2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語閱讀考試時間：______分鐘總分：______分姓名：______一、選擇題（本大題共20小題，每小題2分，共40分。在每小題列出的四個選項中，只有一項是最符合題目要求的，請將其選出。）1.WhendiscussingthehistoryofChinesecuisine,whatisthesignificanceoftheTangDynastyperiod?A)Itwastheerawhenchopstickswerefirstinvented.B)Itmarkedtheintroductionofteaasastaplebeverage.C)Itwasthetimewhenthefirstformalcookingschoolswereestablished.D)ItsawthedevelopmentofthefirstsetofstandardizedChinesecookingtechniques.2.WhichofthefollowingingredientsistraditionallyusedinthepreparationofPekingDuck?A)SesameoilB)SoysauceC)Five-spicepowderD)Fishsauce3.Theterm"wokhei"inCantonesecookingrefersto:A)TheartofsteamingvegetablesB)Theheatandtechniqueusedinstir-fryingC)Themethodofdeep-fryinginoilD)Thepracticeofslow-cookinginclaypots4.WhatistheprimarypurposeofusingabamboosteamerinChinesecooking?A)Todeep-fryfoodsquicklyB)TosmokemeatsandfishC)TosteamriceandvegetablessimultaneouslyD)Toroastmeatsinanoven-likeenvironment5.InChineseculinaryterminology,whatdoes"XiaoLongBao"translateto?A)SmalldragonbagB)MiniaturedragonrollsC)SmalldragonbunsD)Minidragoncakes6.WhichChinesecookingtechniqueinvolvescookingfoodinasealedpotwithasmallamountofwater?A)Stir-fryingB)SteamingC)BraisingD)Boiling7.Theingredient"hoisonsauce"iscommonlyassociatedwith:A)SichuancuisineB)CantonesecuisineC)HunancuisineD)Fujiancuisine8.WhatisthenameoftheChinesedishmadefromgroundporkandrice,oftenservedinabowl?A)CongeeB)JiaoziC)DanZaiNoodlesD)ZhaJiangMian9.TheChinesephrase"YinandYang"inthecontextofcookingrefersto:A)ThebalanceofsweetandsourflavorsB)TheharmonyofmeatandvegetablesC)ThecontrastbetweenhotandcolddishesD)Thecombinationoffreshandagedingredients10.WhichChinesecookingtoolistraditionallymadefrombambooandusedforservingandeatingrice?A)ChopsticksB)SpatulaC)RicebowlD)Ladle11.InChineseculinaryarts,whatdoestheterm"DimSum"referto?A)AvarietyofsmalldishesservedinabuffetstyleB)AmethodofsteamingseafoodC)AtypeofChinesesoupD)Atechniquefordeep-frying12.Thedish"KungPaoChicken"isinfluencedbywhichregion'scuisine?A)ShandongB)JiangsuC)SichuanD)Zhejiang13.WhatisthemainingredientinaChinesedishcalled"MapoTofu"?A)FishB)PorkC)TofuD)Chicken14.TheChinesecookingmethodknownas"LanZai"isbestdescribedas:A)AtechniqueforgrillingmeatsB)AmethodofboilingvegetablesC)AprocessofpicklingfoodsD)Astyleofstir-fryingwithaspecificblendofspices15.InChinesecooking,whatisthepurposeofusingginger?A)ToaddasweetflavorB)ToprovideaspicykickC)ToactasanaturalpreservativeD)Toenhancethearomaofdishes16.WhichChinesedishisknownforitscrispyexteriorandtenderinterior,typicallymadewithbeef?A)BeefOffalB)BeefNoodleSoupC)BeefwithBlackBeanSauceD)BeefKebabs17.TheChineseterm"ShaoMai"refersto:A)AtypeofChinesenoodleB)AsmallsteameddumplingwithaporkfillingC)Aspicyvegetablestir-fryD)Asweetandsourmeatdish18.WhatisthesignificanceofthecolorredinChinesecooking?A)ItrepresentsgoodluckandprosperityB)ItindicatesthatthedishisspicyC)ItisusedtosymbolizethearrivalofwinterD)Itdenotesthatthedishisservedcold19.TheChinesecookingtechnique"YuXiang"ismostcloselyassociatedwith:A)SteamingfishB)Stir-fryingwithchilipeppersandgarlicC)BoilingvegetablesD)Roastingpoultry20.WhichChinesedishistraditionallyservedduringtheChineseNewYear?A)HotPotB)MooncakesC)SpringRollsD)Dumplings二、填空題（本大題共10小題，每小題2分，共20分。請根據(jù)題目要求，在橫線上填寫正確的答案。）21.TheChinesephrasefor"five-spicepowder"is_______.22.InChinesecooking,theterm_______referstothetechniqueofdeep-fryingfoodsuntiltheyarecrispy.23.Thedish_______isafamousChinesestir-frydishthatincludesingredientslikechicken,shrimp,andvegetables.24.TheChinesewordfor"steamer"is_______.25._______isatypeofChinesenoodlesoupthatisoftenservedwithbeeforpork.26.TheChinesecookingmethodknownas_______involvescookingfoodinasealedpotwithasmallamountofwater.27.Theingredient_______iscommonlyusedinChinesecookingtoaddarichandsavoryflavor.28.TheChinesephrasefor"smalldragonbuns"is_______.29._______isaChinesedishmadefromgroundporkandrice,oftenservedinabowl.30.TheChinesewordfor"five"is_______.三、判斷題（本大題共10小題，每小題2分，共20分。請根據(jù)題目要求，判斷下列說法的正誤，正確的請?zhí)睢啊獭?，錯誤的請?zhí)睢啊痢?。?1.Chopsticksaretraditionallymadefromwoodandareprimarilyusedforeatingrice.32.TheChinesedishPekingDuckoriginatedfromtheTangDynasty.33.Theterm"wokhei"referstothesmokyflavorthatisachievedwhencookingoveranopenfire.34.Bamboosteamersareprimarilyusedfordeep-fryingfoodsinChinesecooking.35.DimSumisatypeofChinesesoupthatisservedinsmallbowls.36.ThedishKungPaoChickenisinfluencedbySichuancuisine.37.MapoTofuisaspicyandsourdishmadewithtofuandmincedmeat.38.TheChinesecookingmethodknownas"LanZai"involvesstir-fryingwithaspecificblendofspices.39.GingerisprimarilyusedinChinesecookingtoaddasweetflavor.40.ThecolorredinChinesecookingisusedtosymbolizethearrivalofwinter.四、簡答題（本大題共5小題，每小題4分，共20分。請根據(jù)題目要求，簡要回答下列問題。）41.WhatarethekeycharacteristicsofChinesecuisinethatdistinguishitfromotherculinarytraditions?42.DescribethehistoryandculturalsignificanceofchopsticksinChineseculture.43.Explaintheconceptof"YinandYang"inthecontextofChinesecookingandhowitinfluencesthebalanceofflavorsandingredients.44.DiscusstheroleofregionalvariationsinChinesecuisineandprovideexamplesofdishesfromdifferentregions.45.HowhasChinesecuisineevolvedovertime,andwhataresomeofthekeyinfluencesthathaveshapeditsdevelopment?五、論述題（本大題共1小題，共20分。請根據(jù)題目要求，詳細論述下列問題。）46.DiscusstheimportanceofingredientselectionandpreparationinChinesecooking.Explainhowthechoiceofingredientsandtheirpreparationmethodscontributetotheoverallflavor,texture,andpresentationofChinesedishes.Providespecificexamplestosupportyouranswer.三、判斷題（本大題共10小題，每小題2分，共20分。請根據(jù)題目要求，判斷下列說法的正誤，正確的請?zhí)睢啊獭保e誤的請?zhí)睢啊痢?。?1.TheChinesedishJiaoziissimilartoaWesternburrito,containingavarietyoffillingswrappedinathindough.×42.TheuseofsoysauceinChinesecookingisprimarilyforaddingasaltyandumamiflavor.√43.TheChinesecookingtechniqueknownas"Braised"involvescookingfoodslowlyinamixtureofwater,soysauce,andsugar.√44.TheregionofYunnanisknownforitsspicyandboldflavors,oftenincorporatingingredientslikechilipeppersandlime.√45.TheChinesephrase"XiaoLongBao"translatesto"smalldragoncakes,"referringtothesmallsteameddumplingswithaporkfilling.×46.Thedish"Congee"isatypeofChinesericeporridgethatisoftenservedasastaplemeal.√47.TheChinesecookingtoolknownasa"Wok"istraditionallymadefromironandisusedforstir-frying.√48.Theterm"DimSum"isderivedfromtheCantonesephrasemeaning"touchtheheart,"referringtothesmalldishesservedinabuffetstyle.×49.TheChinesedish"MapoTofu"isnamedaftertheinventor,MapoPo,whowasknownforherspicyandsourtofudish.√50.ThecolorgreeninChinesecookingisoftenusedtorepresenthealthandvitalityindishes.√四、簡答題（本大題共5小題，每小題4分，共20分。請根據(jù)題目要求，簡要回答下列問題。）51.DescribetheroleofsoysauceinChinesecookingandhowitcontributestotheflavorprofileofdishes.SoysauceisafundamentalingredientinChinesecooking,providingarich,savory,andumamiflavor.Itismadefromfermentedsoybeans,wheat,andsalt,andcomesinvarioustypes,suchaslightanddarksoysauce.Lightsoysauceismoredelicateandisoftenusedforseasoningandmarinades,whiledarksoysauceisthickerandaddsadeepercolorandsweetness.Soysauceenhancestheoverallflavorprofileofdishes,balancingthesweetness,saltiness,andumaminotes,anditisastapleinstir-fries,soups,marinades,andsauces.52.ExplainthesignificanceofregionalvariationsinChinesecuisineandprovideexamplesofdishesfromdifferentregions.RegionalvariationsinChinesecuisineareinfluencedbythelocalclimate,availableingredients,andculturaltraditions.Forexample,Sichuancuisineisknownforitsspicyandnumbingflavors,withdisheslikeMapoTofuandKungPaoChicken.Cantonesecuisineisfamousforitsdelicateflavorsandsteamingtechniques,withdisheslikeDimSumandWhiteCutChicken.Shandongcuisineisknownforitsseafoodandlightflavors,withdisheslikeSteamedSeaBassandJellyfishSalad.Eachregionhasitsuniquecookingmethodsandingredients,contributingtothediverseandrichtapestryofChineseculinarytraditions.53.DiscusstheimportanceofingredientselectionandpreparationinChinesecookingandhowitaffectsthefinaldish.IngredientselectionandpreparationarecrucialinChinesecooking,astheydirectlyimpacttheflavor,texture,andpresentationofthedish.Forexample,thefreshnessofvegetablescanmakeasignificantdifferenceinastir-fry,withcrispandvibrantingredientsenhancingtheoveralldish.Theproperpreparationofmeats,suchasmarinatingandtenderizing,ensuresthatthefinalproductistenderandflavorful.Additionally,thewayingredientsarecooked,whethersteamed,stir-fried,orbraised,canalterthetextureandtaste.Forinstance,steamingpreservesthenaturalflavorsandnutrientsofvegetables,whilestir-fryingaddsaquickandintenseflavor.CarefulingredientselectionandpreparationareessentialtoachievingthedesiredbalanceandharmonyinChinesecuisine.54.DescribethehistoryandculturalsignificanceofchopsticksinChineseculture.ChopstickshavealonghistoryinChineseculture,datingbacktotheZhouDynastyover3,000yearsago.Initially,chopsticksweremadefromwoodandwereusedbyallsocialclasses.Overtime,theyevolvedintothefine,thinbambooorwoodenutensilscommonlyusedtoday.Chopsticksholdsignificantculturalimportance,astheyarenotonlytoolsforeatingbutalsosymbolsofrespect,precision,andtradition.Thewaychopsticksareheldandusedisareflectionofetiquetteanddiscipline.InChineseculture,usingchopsticksproperlyisconsideredasignofgoodmannersandrespectforfoodandothers.Additionally,chopstickshavebeeninfluencedbyphilosophicalandreligiousbeliefs,withsometraditionsconsideringthemsacred.TheuseofchopstickshasalsospreadtootherEastAsiancultures,furtherhighlightingtheirculturalsignificanceandinfluence.55.ExplainhowChinesecuisinehasevolvedovertimeandwhataresomeofthekeyinfluencesthathaveshapeditsdevelopment.Chinesecuisinehasevolvedoverthousandsofyears,influencedbyvariousfactorssuchashistoricalevents,trade,andculturalexchanges.OneofthekeyinfluencesistheancientChinesephilosophicalandreligiousbeliefs,suchasConfucianism,Taoism,andBuddhism,whichemphasizedbalance,harmony,andtheimportanceoffood.Theintroductionofnewingredientsandcookingtechniquesthroughtraderoutes,suchastheSilkRoad,alsoplayedasignificantrole.Forexample,theuseofspicesandherbsfromtheWestintroducednewflavorsandculinarypractices.Additionally,thesocialandpoliticalchanges,suchastheMongolinvasionandtheestablishmentoftheMingandQingdynasties,ledtothefusionofdifferentculinarytraditions.TheseinfluenceshaveshapedthediverseandrichculinarylandscapeofChina,makingitoneofthemostinfluentialanddiversecuisinesintheworld.五、論述題（本大題共1小題，共20分。請根據(jù)題目要求，詳細論述下列問題。）56.DiscusstheimportanceofingredientselectionandpreparationinChinesecooking.Explainhowthechoiceofingredientsandtheirpreparationmethodscontributetotheoverallflavor,texture,andpresentationofChinesedishes.Providespecificexamplestosupportyouranswer.IngredientselectionandpreparationarefundamentalaspectsofChinesecooking,playingacrucialroleindeterminingtheflavor,texture,andpresentationofthefinaldish.ThechoiceofingredientsandtheirpreparationmethodsaredeeplyrootedinChineseculinaryphilosophy,whichemphasizesthebalanceofflavors,theharmonyoftextures,andtheaestheticappealofthedish.Theselectionoffresh,high-qualityingredientsisessentialtoachievingtheauthenticflavorsandaromascharacteristicofChinesecuisine.Forexample,theuseoffreshvegetableslikebokchoyandwaterspinachinstir-friesensuresthatthedishiscrispandvibrant,whiletheuseofripefruitslikemangoesindessertsbringsanaturalsweetnessandjuiciness.Preparationmethodsalsosignificantlyinfluencethefinaloutcome.Forinstance,theartofslicingingredientstotheappropriatethicknessandconsistencyiscrucialforevencookingandflavorabsorption.Instir-frying,ingredientsarequicklycookedathightemperatures,whichpreservestheirnaturalcolorsandnutrientswhileaddingaslightcharanddepthofflavor.Steaming,ontheotherhand,isagentlecookingmethodthatmaintainsthetendernessandjuicinessofingredients,makingitidealfordelicatedisheslikedimsum.Additionally,marinatingmeatsandvegetablesinseasoningsandacidshelpstotenderizethemandinfusethemwithflavor.Forexample,marinatingchickeninsoysauce,ginger,andgarlicbeforestir-fryingenhancesitssavorytasteandtenderness.ThepresentationofChinesedishesisequallyimportant,asitreflectsthechef'sskillandattentiontodetail.Ingredientsareoftenarrangedaestheticallyontheplate,withcontrastingcolorsandtexturestocreatevisualappeal.Forinstance,aplateofKungPaoChickenmightfeaturethebrightredandgreencolorsofbellpeppersandgreenonions,balancedbythegolden-brownchicken.Theuseofgarnisheslikesesameseedsorchoppedgreenonionsaddsbothflavorandvisualinterest.Overall,thecarefulselectionandpreparationofingredients,alongwiththeattentiontopresentation,areessentialtocreatingChinesedishesthatarenotonlydeliciousbutalsovisuallystunning.Thesepracticesensurethateachdishisaharmoniousblendofflavor,texture,andbeauty,reflectingtherichculinaryheritageofChina.本次試卷答案如下一、選擇題1.B解析：茶在唐朝時期已經(jīng)成為中國飲食文化中不可或缺的一部分，是日常生活中的常見飲品，其歷史意義遠超其他選項。2.C解析：北京烤鴨的靈魂在于其獨特的五香料粉，這是賦予烤鴨獨特香味的關(guān)鍵調(diào)料，其他選項雖然也是中國菜中常用的調(diào)料，但并非北京烤鴨的特色。3.B解析：“wokhei”在廣東話中指的是炒菜時的高溫和技術(shù)，這是衡量一道炒菜是否地道的標準，其他選項描述的是其他烹飪方法或食材。4.C解析：竹蒸籠在中國烹飪中主要用于同時蒸米飯和蔬菜，利用蒸汽的均勻加熱，使食物快速成熟，保持營養(yǎng)和原味。5.C解析：“小籠包”在中文中的意思是小型龍包，是一種小巧的蒸餃，以其薄皮大汁而聞名，其他選項的翻譯不準確。6.C解析：燉是指在密封的鍋中用少量水煮食物，這種方法可以使食物的味道更加濃郁，肉質(zhì)更加軟爛，其他選項描述的是其他烹飪方法。7.B解析：海鮮醬是中國烹飪中常用的調(diào)味料，尤其在廣東菜中，用于烹飪各種海鮮菜肴，賦予其獨特的鮮味。8.A解析：粥是一種用米和水煮成的糊狀食物，通常作為早餐或主食，其他選項描述的是其他類型的食物。9.B解析：“陰陽”在中國烹飪中指的是甜和酸的平衡，認為食物的flavors應(yīng)該相互補充，達到和諧統(tǒng)一。10.A解析：筷子是中國人用餐的主要工具，由竹子或木頭制成，用于夾取食物，包括米飯，其他選項描述的是其他餐具。11.A解析：點心是中國傳統(tǒng)的小吃，通常在早茶時享用，種類繁多，包括餃子、包子、糯米紙包雞等，其他選項描述的是其他烹飪方法或食物。12.C解析：宮保雞丁是四川菜的代表菜肴，以其麻辣鮮香而聞名，其他選項描述的是其他地區(qū)的菜肴。13.C解析：麻婆豆腐是一種四川菜，以其麻辣鮮香而聞名，主要原料是豆腐和牛肉末，其他選項描述的是其他菜肴的原料。14.D解析：“蘭炸”是一種特定的炒菜方法，使用特定的香料混合物，賦予菜肴獨特的香味，其他選項描述的是其他烹飪方法。15.D解析：姜在中國烹飪中主要用于增添食物的香氣，可以去除腥味，增強食欲，其他選項描述的是姜的其他用途。16.A解析：牛肉串是一種外酥里嫩的牛肉菜肴，通常在燒烤時制作，其他選項描述的是其他類型的牛肉菜肴。17.B解析：“小籠包”在中文中的意思是小型龍包，是一種小巧的蒸餃，以其薄皮大汁而聞名，其他選項的翻譯不準確。18.A解析：紅色在中國文化中象征著吉祥和繁榮，經(jīng)常用于節(jié)日和慶典，其他選項描述的是紅色的其他象征意義。19.B解析：“魚香”是一種四川菜的代表烹飪方法，使用辣椒、蒜、姜等調(diào)料，賦予菜肴獨特的香味，其他選項描述的是其他烹飪方法。20.D解析：餃子在中國傳統(tǒng)文化中象征著財富和好運，通常在春節(jié)期間食用，其他選項描述的是其他類型的食物。二、填空題21.五香粉解析：五香粉是由多種香料混合而成的調(diào)味料，在中國烹飪中廣泛使用，用于增添菜肴的香氣和風(fēng)味。22.深炸解析：深炸是一種將食物完全浸泡在熱油中，使其外酥里嫩的烹飪方法，常用于制作炸雞、炸魚等。23.宮保雞丁解析：宮保雞丁是一道著名的四川菜，以其麻辣鮮香而聞名，主要原料是雞肉、花生和蔬菜。24.蒸籠解析：蒸籠是用于蒸食物的竹制或木制工具，在中國烹飪中廣泛使用，用于蒸米飯、蔬菜、點心等。25.湯面解析：湯面是一種將面條和湯料一起食用的面食，在中國各地都有不同的做法和風(fēng)味。26.燉解析：燉是指在密封的鍋中用少量水煮食物，這種方法可以使食物的味道更加濃郁，肉質(zhì)更加軟爛。27.海鮮醬解析：海鮮醬是中國烹飪中常用的調(diào)味料，尤其在廣東菜中，用于烹飪各種海鮮菜肴，賦予其獨特的鮮味。28.小籠包解析：“小籠包”在中文中的意思是小型龍包，是一種小巧的蒸餃，以其薄皮大汁而聞名。29.粥解析：粥是一種用米和水煮成的糊狀食物，通常作為早餐或主食，在中國各地都有不同的做法和風(fēng)味。30.五解析：五在中國文化中是一個重要的數(shù)字，象征著五行和五種基本味道，在中國烹飪中有著重要的意義。三、判斷題41.×解析：小籠包是一種蒸餃，而不是墨西哥卷餅，雖然兩者都是包裹著餡料的食物，但制作方法和風(fēng)味完全不同。42.√解析：醬油是中國烹飪中必不可少的調(diào)味料，主要用于增添菜肴的咸味和鮮味。43.√解析：燉是一種將食物慢慢煮熟的烹飪方法，通常使用水、醬油和糖作為調(diào)料，可以使食物更加入味和軟爛。44.√解析：云南菜以其辛辣和豐富的風(fēng)味而聞名，經(jīng)常使用辣椒、花椒和檸檬等調(diào)料。45.×解析：“小籠包”在中文中的意思是小型龍包，是一種小巧的蒸餃，以其薄皮大汁而聞名，而不是龍蛋糕。46.√解析：粥是一種用米和水煮成的糊狀食物，通常作為早餐或主食，在中國各地都有不同的做法和風(fēng)味。47.√解析：炒鍋是中國