacedenvironment,anditrequiresconstantattentiontodetailandprecision.Despitethesechallenges,thesatisfactionofseeingcustomersenjoyyourcreationscanbeincrediblyrewarding.Myadvicewouldbetostartbygainingasmuch