2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語聽力測試考試時間：______分鐘總分：______分姓名：______一、烹飪專業(yè)英語聽力測試要求：仔細聆聽錄音，根據(jù)錄音內(nèi)容選擇最合適的答案。1.Listentotheconversationbetweentwochefsandanswerthefollowingquestions.a.Whatisthemaintopicoftheconversation?b.Whattypeofcuisinearetheydiscussing?c.Whatisthechef'ssuggestionforanewdish?d.Whydoestheotherchefdisagreewiththesuggestion?e.Howdoesthecheftrytopersuadetheotherchef?f.Whatisthefinaldecisiontheyreach?2.Listentothefollowingdialoguebetweenacustomerandarestaurantserverandanswerthefollowingquestions.a.Whatisthecustomer'sname?b.Whatdoesthecustomerorderfortheappetizer?c.Whydoesthecustomerordertheappetizer?d.Whatdoestheserverrecommendforthemaincourse?e.Whatisthecustomer'sresponsetotheserver'srecommendation?f.Whatdoestheserversuggestasasidedish?g.Howdoesthecustomerfeelabouttheserver'ssuggestions?h.Whatdoesthecustomerdecidetoorderfordessert?i.Howdoestheserverrespondtothecustomer'sorder?j.Whatisthefinaldecisionregardingthecustomer'smeal?二、烹飪專業(yè)英語閱讀理解要求：仔細閱讀文章，根據(jù)文章內(nèi)容回答問題。3.ReadthefollowingpassageaboutChinesecookingtechniquesandanswerthequestionsthatfollow.a.WhatisthemainpurposeofblanchinginChinesecooking?b.Howdoesblanchinghelptopreservethecolorandtextureofvegetables?c.Whatistheprocessofdeep-fryinginChinesecooking?d.Whyisdeep-fryingapopulartechniqueinChinesecuisine?e.Whatisthedifferencebetweenstir-fryingandsautéing?f.Howdoestheheatsourceandcookingtimedifferbetweenthetwotechniques?g.WhatisthepurposeofmarinatinginChinesecooking?h.Howdoesmarinatingenhancetheflavorofmeatandseafood?i.WhataresomecommonmarinadesusedinChinesecuisine?j.HowdoessteamingplayaroleinChinesecooking?4.ReadthefollowingpassageaboutChinesecookingingredientsandanswerthequestionsthatfollow.a.WhatisthemainingredientinaclassicChinesedishcalled"MapoTofu"?b.Whattypeoftofuisusedinthisdish?c.WhyissoysaucecommonlyusedinChinesecooking?d.WhatisthemainpurposeofgingerinChinesecuisine?e.HowdoesscallioncontributetotheflavorofChinesedishes?f.WhatistheroleofgarlicinChinesecooking?g.WhyisriceastaplefoodinmanyChineseregions?h.HowdoesricecontributetotheoverallflavorofChinesedishes?i.WhatisthesignificanceofbambooshootsinChinesecuisine?j.Howarebambooshootspreparedforcooking?三、烹飪專業(yè)英語翻譯要求：將下列句子從英語翻譯成中文。5.Thesecrettoasuccessfulstir-fryistohavealltheingredientspreppedandreadybeforeyoustartcooking.6.Whenmakingdumplings,itisimportanttosealtheedgestightlytopreventthefillingfromleakingout.7.Awell-seasonedwokisessentialforachievingaperfectsearonyourmeatsandvegetables.8.Toaddauniqueflavortoyourdishes,considerusingChinesefive-spicepowder.9.InChinesecuisine,thecolorofthedishisasimportantasthetaste.10.Whenpreparingahotpot,itisbesttostartwithalightbrothandaddingredientsgradually.四、烹飪專業(yè)英語寫作要求：根據(jù)所給提示，寫一篇100-150字的短文。6.WriteashortessayontheimportanceofculinaryartsinChineseculture.Includethefollowingpoints:-ThehistoricalsignificanceofChinesecuisine-Theroleoftraditionalcookingtechniquesinpreservingculturalheritage-TheinfluenceofChinesecuisineonglobalculinarytrends-PersonalexperiencesorobservationsrelatedtoChineseculinaryarts五、烹飪專業(yè)英語填空題要求：根據(jù)所給句子的意思，選擇合適的單詞或短語填空。11.Chinesecuisineisknownforitswidevarietyofflavorsandingredients,includingrice,noodles,soyproducts,andawidearrayofmeatsandvegetables.12.Tocreateabalanceddish,itisimportanttoconsiderthecombinationofsweet,sour,salty,bitter,andumamiflavors.13.InChinesecooking,thewokisaversatileutensilusedforstir-frying,steaming,anddeep-frying.14.AkeyaspectofChinesecuisineistheemphasisonfreshnessandtheuseofseasonalingredients.15.Chinesefive-spicepowderisablendofspicesthatincludescinnamon,staranise,cloves,andginger.16.Dimsum,atraditionalChinesedish,consistsofsmall,steamedorfrieddelicacies,oftenservedduringteatime.17.TheChinesemethodofcookingcalled"wokhei"involvescreatingahigh-temperaturecookingenvironmentthatsealsinflavors.18.Whenmakingdumplings,itisessentialtohaveathin,yetsturdywrappertopreventthefillingfrombursting.19.Chinesecuisineisknownforitsuseofvariouscookingtechniquessuchasstir-frying,braising,andgrilling.20.Awell-seasonedwokiscrucialforachievingaperfectsearonmeatsandvegetables,whichisahallmarkofChinesecooking.六、烹飪專業(yè)英語選擇題要求：從每個問題的四個選項中選擇最合適的答案。21.WhatisthemainingredientintheChinesedish"Pekingduck"?a.Porkb.Chickenc.Beefd.Duck22.WhichofthefollowingisacommonmethodusedtopreservefoodinChinesecuisine?a.Fermentationb.Canningc.Refrigerationd.Smoking23.WhatisthetraditionalChinesecookingutensilusedfordeep-frying?a.Potb.Panc.Wokd.Skillet24.TheChinesedish"HotandSourSoup"ischaracterizedbyitscombinationofspicyandsourflavors.Whatistheprimaryingredientthatgivesthesoupitssourtaste?a.Vinegarb.Lemonjuicec.Citricacidd.Soysauce25.InChinesecuisine,whichofthefollowingingredientsisusedtoaddauniquearomaticflavor?a.Saffronb.Turmericc.Staranised.Cardamom26.TheChinesedish"BraisedPorkBelly"isoftenservedwithwhatsidedish?a.Riceb.Noodlesc.Vegetablesd.Bread27.Whatisthetermusedtodescribethecookingtechniqueofcookingfoodquicklyinasmallamountofoil?a.Boilingb.Steamingc.Sautéingd.Roasting28.TheChinesedish"SpringRolls"isatypeofwhat?a.Soupb.Ricedishc.Noodledishd.Fryingdish29.InChinesecuisine,whichofthefollowingingredientsisknownforitscoolingproperties?a.Garlicb.Gingerc.Scalliond.Bittermelon30.WhatisthetraditionalChinesecookingmethodusedtocookmeatwitharich,savorysauce?a.Stir-fryingb.Braisingc.Steamingd.Deep-frying本次試卷答案如下：一、烹飪專業(yè)英語聽力測試1.a.Themaintopicoftheconversationisaboutcreatinganewdish.b.TheyarediscussingChinesecuisine.c.Thechefsuggestsmakingadishwithtofuandvegetables.d.Theotherchefdisagreesbecausetheythinktofuistoocommon.e.Thecheftriestopersuadetheotherchefbyexplainingthehealthbenefitsoftofu.f.Thefinaldecisionistomakeatofudishwithatwist.2.a.Thecustomer'snameisJohn.b.Thecustomerordersashrimpappetizer.c.Thecustomerorderstheappetizerbecausetheyloveseafood.d.Theserverrecommendsachickendish.e.Thecustomer'sresponseisthattheyprefervegetarianoptions.f.Theserversuggestsavegetablestir-fryasasidedish.g.Thecustomerfeelspositiveabouttheserver'ssuggestions.h.Thecustomerdecidestoorderavegetarianstir-fryforthemaincourse.i.Theserverrespondsbyconfirmingtheorder.j.Thefinaldecisionistohaveavegetarianmealwithasideofvegetables.二、烹飪專業(yè)英語閱讀理解3.a.ThemainpurposeofblanchinginChinesecookingistopreservethecolorandtextureofvegetables.b.Blanchinghelpstopreservethecolorandtextureofvegetablesbystoppingtheenzymaticreactionsthatcausethemtodegrade.c.Theprocessofdeep-fryinginChinesecookinginvolvessubmergingfoodinhotoiluntilitisgoldenbrownandcrispy.d.Deep-fryingisapopulartechniqueinChinesecuisinebecauseitcreatesacrispytextureandarichflavor.e.Stir-fryingandsautéingaresimilartechniques,butstir-fryingtypicallyusesahigherheatandasmalleramountofoil.f.Theheatsourceandcookingtimedifferbetweenthetwotechniques,withstir-fryingusingawokandahigherheatforashorterperiod.g.ThepurposeofmarinatinginChinesecookingistoenhancetheflavorofmeatandseafood.h.Marinatingenhancestheflavorofmeatandseafoodbyallowingtheseasoningstopenetratethefood.i.SomecommonmarinadesusedinChinesecuisineincludesoysauce,ginger,garlic,andsesameoil.j.SteamingplaysaroleinChinesecookingbypreservingthenaturalflavorsandnutrientsofthefood.4.a.ThemainingredientinaclassicChinesedishcalled"MapoTofu"istofu.b.Thetypeoftofuusedinthisdishissofttofu.c.SoysauceiscommonlyusedinChinesecookingbecauseitaddsarich,savoryflavortodishes.d.GingerisusedinChinesecuisinetoaddawarm,aromaticflavor.e.ScallioncontributestotheflavorofChinesedishesbyaddingafresh,slightlysweettaste.f.GarlicisusedinChinesecookingtoaddapungent,savoryflavor.g.RiceisastaplefoodinmanyChineseregionsbecauseitisversatileandfilling.h.RicecontributestotheoverallflavorofChinesedishesbyabsorbingflavorsfromotheringredients.i.BambooshootsaresignificantinChinesecuisinebecausetheyareaversatileingredientthatcanbeusedinvariousdishes.j.Bambooshootsarepreparedforcookingbypeeling,cutting,andboilingthem.三、烹飪專業(yè)英語翻譯5.Thesecrettoasuccessfulstir-fryistohavealltheingredientspreppedandreadybeforeyoustartcooking.炒菜成功的秘訣是在開始烹飪之前準(zhǔn)備好所有食材。6.Whenmakingdumplings,itisimportanttosealtheedgestightlytopreventthefillingfromleakingout.做餃子時，重要的是要緊緊封住邊緣，防止餡料漏出來。7.Awell-seasonedwokisessentialforachievingaperfectsearonyourmeatsandvegetables.一個調(diào)味好的炒鍋對于達到肉類和蔬菜完美的焦香味至關(guān)重要。8.Toaddauniqueflavortoyourdishes,considerusingChinesefive-spicepowder.為了給你的菜肴增添獨特的風(fēng)味，考慮使用中國五香粉。9.InChinesecuisine,thecolorofthedishisasimportantasthetaste.在中國烹飪中，菜肴的顏色和味道一樣重要。10.Whenpreparingahotpot,itisbesttostartwithalightbrothandaddingredientsgradually.準(zhǔn)備火鍋時，最好先從清淡的湯底開始，然后逐漸添加食材。四、烹飪專業(yè)英語寫作6.ChinesecuisinehasalwaysbeenanintegralpartofChineseculture,reflectingthecountry'srichhistoryanddiverseregionalinfluences.TheartofcookinginChinahasbeenpasseddownthroughgenerations,witheachfamilyhavingitsow