2025年中式烹調師（高級）理論考核試卷：烹飪專業英語翻譯案例考試時間：______分鐘總分：______分姓名：______一、中式烹調師（高級）專業英語詞匯翻譯要求：將下列中式烹調師（高級）專業英語詞匯翻譯成中文。1.sauté2.wok3.chopsticks4.steamed5.stir-fry6.seasoning7.marinade8.braise9.sauce10.garnish二、中式烹調師（高級）專業英語句子翻譯要求：將下列中式烹調師（高級）專業英語句子翻譯成中文。1."Toachieveaperfectsear,themeatshouldbeplacedinahotpanwithasmallamountofoil."2."Whenmakingastir-fry,it'simportanttocutthevegetablesintosimilarsizesforevencooking."3."Thekeytoasuccessfulsauceistoallowtheflavorstomeldtogetherbycookingatalowtemperature."4."Beforecooking,marinatethemeatforseveralhourstoenhanceitsflavor."5."Topreventfoodfromstickingtothewok,useanon-stickpanoraddasmallamountofoil."6."Inordertocreateafluffyandlighttexture,steamthevegetablesforashortperiodoftime."7."Awell-seasoneddishwillhaveabalancedblendofsalt,sugar,andotherspices."8."Tokeepthefoodwarmandmoist,coverthedishwithalidwhilecooking."9."Garnishingthedishwithfreshherbsorvegetablescanenhanceitsvisualappeal."10."In中式烹調中，火候的控制至關重要，以保持食物的口感和營養成分。"四、中式烹調師（高級）專業英語段落翻譯要求：將下列中式烹調師（高級）專業英語段落翻譯成中文。"InChinesecuisine,theartofcookingisnotonlyaboutcreatingdeliciousdishesbutalsoaboutpreservingthenaturalflavorsandnutrientsoftheingredients.Thisisachievedthroughvariouscookingtechniquessuchasstir-frying,steaming,andbraising.Eachtechniquehasitsownuniquemethodandpurpose,whichisessentialforaskilledcheftomaster.Forexample,stir-fryingrequireshighheatandquickcookingtoretainthecrispnessandcolorofthevegetables,whilesteamingisusedtopreservethenaturalmoistureandnutrientsofthefood.UnderstandingthesetechniquesandhowtoapplythemiscrucialforanyaspiringChinesechef."五、中式烹調師（高級）專業英語問答要求：根據所學知識回答以下問題。1.Whatisthemainpurposeofmarinatingmeatbeforecooking?2.Howdoesthetemperatureofthewokaffectthecookingprocessinstir-frying?3.Whatarethekeyfactorstoconsiderwhenseasoningadish?4.Explainthedifferencebetweensautéingandstir-frying.5.Whyisitimportanttoletasaucesimmerforacertainperiodoftime?6.Howcanyoupreventvegetablesfrombecomingovercookedwhensteaming?7.WhataresomecommongarnishesusedinChinesecuisine?8.Howcanyouachieveaperfectsearonmeat?9.Whatistheroleofoilincooking,especiallyinstir-frying?10.Howdoestheuseofdifferenttypesofknivesaffectthecookingprocess?"六、中式烹調師（高級）專業英語案例分析要求：閱讀以下案例，并根據所學知識回答問題。Case:AchefispreparingatraditionalChinesedish,"MapoTofu."Thedishrequirestofu,mincedpork,chilibeanpaste,andvariousspices.Thechefhasalreadypreparedthetofuandmincedpork,butisnowatthestageofaddingthechilibeanpastetothewok.Questions:1.Whatshouldthechefdotopreventthechilibeanpastefromburning?2.Howshouldthechefcontroltheheatwhilestir-fryingthemincedporkandtofu?3.Whatisthepurposeofaddingthespicesatthisstageofthecookingprocess?4.Howcanthechefensurethatthetofudoesnotbreakapartduringcooking?5.Whatarethestepsthechefshouldtaketoachievethedesiredtextureandflavorofthedish?本次試卷答案如下：一、中式烹調師（高級）專業英語詞匯翻譯1.sauté-炒2.wok-炒鍋3.chopsticks-筷子4.steamed-蒸5.stir-fry-炒6.seasoning-調味料7.marinade-腌料8.braise-燉9.sauce-醬汁10.garnish-裝飾二、中式烹調師（高級）專業英語句子翻譯1.Toachieveaperfectsear,themeatshouldbeplacedinahotpanwithasmallamountofoil.-為了達到完美的煎烤效果，應將肉放在溫度高的平底鍋中，加入少量油。2.Whenmakingastir-fry,it'simportanttocutthevegetablesintosimilarsizesforevencooking.-在炒菜時，將蔬菜切成相似的大小以實現均勻烹飪是很重要的。3.Thekeytoasuccessfulsauceistoallowtheflavorstomeldtogetherbycookingatalowtemperature.-成功制作醬汁的關鍵是在低溫下烹飪，讓風味融合在一起。4.Beforecooking,marinatethemeatforseveralhourstoenhanceitsflavor.-在烹飪前，將肉腌制幾小時以增強其風味。5.Topreventfoodfromstickingtothewok,useanon-stickpanoraddasmallamountofoil.-為了防止食物粘在炒鍋中，使用不粘鍋或加入少量油。6.Inordertocreateafluffyandlighttexture,steamthevegetablesforashortperiodoftime.-為了創造松軟輕盈的質地，短時間蒸煮蔬菜。7.Awell-seasoneddishwillhaveabalancedblendofsalt,sugar,andotherspices.-一道調味得當的菜肴將包含鹽、糖和其他香料平衡的混合。8.Tokeepthefoodwarmandmoist,coverthedishwithalidwhilecooking.-為了保持食物溫暖濕潤，在烹飪時用蓋子蓋住菜肴。9.Garnishingthedishwithfreshherbsorvegetablescanenhanceitsvisualappeal.-用新鮮香草或蔬菜裝飾菜肴可以增強其視覺吸引力。10.InChinesecuisine,firecontroliscrucialtomaintainthetextureandnutritionalvalueofthefood.-在中式烹飪中，火候的控制對于保持食物的口感和營養成分至關重要。三、中式烹調師（高級）專業英語段落翻譯"InChinesecuisine,theartofcookingisnotonlyaboutcreatingdeliciousdishesbutalsoaboutpreservingthenaturalflavorsandnutrientsoftheingredients.Thisisachievedthroughvariouscookingtechniquessuchasstir-frying,steaming,andbraising.Eachtechniquehasitsownuniquemethodandpurpose,whichisessentialforaskilledcheftomaster.Forexample,stir-fryingrequireshighheatandquickcookingtoretainthecrispnessandcolorofthevegetables,whilesteamingisusedtopreservethenaturalmoistureandnutrientsofthefood.UnderstandingthesetechniquesandhowtoapplythemiscrucialforanyaspiringChinesechef."中文翻譯：在中國烹飪中，烹飪的藝術不僅在于創造美味的菜肴，還在于保留食材的自然風味和營養。這是通過如炒、蒸、燉等多種烹飪技術實現的。每種技術都有其獨特的方法和目的，這對于一名熟練的大師來說是至關重要的。例如，炒菜需要高溫快速烹飪以保持蔬菜的脆性和顏色，而蒸則用于保留食物的自然水分和營養。理解這些技術及其應用方法對于任何有志于成為中式廚師的人來說都是至關重要的。四、中式烹調師（高級）專業英語問答1.Whatisthemainpurposeofmarinatingmeatbeforecooking?-腌制肉類的主要目的是什么？解析：腌制肉類的主要目的是為了增強其風味，使肉質更加嫩滑，并有助于食物在烹飪過程中更好地吸收調味料。2.Howdoesthetemperatureofthewokaffectthecookingprocessinstir-frying?-炒鍋的溫度如何影響炒菜的烹飪過程？解析：炒鍋的溫度對于炒菜至關重要。高溫可以迅速烹飪食物，保持其脆性和顏色，而低溫則可能導致食物煮得過熟，失去口感。3.Whatarethekeyfactorstoconsiderwhenseasoningadish?-調味一道菜肴時需要考慮哪些關鍵因素？解析：調味時需要考慮鹽、糖、香料和其他調味料的平衡，以及調味料的添加順序和烹飪時間，以確保菜肴的風味和諧。4.Explainthedifferencebetweensautéingandstir-frying.-解釋炒和炒的區別。解析：炒（sauté）通常涉及將食物快速翻炒，使其表面呈現出金黃色，而炒（stir-frying）則是在高溫下快速翻炒食物，使其快速烹飪并保持多汁。5.Whyisitimportanttoletasaucesimmerforacertainperiodoftime?-為什么讓醬汁慢燉一段時間很重要？解析：讓醬汁慢燉可以使調味料充分融合，使醬汁更加濃郁，并有助于去除多余的雜質，提升整體的風味。6.Howcanyoupreventvegetablesfrombecomingovercookedwhensteaming?-如何防止蒸蔬菜過度烹飪？解析：為了防止蒸蔬菜過度烹飪，應控制蒸煮時間，確保蔬菜保持鮮嫩和營養。7.WhataresomecommongarnishesusedinChinesecuisine?-中式烹飪中常用的裝飾有哪些？解析：中式烹飪中常用的裝飾包括新鮮的香草、蔬菜、堅果和果仁等，它們可以增強菜肴的視覺吸引力和風味。8.Howcanyouachieveaperfectsearonmeat?-如何在肉類上達到完美的煎烤效果？解析：為了達到完美的煎烤效果，應確保平底鍋加熱至適當溫度，加入少量油，并將肉類以適當的速度和力度放入鍋中。9.Whatistheroleofoilincooking,especiallyinstir-frying?-油在烹飪中的作用是什么，尤其是在炒菜中？解析：油在烹飪中起到減少食物粘鍋、提供烹飪介質、增加風味和保持食物濕潤的作用，尤其是在炒菜中，油有助于食物快速烹飪。10.Howdoestheuseofdifferenttypesofknivesaffectthecookingprocess?-不同類型的刀具如何影響烹飪過程？解析：不同類型的刀具適合不同的烹飪任務，如切片、切丁或剁碎。選擇合適的刀具可以提高烹飪效率，確保食物切割均勻，從而影響烹飪的整體效果。五、中式烹調師（高級）專業英語案例分析1.Whatshou