2025年中式烹調(diào)師（高級(jí)）理論考核試卷：烹飪專業(yè)英語(yǔ)寫(xiě)作訓(xùn)練題考試時(shí)間：______分鐘總分：______分姓名：______一、單項(xiàng)選擇題（每題2分，共20分）1.Thefollowingsentenceisanexampleofapassivevoice.Whichoneisit?A.Thecakewasbakedbythechef.B.Thechefbakedthecake.C.Thecakewasbaked.D.Thechefwasbakingthecake.2.Choosethecorrectformoftheverbinparenthesestocompletethesentence.Thechef(is,are)preparingtheingredientsforthedish.3.Whichofthefollowingisacommonculinarytermforamixtureofflour,water,andsaltusedtothickensaucesandsoups?A.EmulsionB.RouxC.MirepoixD.Consommé4.Inthesentence"Thechefcarefullyseasonedthedish,"theword"carefully"isanexampleofa:A.AdjectiveB.AdverbC.VerbD.Noun5.WhichofthefollowingisatypeofChinesecookingmethodthatinvolvesboilingingredientsinwater?A.SteamingB.BoilingC.FryingD.Baking6.Choosethecorrectformoftheverbinparenthesestocompletethesentence.Thechef(is,are)choppingthevegetablesforthestir-fry.7.Inthesentence"Thechefaddedapinchofsalttotaste,"theword"taste"isa:A.NounB.VerbC.AdjectiveD.Adverb8.WhichofthefollowingisatypeofChinesecookingmethodthatinvolvescookingingredientsinawokoverhighheat?A.SteamingB.BoilingC.FryingD.Baking9.Choosethecorrectformoftheverbinparenthesestocompletethesentence.Thechef(is,are)slicingthemeatforthedish.10.Inthesentence"Thechefusedfreshherbstogarnishthedish,"theword"garnish"isa:A.NounB.VerbC.AdjectiveD.Adverb二、填空題（每題2分，共20分）1.Theword"chef"isa_______thatreferstotheheadofakitchenstaff.2.A_______isamixtureofflour,water,andfatusedtoformthebaseofmanybakedgoods.3.Theprocessofcookingfoodinaliquidatatemperaturebelowtheboilingpointisknownas_______.4.Thetechniqueofcookingfoodinashallowpanwithasmallamountofoiliscalled_______.5.A_______isatoolusedtomix,cut,andcombineingredientsinabowl.6.Theprocessofcookingfoodinasteam-filledcontainerisknownas_______.7.Theword"garnish"isa_______thatreferstotheactofaddingdecorativeingredientstoadish.8.A_______isatypeofChinesecookingmethodthatinvolvescookingingredientsinaclaypotoveralowflame.9.Thetechniqueofcookingfoodinawokwithasmallamountofoiloverhighheatiscalled_______.10.Theprocessofcookingfoodinaliquidatahightemperatureisknownas_______.三、簡(jiǎn)答題（每題5分，共25分）1.ExplainthedifferencebetweenapassivevoiceandanactivevoiceinEnglish.2.Describetheroleofachefinakitchen.3.WhatarethemaindifferencesbetweenWesternandChinesecookingmethods?4.Explaintheimportanceofusingfreshingredientsincooking.5.Discusstheimportanceofproperfoodsafetyandhygieneinakitchensetting.四、閱讀理解題（每題5分，共25分）Readthefollowingpassageandanswerthequestionsthatfollow.TheartofChinesecuisineisareflectionofthecountry'srichculturalheritageanddiverseregionalinfluences.Chinesecookingtechniquesrangefromsimplestir-fryingtocomplexbraisingandsteamingmethods.OneofthekeyelementsinChinesecookingistheuseoffresh,high-qualityingredients.Thefollowingpassagediscussestheimportanceoftheseingredientsandtheimpacttheyhaveonthefinaldish.1.WhatisoneofthemainreasonsforusingfreshingredientsinChinesecooking?A.TosavemoneyB.ToenhancetheflavorofthedishC.TomakethedishmorevisuallyappealingD.Toreducecookingtime2.Accordingtothepassage,whichofthefollowingisacommoncookingtechniqueusedinChinesecuisine?A.BoilingB.SteamingC.Deep-fryingD.Baking3.Whyistheuseofhigh-qualityingredientsimportantinChinesecooking?A.TheyaremorereadilyavailableinChinesemarketsB.TheyarelessexpensiveC.TheyhavealongershelflifeD.Theyenhancetheflavorandqualityofthedish4.Whatistheprimaryfocusofthepassage?A.ThehistoryofChinesecuisineB.ThedifferenttypesofChinesecookingtechniquesC.Theimportanceoffresh,high-qualityingredientsinChinesecookingD.TheroleofspicesinChinesecuisine5.ThepassagementionsthatChinesecookingtechniquesrangefromsimpletocomplex.Giveanexampleofasimpleandacomplexcookingtechniquementionedinthepassage.五、完形填空題（每題2分，共20分）Readthefollowingpassageandchoosethebestwordorphrasetocompleteeachsentence.Somesentenceshavemorethanonecorrectanswer.Chinesecuisineisadiverseandintricatefieldthathasbeenshapedbythousandsofyearsofculinarytradition.FromthestreetsofShanghaitothecountrysideofSichuan,Chinesefoodisasvariedasthepeoplewhoenjoyit.OneofthemostimportantaspectsofChinesecookingisthebalanceofflavors,whichincludes__________,__________,and__________.The__________techniqueofstir-fryingallowstheingredientstoretaintheirnatural__________,whilethe__________techniqueofbraisingallowstheflavorstomeldtogether__________.1.A.spicyB.sweetC.savoryD.umami2.A.hotB.coldC.warmD.neutral3.A.sourB.bitterC.saltyD.sweet4.A.simpleB.complexC.quickD.slow5.A.textureB.flavorC.appearanceD.aroma6.A.boilingB.steamingC.sautéingD.roasting7.A.tasteB.colorC.smellD.texture8.A.smoothlyB.separatelyC.slowlyD.quickly六、翻譯題（每題5分，共25分）TranslatethefollowingsentencesfromChinesetoEnglish.1.中國(guó)烹飪藝術(shù)是中國(guó)豐富文化遺產(chǎn)和多元地區(qū)影響的反映。2.使用新鮮、高質(zhì)量的原材料是中國(guó)烹飪的關(guān)鍵要素。3.炒菜技術(shù)使食材保持其自然的口感，而燉煮技術(shù)則使味道融合在一起。4.從上海的大街到四川的鄉(xiāng)村，中國(guó)美食的多樣性與享用它的人們一樣豐富。5.中式烹飪技巧從簡(jiǎn)單到復(fù)雜，涵蓋了數(shù)千年的烹飪傳統(tǒng)。本次試卷答案如下：一、單項(xiàng)選擇題（每題2分，共20分）1.B.Thechefbakedthecake.解析：主動(dòng)語(yǔ)態(tài)強(qiáng)調(diào)執(zhí)行者，即“廚師”，而被動(dòng)語(yǔ)態(tài)則強(qiáng)調(diào)動(dòng)作的承受者，即“蛋糕”。因此，選項(xiàng)B是主動(dòng)語(yǔ)態(tài)的正確形式。2.A.Thechefispreparingtheingredientsforthedish.解析：根據(jù)主謂一致原則，chef是單數(shù)形式，因此謂語(yǔ)動(dòng)詞也應(yīng)使用單數(shù)形式is。3.B.Roux解析：Roux是一種由面粉和油脂混合而成的調(diào)味糊，常用于制作醬汁和湯底。4.B.Adverb解析：Adverb（副詞）用來(lái)修飾動(dòng)詞、形容詞或整個(gè)句子，表示時(shí)間、地點(diǎn)、程度、方式等。5.B.Boiling解析：Boiling是指將食物放入水中，加熱至水沸騰的過(guò)程。6.A.Thechefischoppingthevegetablesforthestir-fry.解析：根據(jù)主謂一致原則，chef是單數(shù)形式，因此謂語(yǔ)動(dòng)詞也應(yīng)使用單數(shù)形式is。7.A.Noun解析：Noun（名詞）用來(lái)表示人、事物、地點(diǎn)或概念。8.C.Frying解析：Frying是指將食物放入熱油中，用高溫快速烹飪的過(guò)程。9.A.Thechefisslicingthemeatforthedish.解析：根據(jù)主謂一致原則，chef是單數(shù)形式，因此謂語(yǔ)動(dòng)詞也應(yīng)使用單數(shù)形式is。10.A.Noun解析：Noun（名詞）用來(lái)表示人、事物、地點(diǎn)或概念。二、填空題（每題2分，共20分）1.Noun解析：Chef（廚師）是一個(gè)名詞，表示從事烹飪職業(yè)的人。2.Mixture解析：Mixture（混合物）是指由兩種或兩種以上物質(zhì)混合而成的物質(zhì)。3.Cooking解析：Cooking（烹飪）是指將食物加熱至熟的過(guò)程。4.Sautéing解析：Sautéing（煎炒）是指用少量油在高溫下快速烹飪食物的過(guò)程。5.Tool解析：Tool（工具）是指用于完成特定任務(wù)的器具。6.Steaming解析：Steaming（蒸煮）是指將食物放入蒸籠中，利用蒸汽加熱烹飪食物的過(guò)程。7.Noun解析：Garnish（裝飾）是一個(gè)名詞，表示用于裝飾食物的配料。8.Claypot解析：Claypot（陶鍋）是一種用粘土制成的烹飪器具。9.Stir-frying解析：Stir-frying（炒）是指將食材快速翻炒，使其均勻受熱的烹飪方法。10.Boiling解析：Boiling（煮沸）是指將液體加熱至沸騰狀態(tài)的過(guò)程。三、簡(jiǎn)答題（每題5分，共25分）1.解析：被動(dòng)語(yǔ)態(tài)與主動(dòng)語(yǔ)態(tài)的區(qū)別在于，被動(dòng)語(yǔ)態(tài)強(qiáng)調(diào)動(dòng)作的承受者，而主動(dòng)語(yǔ)態(tài)強(qiáng)調(diào)執(zhí)行者。在被動(dòng)語(yǔ)態(tài)中，動(dòng)作的執(zhí)行者通常被省略，而在主動(dòng)語(yǔ)態(tài)中，執(zhí)行者則被明確指出。2.解析：Chef（廚師）在廚房中的角色包括但不限于：指導(dǎo)廚房團(tuán)隊(duì)、準(zhǔn)備菜單、監(jiān)督烹飪過(guò)程、確保食品質(zhì)量、管理廚房資源等。3.解析：西方烹飪方法通常注重食材的原味和火候控制，而中國(guó)烹飪方法則強(qiáng)調(diào)調(diào)味和食材的多樣性。例如，西方烹飪中的烤肉注重肉質(zhì)的多汁和烤焦的香味，而中國(guó)烹飪中的燒烤則注重調(diào)料的運(yùn)用和食材的口感。4.解析：使用新鮮、高質(zhì)量的原材料對(duì)于烹飪來(lái)說(shuō)至關(guān)重要，因?yàn)樗鼈兡軌蛱峁└S富的口感、風(fēng)味和營(yíng)養(yǎng)價(jià)值。5.解析：在廚房環(huán)境中，食品安全和衛(wèi)生對(duì)于預(yù)防食物中毒和疾病傳播至關(guān)重要。因此，廚師和廚房工作人員必須遵守嚴(yán)格的衛(wèi)生標(biāo)準(zhǔn)，包括洗手、清潔烹飪工具和設(shè)備、正確存儲(chǔ)食材等。四、閱讀理解題（每題5分，共25分）1.B.Toenhancetheflavorofthedish.解析：根據(jù)第一段，“新鮮、高質(zhì)量的原材料”對(duì)于提升菜肴的口味至關(guān)重要。2.B.Steaming解析：根據(jù)第一段，“烹飪技術(shù)”包括“蒸煮”等。3.D.Theyenhancetheflavorandqualityofthedish.解析：根據(jù)第二段，“使用新鮮、高質(zhì)量的原材料”能夠提升菜肴的風(fēng)味和質(zhì)量。4.C.Theimportanceoffresh,high-qualityingredientsinChinesecooking.解析：根據(jù)整篇文章，主要討論的是新鮮、高質(zhì)量原材料在中文烹飪中的重要性。5.簡(jiǎn)答題：Simplecookingtechnique:Stir-frying;Complexcookingtechnique:Braising.解析：根據(jù)文章內(nèi)容，簡(jiǎn)單烹飪技術(shù)可以是炒（Stir-frying），而復(fù)雜烹飪技術(shù)可以是燉（Braising）。五、完形填空題（每題2分，共20分）1.B.sweet解析：平衡口味時(shí)，甜味是一種常見(jiàn)的元素。2.A.hot解析：熱是平衡口味時(shí)的一種元素。3.D.umami解析：Umami（鮮味）是日本人對(duì)一種食物口感的描述，常用于平衡口味。4.A.simple解析：Stir-frying（炒）是一種簡(jiǎn)單烹飪技術(shù)。5.A.texture解析：保留食材的口感是烹飪時(shí)考慮的一個(gè)重要因素。6.C.sautéing解析：Sautéing（煎炒）是一種快速烹飪技術(shù)。7.B.flavor解析：