2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語翻譯技巧考試時(shí)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(gè)選項(xiàng)中，只有一項(xiàng)是符合題目要求的，請將正確選項(xiàng)的字母填在題后的括號內(nèi)。）1.Theterm"umami"ismostcloselyassociatedwithwhichflavor?A)SweetnessB)SournessC)SaltnessD)Bitterness2.Whatisthecorrecttranslationfor"涼拌黃瓜"inEnglish?A)Cold-dressedcucumbersaladB)CucumbersaladwithdressingC)CucumbercolddishD)Freshcucumbersalad3.Inculinaryterms,whatdoestheword"aldente"mean?A)VerywelldoneB)SoftandtenderC)FirmtothebiteD)Mushyandovercooked4.Whichofthefollowingisacommoningredientusedtomakea"garnish"?A)HerbsB)CheeseC)MeatD)Noodles5.Theculinarytechniqueof"sautéing"isbestdescribedas:A)SlowcookinginacoveredpotB)CookingfoodquicklyoverhighheatinasmallamountoffatC)BoilingfoodinwaterD)Bakingfoodinanoven6.WhatistheEnglishtranslationfor"紅燒肉"?A)BraisedporkbellyB)BoiledporkribsC)GrilledporkshoulderD)Roastedporkloin7.Theterm"miseenplace"refersto:A)ThefinalpresentationofadishB)TheprocessofpreparingandorganizingingredientsbeforecookingC)TheactoftastingandadjustingtheseasoningD)Themethodofcookingwithwine8.Whichspiceiscommonlyusedtogiveadishasmokyflavor?A)CuminB)PaprikaC)CinnamonD)Turmeric9.Thephrase"alamode"inculinarytermsmeans:A)CookedwithaspecialsauceB)ServedwithicecreamC)PreparedinatraditionalmannerD)Garnishedwithfruit10.Whatisthecorrecttranslationfor"清蒸魚"inEnglish?A)SteamedfishwithsauceB)BoiledfishwithvegetablesC)BakedfishwithherbsD)Steamedfishwithgingerandscallions11.Theculinaryterm"confit"refersto:A)SlowcookinginfatB)QuickfryingathighheatC)BoilinginwaterD)Roastinginanoven12.Whichofthefollowingisakeyingredientinavinaigrette?A)MustardB)HoneyC)YogurtD)Oliveoil13.Theprocessof"braising"involves:A)CookingfoodquicklyoverhighheatB)SlowcookinginacoveredpotwithliquidC)BoilingfoodinwaterD)Bakingfoodinanoven14.WhatistheEnglishtranslationfor"宮保雞丁"?A)KungPaochickenB)ChickenwithpeanutsC)Spicychickenstir-fryD)Chickeninawok15.Theterm"quailty"inculinarytermsisbestdescribedas:A)ThelevelofskillandexpertiseB)ThefreshnessandflavorofingredientsC)ThepresentationofadishD)Themethodofcooking16.Whichofthefollowingisacommonmethodfortenderizingmeat?A)MarinatingB)BriningC)SautéingD)Roasting17.Thephrase"alacarte"inculinarytermsmeans:A)AsetmenuwithnosubstitutionsB)AmenuwithavarietyofchoicesC)AtablesettingwithfinechinaD)Amealservedwithawinepairing18.Whatisthecorrecttranslationfor"糖醋排骨"inEnglish?A)SweetandsourribsB)SpicyandsourribsC)HoneymustardribsD)Barbecueribs19.Theculinarytechniqueof"poaching"isbestdescribedas:A)CookingfoodquicklyoverhighheatB)SlowcookinginaliquidjustbelowboilingC)BoilingfoodinwaterD)Bakingfoodinanoven20.Whichofthefollowingisacommoningredientusedtomakea"soufflé"?A)EggsB)MilkC)FlourD)Butter二、填空題（本大題共10小題，每小題2分，共20分。請將答案填寫在橫線上。）1.TheFrenchphrase"_________"means"everythinginitsplace."2.Theflavorenhancerknownas"_________"isderivedfromseaweed.3.Theprocessofcookingfoodquicklyoverhighheatinasmallamountoffatiscalled"__________."4.Adishservedwithasideoficecreamisoftendescribedas"__________."5.Thespiceknownforitssmokyflavoriscalled"__________."6.Thetechniqueofslowcookinginacoveredpotwithliquidiscalled"__________."7.Thetermforadishgarnishedwithfruitis"__________."8.Theprocessoftenderizingmeatbymarinatingitinanacidicsolutioniscalled"__________."9.Thephrase"__________"meansasetmenuwithnosubstitutions.10.Thespiceusedtogiveadishawarm,sweetflavoriscalled"__________."三、判斷題（本大題共10小題，每小題1分，共10分。請判斷下列說法的正誤，正確的填“√”，錯(cuò)誤的填“×”。）1.Theterm"umami"isderivedfromJapaneseandreferstothefifthbasictaste.(√)2.Theculinarytechniqueof"sautéing"isbestdescribedascookingfoodquicklyoverhighheatinasmallamountoffat.(√)3.Thephrase"alacarte"meansamenuwithavarietyofchoices.(√)4.Theprocessof"braising"involvesslowcookinginacoveredpotwithliquid.(√)5.Thespiceknownforitssmokyflavoriscalledcumin.(×)6.Theterm"confit"referstoslowcookinginfat.(√)7.Theprocessof"poaching"involvescookingfoodquicklyoverhighheat.(×)8.Thephrase"alamode"meansservedwithicecream.(√)9.Theterm"quailty"inculinarytermsisbestdescribedasthelevelofskillandexpertise.(×)10.Theculinarytechniqueof"miseenplace"referstothefinalpresentationofadish.(×)三、名詞解釋（本大題共5小題，每小題4分，共20分。請為下列名詞進(jìn)行解釋。）1.Brunch答：Brunchisamealthatcombinesbreakfastandlunch,typicallyeateninthelatemorningorearlyafternoon.It'sapopularsocialactivity,especiallyonweekends,andoftenfeaturesamixofbreakfastitemslikeeggs,pastries,andcoffee,aswellaslunchitemslikesandwichesandsalads.2.Gourmet答：Gourmetreferstoapersonwitharefinedpalatewhohasadiscerningappreciationforhigh-quality,luxuriousfoodanddrink.Itcanalsodescribefoodthatispreparedwithgreatskillandservedinanelegantmanner,ofteninfinediningestablishments.3.Quinoa答：Quinoaisagluten-freepseudocerealthatoriginatedintheAndesregionofSouthAmerica.It'sknownforitsnutritionalvalue,containinghighlevelsofprotein,fiber,andvariousvitaminsandminerals.Quinoahasaunique,slightlynuttyflavorandafluffytexturewhencooked.4.Sashimi答：SashimiisaJapaneseculinaryartthatinvolvesservingthinlyslicedrawfishorseafood,typicallywithoutanycooking.It'softenenjoyedwithsoysauce,wasabi,andpickledginger.Sashimirequiresthehighestleveloffreshnessandskilltoprepare,asthequalityoftheingredientsisparamount.5.Foiegras答：Foiegrasisaluxuryfoodproductmadefromtheliverofaduckorgoosethathasbeenforce-fedtomakeitfattierandricherinflavor.It'sadelicacyinmanypartsoftheworld,oftenservedasaspreadontoastoraspartofagourmetmeal.Theproductionoffoiegrasiscontroversialduetoethicalconcernsabouttheforce-feedingprocess.四、簡答題（本大題共5小題，每小題6分，共30分。請簡要回答下列問題。）1.Whatarethefivebasictastes?答：Thefivebasictastesaresweet,sour,salty,bitter,andumami.Sweetnessistypicallyassociatedwithnaturalsugars,sournesswithacids,saltinesswithsodium,bitternesswithvariouscompounds,andumamiwithsavoryflavorsoftenfoundinmeats,cheeses,andseaweed.2.Howdoesbraisingdifferfromstewing?答：Braisingandstewingaresimilarcookingmethodsthatinvolveslowcookinginliquid,buttheydifferintheinitialcookingtechnique.Braisinginvolvessearingthefoodfirstathighheattodevelopflavorandthenslowcookingitinacoveredpotwithliquid.Stewing,ontheotherhand,involvescookingthefooddirectlyinliquidfromthebeginningwithoutsearing.Braisingisoftenusedfortoughercutsofmeat,whilestewingisgreatformoredelicateingredients.3.Whatisthepurposeofusingfreshherbsincooking?答：Freshherbsareusedincookingtoaddflavor,aroma,andcolortodishes.Theycanenhancethenaturalflavorsoftheingredients,provideafreshandvibranttaste,andmakethedishmorevisuallyappealing.Freshherbsareoftenusedasgarnishes,insalads,sauces,andasseasoningsinvariousrecipes.Theycanalsohelptobalancetheflavorsinadish,makingitmoreharmoniousandenjoyable.4.Describethedifferencebetweenavinaigretteandamayonnaise.答：Avinaigretteisasaladdressingmadefromamixtureofoilandvinegar,oftenwiththeadditionofherbs,spices,andotherflavorings.It'stypicallythinandlight,withatangyandrefreshingtaste.Amayonnaise,ontheotherhand,isacreamyandthickdressingmadefromeggs,oil,andvinegarorlemonjuice.It'softenusedasasandwichspreadorabaseformorecomplexdressings.Mayonnaisehasarichandsmoothtexture,whilevinaigretteismoreliquidandvibrant.5.Whyisitimportanttoproperlystorefoodinarestaurantkitchen?答：Properlystoringfoodinarestaurantkitcheniscrucialformaintainingfoodsafety,quality,andpreventingwaste.Ithelpstopreservethefreshnessandextendtheshelflifeofingredients,ensuringthatthefoodservedtocustomersisofthehighestquality.Properstoragealsopreventscross-contaminationbetweenrawandcookedfoods,reducingtheriskoffoodborneillnesses.Additionally,ithelpstooptimizeinventorymanagement,minimizewaste,andmaintaincostefficiency.五、論述題（本大題共1小題，共10分。請就下列問題進(jìn)行論述。）Discusstheimportanceofculinaryterminologyinprofessionalcookingandhowitcontributestoeffectivecommunicationinakitchen.答：Culinaryterminologyplaysavitalroleinprofessionalcookingasitprovidesastandardizedlanguagethatallowschefsandkitchenstafftocommunicateeffectivelyandefficiently.Itensuresthateveryoneinthekitchenunderstandsthetechniques,ingredients,anddishesbeingprepared,reducingtheriskoferrorsandmisunderstandings.Properuseofculinarytermsalsoreflectsthelevelofprofessionalismandskillofthekitchenteam,enhancingtheoverallqualityofthefoodandservice.Culinaryterminologycontributestoeffectivecommunicationinseveralways.Firstly,itprovidesacommongroundforallkitchenstaff,regardlessoftheirbackgroundorexperience.Termslike"sauté,""braise,"and"simmer"havespecificmeaningsthatareuniversallyunderstood,allowingchefstogiveclearinstructionsandkitchenstafftofollowthemaccurately.Thisisespeciallyimportantinhigh-pressurekitchenenvironmentswherequickandprecisecommunicationisessential.Secondly,culinaryterminologyhelpstostandardizerecipesandprocedures.Whenrecipesarewritteninclearandpreciseterms,itensuresthatthedishispreparedconsistentlyeverytime.Thisiscrucialformaintainingthequalityandreputationoftherestaurant.Forexample,specifyingthetypeoffattouse,thetemperatureatwhichtocook,andtheexacttimetocookfor,allcontributetothesuccessofthedish.Additionally,culinaryterminologyfacilitateseffectivecommunicationwithsuppliersandotherstakeholders.Whenorderingingredientsordiscussingrecipeswithsuppliers,usingaccurateandindustry-standardtermsensuresthatbothpartiesareonthesamepage.Thishelpstoavoidmisunderstandingsandensuresthattheingredientsreceivedmeettherequiredstandards.Inconclusion,culinaryterminologyisanindispensabletoolinprofessionalcooking.Itenhancescommunication,ensuresconsistency,andmaintainsthequalityofthefoodandservice.Byusingpreciseandstandardizedterms,chefsandkitchenstaffcanworktogetherseamlessly,creatingexceptionaldiningexperiencesforcustomers.本次試卷答案如下一、選擇題答案及解析1.D解析：Umamiisthefifthbasictaste,oftendescribedassavoryormeaty,andismostcloselyassociatedwithglutamate,whichisfoundinmanyprotein-richfoodslikemeat,cheese,andseaweed.2.A解析："涼拌黃瓜"translatesto"cold-dressedcucumbersalad,"whichdescribesadishofcucumberslicesservedcoldwithadressing.3.C解析：Aldentereferstothetextureofcookedpastaorrice,whichshouldbefirmtothebite,notmushyorovercooked.4.A解析：Agarnishistypicallyasmalldecorationaddedtoadishjustbeforeserving,suchasherbs,edibleflowers,orcitruszest,toenhanceitsappearance.5.B解析：Sautéinginvolvescookingfoodquicklyoverhighheatinasmallamountoffat,oftenusingapan,tobrownthefoodanddevelopflavor.6.A解析："紅燒肉"translatesto"braisedporkbelly,"whichdescribesporkbellythatisfirstsearedandthenslow-cookedinamixtureofsoysauce,sugar,andotherseasonings.7.B解析：MiseenplaceisaFrenchtermmeaning"everythinginitsplace,"referringtothepreparationandorganizationofingredientsbeforecooking.8.B解析：Paprikaisaspicethatisoftenusedtogivedishesasmokyflavor,especiallysweetpaprika,whichismadefromdriedbellpeppers.9.B解析："Alamode"meansservedwithicecream,oftenreferringtodessertslikepieorcake.10.D解析："清蒸魚"translatesto"steamedfishwithgingerandscallions,"acommonChinesedishthathighlightsthefreshnessofthefish.11.A解析：Confitreferstotheprocessofslow-cookingfoodinitsownfatoroil,oftentopreserveitordevelopflavor.12.D解析：Avinaigretteisasaladdressingmadeprimarilyfromoliveoilandvinegar,oftenwithaddedherbsandspices.13.B解析：Braisinginvolvesslowcookingfoodinacoveredpotwithasmallamountofliquid,typicallyatalowtemperature.14.A解析："宮保雞丁"translatesto"KungPaochicken,"aspicyandsavorystir-frieddishwithchicken,peanuts,andvegetables.15.B解析："Quality"inculinarytermsreferstothefreshness,flavor,andoverallqualityoftheingredientsusedinadish.16.A解析：Marinatingisamethodoftenderizingmeatbysoakingitinamixtureofacids,oils,andspices.17.A解析："Alacarte"meansamenuwithavarietyofchoices,allowingcustomerstoorderindividualdishesinsteadofafixedmenu.18.A解析："糖醋排骨"translatesto"sweetandsourribs,"apopularChinesedishcookedinatangyandsweetsauce.19.B解析：Poachinginvolvescookingfoodgentlyinaliquidthatisjustbelowboiling,oftenusedforeggs,fish,andfruits.20.A解析：Asouffléisalight,airydishmadewitheggs,milk,andflour,oftentoppedwithcheeseorotheringredientsandbakeduntilpuffed.二、填空題答案及解析1.Miseenplace解析：MiseenplaceistheFrenchphrasemeaning"everythinginitsplace,"referringtothepreparationandorganizationofingredientsbeforecooking.2.Kombu解析：KombuisatypeofseaweedusedinJapanesecuisinethatisrichinumamiandisoftenusedtomakedashi,aflavorfulstock.3.Sautéing解析：Sautéingistheprocessofcookingfoodquicklyoverhighheatinasmallamountoffat,oftenusingapan.4.Alamode解析："Alamode"meansservedwithicecream,oftenreferringtodessertslikepieorcake.5.Paprika解析：Paprikaisaspicemadefromdriedpeppersthatisknownforitssmokyflavor,oftenusedindisheslikegoulashandchickenpaprikash.6.Braising解析：Braisingisthetechniqueofslowcookingfoodinacoveredpotwithasmallamountofliquid,typicallyatalowtemperature.7.Alamode解析："Alamode"meansservedwithfruit,oftenasadessertgarnish.8.Marinating解析：Marinatingistheprocessoftenderizingmeatbysoakingitinamixtureofacids,oils,andspices.9.Alacarte解析："Alacarte"meansamenuwithavarietyofchoices,allowingcustomerstoorderindividualdishesinsteadofafixedmenu.10.Cinnamon解析：Cinnamonisaspicethatprovidesawarm,sweetflavorandiscommonlyusedinbakedgoods,desserts,andsavorydishes.三、判斷題答案及解析1.√解析：Umamiisindeedthefifthbasictaste,derivedfromtheJapaneseword"umami,"andisassociatedwithsavoryflavorsfoundinfoodslikemeat,cheese,andseaweed.2.√解析：Sautéinginvolvescookingfoodquicklyoverhighheatinasmallamountoffat,whichisthecorrectdescription.3.√解析："Alacarte"meansamenuwithavarietyofchoices,allowingcustomerstoorderindividualdishesinsteadofafixedmenu.4.√解析：Braisinginvolvesslowcookinginacoveredpotwithliquid,whichisthecorrectdescription.5.×解析：Paprikaisknownforitssmokyflavor,notcumin.Cuminhasawarm,earthyflavorandisoftenusedinMexicanandIndiancuisine.6.√解析：Confitreferstotheprocessofslow-cookingfoodinitsownfatoroil,oftentopreserveitordevelopflavor.7.×解析：Poachinginvolvescookingfoodgentlyinaliquidthatisjustbelowboiling,notcookingitquicklyoverhighheat.8.√解析："Alamode"meansservedwithicecream,oftenreferringtodessertslikepieorcake.9.×解析："Quality"inculinarytermsreferstothefreshness,flavor,andoverallqualityoftheingredientsusedinadish,notthelevelofskillandexpertise.10.×解析：Miseenplacereferstothepreparationandorganizationofingredientsbeforecooking,notthefinalpresentationofadish.四、簡答題答案及解析1.Thefivebasictastesaresweet,sour,salty,bitter,andumami.解析：Thefivebasictastesareuniversallyrecognizedandarethefundamentalflavorsthatourtastebudscandetect.Sweetnessisassociatedwithnaturalsugars,sournesswithacids,saltinesswithsodium,bitternesswithvariouscompounds,andumamiwithsavoryflavorsoftenfoundinmeats,cheeses,andseaweed.2.Braisinginvolvessearingthefoodfirstathighheattodevelopflavorandthenslowcookingitinacoveredpotwithliquid.Stewing,ontheotherhand,involvescookingthefooddirectlyinliquidfromthebeginningwithoutsearing.解析：Braisingandstewingaresimilarcookingmethodsthatinvolveslowcookinginliquid,buttheydifferintheinitialcookingtechnique.Braisinginvolvessearingthefoodfirstathighheattodevelopflavorandthenslowcookingitinacoveredpotwithliquid.Stewing,ontheotherhand,involvescookingthefooddirectlyinliquidfromthebeginningwithoutsearing.Braisingisoftenusedfortoughercutsofmeat,whilestewingisgreatformoredelicateingredients.3.Freshherbsareusedincookingtoaddflavor,aroma,andcolortodishes.Theycanenhancethenaturalflavorsoftheingredients,provideafreshandvibranttaste,andmakethedishmorevisuallyappealing.解析：Freshherbsareessentialincookingastheyaddflavor,aroma,andcolortodishes.Theycanenhancethenaturalflavorsoftheingredients,provideafreshandvibranttaste,andmakethedishmorevisuallyappealing.Freshherbsareoftenusedasgarnishes,insalads,sauces,andasseasoningsinvariousrecipes.Theycanalsohelptobalancetheflavorsinadish,makingitmoreharmoniousandenjoyable.4.Avinaigretteisasaladdressingmadefromamixtureofoilandvinegar,oftenwiththeadditionofherbs,spices,andotherflavorings.Amayonnaise,ontheotherhand,isacreamyandthickdressingmadefromeggs,oil,andvinegarorlemonjuice.解析：Avinaigretteandamayonnaisearebothtypesofsaladdressings,buttheyhavedifferentcompositionsandtextures.Avinaigretteistypicallythinandlight,madefromamixtureofoilandvinegar,oftenwithaddedherbs,spices,andotherflavorings.It'stangyandrefreshing.Amayonnaise,ontheotherhand,iscreamyandthick,madefromeggs,oil,andvinegarorlemonjuice.It'srichandsmooth,oftenusedasasandwichspreadorabaseformorecomplexdressings.5.Properlystoringfoodinarestaurantkitcheniscrucialformaintainingfoodsafety,quality,andpreventingwaste.Ithelpstopreservethefreshnessandextendtheshelflifeofingredients,ensuringthatthefoodservedtocustomersisofthehighestquality.Properstoragealsopreventscross-contaminationbetweenrawandcookedfoods,reducingtheriskoffoodborneillnesses.Additionally,ithelpstooptimizeinventorymanagement,minimizewaste,andmaintaincostefficiency.解析：Properfoodstorageisessentialinarestaurantkitchenforseveralreasons.Ithelpstomaintainfoodsafetybypreventingthegrowthofbacteriaandothermicroorganisms.Italsopreservesthequalityandfreshnessofingredients,ensuringthatthefoodservedtocustomersisofthehighestquality.Properstoragepreventscross-contaminationbetweenrawandcookedfoods,reducingtheriskoffoodborneillnesses.Additionally,ithelpstooptimizeinventorymanagement,minimizewaste,andmaintaincostefficiency.五、論述題答案及解析Discu