2025年中式烹調師（初級）中式烹飪專業英語理論考核試卷考試時間：______分鐘總分：______分姓名：______一、單項選擇題要求：從下列各題的四個選項中，選擇一個最符合題意的答案。1.TheChinesecuisineisknownforitsvarietyofflavors,whichincludeA.sweet,sour,salty,bitter,andspicyB.spicy,sweet,salty,bitter,andumamiC.sweet,spicy,salty,bitter,andsourD.spicy,sour,salty,bitter,andsweet2.InChinesecooking,whatisthetermusedtodescribetheprocessofaddingflavortofoodbyusingamixtureofsoysauce,sugar,andspices?A.Stir-fryingB.BraisingC.MarinatingD.Boiling3.WhichofthefollowingisnotatraditionalChinesecookingtechnique?A.SteamingB.RoastingC.GrillingD.Fermenting4.WhatisthemainingredientinaChinesesaucecalled"ChiliOil"?A.SesameoilB.SoysauceC.GarlicD.Chilipeppers5.TheChineseculinaryterm"Xiaolongbao"referstoA.atypeofdumplingB.atypeofnoodleC.atypeofricedishD.atypeofsoup6.WhichofthefollowingisacommoningredientinChinesesoupsandstews?A.TofuB.CornC.PotatoesD.Rice7.InChinesecuisine,whatisthetermusedtodescribetheprocessofcuttingfoodintosmallpieces?A.SlicingB.DicingC.ChoppingD.Cutting8.TheChinesedish"MapoTofu"isnamedafterA.afamouschefB.atypeoftofuC.acityinChinaD.atypeofsauce9.Whatisthetermusedtodescribetheprocessofaddingasmallamountofwatertoadishtopreventitfromstickingtothepan?A.StirringB.TossingC.PouringD.Sprinkling10.WhichofthefollowingisacommontypeofChinesebread?A.ManapuaB.MantouC.BaoziD.Pita二、多項選擇題要求：從下列各題的四個選項中，選擇所有符合題意的答案。1.ThefiveflavorsinChinesecuisineareA.sweetB.sourC.saltyD.bitterE.umami2.ThefollowingaretraditionalChinesecookingtechniques:A.SteamingB.Stir-fryingC.BoilingD.RoastingE.Baking3.ThefollowingarecommoningredientsinChinesecuisine:A.TofuB.GarlicC.GingerD.ScallionsE.Rice4.ThefollowingaretypesofChinesedishes:A.DimsumB.HotpotC.SushiD.PekingduckE.Ramen5.ThefollowingaretraditionalChinesecookingutensils:A.WokB.SteamerC.PotD.SkilletE.Blender四、填空題要求：根據題意，在橫線上填入適當的單詞或短語。1.TheChinesecuisineisknownforitsvarietyof__________flavors,whichincludesweet,sour,salty,bitter,andspicy.2.TomakeaChinesesaucecalled"ChiliOil,"youwillneedtomixsoysauce,sugar,and__________peppers.3."Xiaolongbao"isatypeof__________,whichisatraditionalChinesedish.4.InChinesecooking,theprocessofaddingflavortofoodbyusingamixtureofsoysauce,sugar,andspicesiscalled__________.5.TheChinesedish"MapoTofu"isnamedafteracityin__________.6.AcommoningredientinChinesesoupsandstewsis__________.7.InChinesecuisine,theprocessofcuttingfoodintosmallpiecesiscalled__________.8.TheChinesedish"MapoTofu"isnamedafteracityin__________.9.Topreventadishfromstickingtothepan,youcanaddasmallamountof__________tothepan.10.AcommontypeofChinesebreadis__________.五、判斷題要求：判斷下列各題的正誤，正確的寫“T”，錯誤的寫“F”。1.TheChinesecuisineisknownforitsvarietyofflavors,includingsweet,sour,salty,bitter,andspicy.()2.Stir-fryingisatraditionalChinesecookingtechniquethatinvolvescookingfoodquicklyinahotpan.()3.TofuisacommoningredientinChinesecuisine,anditisoftenusedinsoupsandstews.()4.TheChinesedish"Xiaolongbao"isatypeofnoodle.()5.InChinesecooking,theprocessofaddingflavortofoodbyusingamixtureofsoysauce,sugar,andspicesiscalledboiling.()6.TheChinesedish"MapoTofu"isnamedafterafamouschef.()7.AcommoningredientinChinesesoupsandstewsiscorn.()8.InChinesecuisine,theprocessofcuttingfoodintosmallpiecesiscalledslicing.()9.TheChinesedish"MapoTofu"isnamedafteracityinChina.()10.AcommontypeofChinesebreadispita.()六、簡答題要求：根據題意，簡要回答問題。1.ListthefiveflavorsinChinesecuisine.2.Explainthedifferencebetweenstir-fryingandboilinginChinesecooking.3.Describetheprocessofmaking"ChiliOil"inChinesecuisine.4.WhatisthesignificanceofthecityofChongqingintheChinesedish"MapoTofu"?5.HowistofuusedinChinesecuisine?Provideexamplesofdishesthatincludetofu.本次試卷答案如下：一、單項選擇題1.A.sweet,sour,salty,bitter,andspicy解析：中式烹飪中的五味指的是甜、酸、咸、苦和辣，這是中式烹飪中常見的味道組合。2.C.Marinating解析：腌制是將食物與調味料混合，使其入味的過程，常用于中式烹飪中。3.E.Fermenting解析：發酵是一種通過微生物作用改變食物性質的過程，如豆腐的制作，而煎炒、燉煮和烤制都是烹飪方法。4.D.Chilipeppers解析：辣椒油的主要成分是辣椒，它為菜肴增添了獨特的辣味。5.A.atypeofdumpling解析：小籠包是一種蒸制的小籠包，是中國著名的點心之一。6.A.Tofu解析：豆腐是中式烹飪中常用的食材，尤其在湯和燉菜中。7.B.Dicing解析：切丁是將食物切成小丁狀，這是中式烹飪中常見的切割方式。8.C.acityinChina解析：“麻婆豆腐”是以四川成都的麻婆豆腐為名的，成都是一座中國城市。9.C.Pouring解析：為了防止食物粘鍋，可以在鍋中加入少量水，然后倒入食物進行烹飪。10.B.Mantou解析：饅頭是一種中國傳統面包，通常在早餐或作為主食食用。二、多項選擇題1.A.sweetB.sourC.saltyD.bitterE.umami解析：中式烹飪的五味包括甜、酸、咸、苦和鮮（umami）。2.A.SteamingB.Stir-fryingC.BoilingD.RoastingE.Baking解析：這些都是中式烹飪中常用的技術，包括蒸、炒、煮、烤和烘焙。3.A.TofuB.GarlicC.GingerD.ScallionsE.Rice解析：豆腐、大蒜、姜、蔥和米都是中式烹飪中常見的食材。4.A.DimsumB.HotpotC.SushiD.PekingduckE.Ramen解析：小籠包、火鍋、壽司、北京烤鴨和拉面都是中式烹飪中的著名菜肴。5.A.WokB.SteamerC.PotD.SkilletE.Blender解析：炒鍋、蒸籠、鍋、平底鍋和攪拌機都是中式烹飪中常用的烹飪器具。四、填空題1.TheChinesecuisineisknownforitsvarietyof__________flavors,whichincludesweet,sour,salty,bitter,andspicy.答案：flavors2.TomakeaChinesesaucecalled"ChiliOil,"youwillneedtomixsoysauce,sugar,and__________peppers.答案：Chili3."Xiaolongbao"isatypeof__________,whichisatraditionalChinesedish.答案：dumpling4.InChinesecooking,theprocessofaddingflavortofoodbyusingamixtureofsoysauce,sugar,andspicesiscalled__________.答案：Marinating5.TheChinesedish"MapoTofu"isnamedafteracityin__________.答案：China6.AcommoningredientinChinesesoupsandstewsis__________.答案：Tofu7.InChinesecuisine,theprocessofcuttingfoodintosmallpiecesiscalled__________.答案：Dicing8.TheChinesedish"MapoTofu"isnamedafteracityin__________.答案：China9.Topreventadishfromstickingtothepan,youcanaddasmallamountof__________tothepan.答案：water10.AcommontypeofChinesebreadis__________.答案：Mantou五、判斷題1.T2.T3.T4.F5.F6.F7.F8.T9.T10.F六、簡答題1.ListthefiveflavorsinChinesecuisine.答案：Sweet,Sour,Salty,Bitter,andUmami2.Explainthedifferencebetweenstir-fryingandboilinginChinesecooking.答案：Stir-fryinginvolvescookingfoodquicklyinahotpanwithasmallamountofoil,whileboilingisamethodofcookingfoodinaliquid,usuallywater,atarollingboil.3.Describethe