2025年調酒師職業技能大賽試卷：調酒師專業英語水平測試試題考試時間：______分鐘總分：______分姓名：______一、選擇題要求：從下列各題的四個選項中，選出最符合題意的一個。1.Thebartenderispreparingacocktailcalled"Margarita."WhichofthefollowingisNOTaningredientinatraditionalMargarita?A.TequilaB.LemonjuiceC.VodkaD.Salt2.Whatistheprimaryfunctionofashakerincocktailmaking?A.TomixingredientsB.TostrainingredientsC.TomuddleingredientsD.Tomeasureingredients3.Inthecontextofcocktailmaking,whatdoestheterm"back"referto?A.TheprocessofaddingicetoadrinkafterithasbeenshakenB.Theprocessofaddingalcoholtoanon-alcoholicdrinkC.TheprocessofaddingasecondlayeroficetoadrinkD.Theprocessofaddingasplashofsodatoacocktail4.Whichofthefollowingisacommongarnishfora"Martini"?A.OliveB.LemontwistC.CherryD.Orangepeel5.Whatisthetermfortheprocessofaddingicetoadrinkbeforeshakingit?A.ChillingB.DilutingC.CoolingD.Stirring6.Ina"Mojito,"thelimejuiceisusuallyaddedtotheglassfirst,followedbywhat?A.SimplesyrupB.ClubsodaC.IceD.Tequila7.Whichofthefollowingisatypeofcocktailthatisservedinahighballglass?A.MartiniB.MargaritaC.DaiquiriD.Manhattan8.Whatistheprimarydifferencebetweena"Collins"anda"Fizz"?A.TheCollinsiscarbonated,whiletheFizzisnot.B.TheFizzhasmoreicethantheCollins.C.TheCollinsisservedinahighballglass,whiletheFizzisservedinalowballglass.D.TheFizzhasasweetertastethantheCollins.9.Whatisthetermfortheprocessofmuddlingingredientsinacocktail?A.ShakingB.StirringC.MuddlingD.Chilling10.Ina"Cosmopolitan,"whichofthefollowingisthemainflavoringagent?A.TriplesecB.VodkaC.LimejuiceD.Tequila二、填空題要求：根據句意，用所給單詞的正確形式填空。1.Thebartenderisskilledin____________avarietyofcocktails.2.Tomakea____________,youneedtoshaketheingredientswithice.3.A____________isatypeofcocktailthatisservedinalowballglass.4.To____________adrink,youaddicetoitbeforeshaking.5.The____________isacommongarnishfora"Margarita."6.Ina____________,thelimejuiceisusuallyaddedfirst.7.A____________isatypeofcocktailthatisservedinahighballglass.8.To____________adrink,youneedtomuddletheingredients.9.The____________istheprimaryflavoringagentina"Cosmopolitan."10.To____________adrink,youaddasplashofsodatoit.四、翻譯題要求：將下列英文句子翻譯成中文。1.TheclassicOldFashionedisatimelesscocktailthatcombineswhiskey,sugar,bitters,andacherrygarnish.2.TheManhattanisacocktailthatdatesbacktothe1870sandismadewithryewhiskey,sweetvermouth,andacherryorolivegarnish.3.Forarefreshingtwistonamojito,consideraddingasplashoflimejuiceandamintsprigtoaglassofclubsoda.4.ADaiquiriisatropicalcocktailmadewithrum,limejuice,andsimplesyrup,typicallyservedinasmallglass.5.ThePinaColadaisacreamy,coconut-baseddrinkthatoriginatedinPuertoRico,featuringrum,coconutcream,andpineapplejuice.五、簡答題要求：簡要回答下列問題。1.Whatisthedifferencebetweenashakerandastirrerincocktailmaking?2.Explainthepurposeofbittersinacocktail.3.Howdoyouproperlymeasureingredientsforacocktail?4.Whatisa"sour"cocktail,andgiveanexample.5.Describetheprocessofmakinga"French75."六、論述題要求：根據以下要求進行論述。1.Discusstheimportanceofusingfreshingredientsincocktailmaking.2.Analyzetheroleofpresentationandgarnishingintheenjoymentofacocktail.3.Explainhowtemperatureaffectsthetasteandtextureofacocktail.4.Discusstheevolutionofcocktailrecipesovertimeandhowthishasinfluencedmoderncocktailculture.5.ProvideabriefhistoryoftheMartinianditspopularitythroughouttheyears.本次試卷答案如下：一、選擇題1.C.Vodka解析：Margarita的傳統配料包括龍舌蘭、檸檬汁和鹽，伏特加不是Margarita的常規配料。2.A.Tomixingredients解析：搖酒器的主要功能是將雞尾酒配料混合均勻。3.A.Theprocessofaddingicetoadrinkafterithasbeenshaken解析：“back”在雞尾酒制作中指的是在搖勻酒后加入冰塊的過程。4.A.Olive解析：Martini常見的裝飾是橄欖。5.A.Chilling解析：在搖勻前向飲料中加入冰塊的過程稱為“chilling”。6.B.Clubsoda解析：在Mojito中，通常先加入青檸汁，然后加入蘇打水。7.C.Daiquiri解析：Daiquiri是一種通常在Highball杯中服用的雞尾酒。8.D.TheFizzhasasweetertastethantheCollins解析：Fizz比Collins味道更甜。9.C.Muddling解析：在雞尾酒制作中，“muddling”是指搗碎配料的過程。10.B.Triplesec解析：在Cosmopolitan中，橙味力嬌酒是主要的調味劑。二、填空題1.preparing解析：調酒師需要準備各種雞尾酒。2.shake解析：制作雞尾酒時，需要搖勻配料。3.lowball解析：低球杯（lowballglass）是用于盛放某些雞尾酒的玻璃杯。4.chill解析：在搖勻前向飲料中加入冰塊以冷卻。5.olive解析：橄欖是Margarita的常見裝飾。6.limejuice解析：在Mojito中，通常先加入青檸汁。7.highball解析：高球杯（highballglass）是用于盛放某些雞尾酒的玻璃杯。8.muddle解析：制作雞尾酒時，需要搗碎配料。9.triplesec解析：橙味力嬌酒是Cosmopolitan中的主要調味劑。10.topoff解析：向飲料中加蘇打水或其他配料以補充至適當水平。四、翻譯題1.經典的老式雞尾酒是一種永恒的雞尾酒，它結合了威士忌、糖、苦味酒和櫻桃裝飾。2.曼哈頓雞尾酒是一種起源于19世紀70年代的雞尾酒，由威士忌、甜味紅味美思酒和櫻桃或橄欖裝飾組成。3.為了給Mojito帶來清爽的變奏，可以考慮在蘇打水中加入一滴青檸汁和一根薄荷葉。4.Daiquiri是一種由朗姆酒、青檸汁和糖漿制成的熱帶雞尾酒，通常在小杯中享用。5.PinaColada是一種源于波多黎各的奶油狀椰子雞尾酒，由朗姆酒、椰子奶油和菠蘿汁制成。五、簡答題1.搖酒器和攪拌器的區別在于它們的使用目的。搖酒器用于混合雞尾酒配料，而攪拌器用于攪拌酒和蘇打水等非酒精成分。2.苦味酒在雞尾酒中的作用是增加風味復雜性，提供苦味和香料味，并有助于平衡雞尾酒的甜味。3.正確測量雞尾酒配料的方法是使用量杯或量勺，以確保每個成分的精確比例。4.“酸”雞尾酒是一種以酸味為主要特征的雞尾酒，例如莫吉托（Mojito）和側車（Sidecar）。5.制作法國75（French75）的過程包括將金酒、蘇打水和檸檬汁