2025年廚師職業技能鑒定高級試卷：高級廚師英語詞匯與交流能力測試考試時間：______分鐘總分：______分姓名：______一、選擇題要求：從每小題的四個選項中選擇一個最符合題意的答案。1.Thefollowingphrasesareallpartoftheculinaryindustry,except:A.ChefB.WaiterC.AccountantD.Baker2.Whichofthefollowingisnotatypeofcutlery?A.KnifeB.ForkC.SpoonD.Plate3.Inarestaurantsetting,whatdoes"alacarte"mean?A.AmenuwithaselectionofdishesB.AfixedmenuwithnooptionsC.AmenuthatincludeswineD.Amenuthatincludesdessert4.WhatisthemainingredientinaclassicFrenchdish"CoqauVin"?A.ChickenB.PorkC.BeefD.Fish5.Whichofthefollowingisakeystepinthefoodpreparationprocess?A.SlicingB.BakingC.CookingD.Alloftheabove6.Whatisthemainingredientinapizza?A.DoughB.CheeseC.TomatoesD.Alloftheabove7.Whichofthefollowingisnotatypeofsauce?A.MayonnaiseB.KetchupC.MustardD.Alloftheabove8.Whatisthemainingredientinamargheritapizza?A.TomatoB.MozzarellacheeseC.BasilD.Alloftheabove9.Inakitchen,whatdoes"miseenplace"mean?A.ThepreparationofingredientsbeforecookingB.TheplacementofdishesonthetableC.ThearrangementofingredientsonashelfD.Theservingoffoodtothecustomers10.Whatisthemainingredientinachickencurry?A.ChickenB.CurrypowderC.CoconutmilkD.Alloftheabove二、填空題要求：在空白處填入正確的單詞。11.A______isapersonwhoisskilledintheartofcooking.12.The______isadishthatiscookedbyboiling.13.A______isapersonwhoisemployedtoservecustomersinarestaurant.14.Intheculinaryindustry,a______isasetofrecipes.15.A______isatypeofItalianbread.16.The______istheprocessofmakingadishbycookingitinapotorpan.17.A______isatypeofsaucemadefromtomatoes,garlic,andherbs.18.Inakitchen,"miseenplace"means______.19.A______isatypeofmeatthatiscommonlyusedinIndiancuisine.20.Inarestaurant,"alacarte"referstoamenuthatoffers______.四、完形填空要求：閱讀下面短文，從短文后各題所給的A、B、C、D四個選項中，選出可以填入空白處的最佳選項。Theculinaryworldisvastanddiverse,withcountlesstechniquesandstylesofcooking.OnesuchstyleisFrenchcuisine,whichisknownforitseleganceandcomplexity.Frenchcookingemphasizestheuseoffresh,high-qualityingredientsandprecisepreparationmethods.TheFrenchculinarytraditiondatesbacktothe17thcentury.Duringthistime,chefsbegantoexperimentwithnewtechniquesandingredients,resultinginthecreationofmanyclassicdishes.OneofthemostfamousFrenchchefswasAugusteEscoffier,whoisoftenreferredtoasthe"fatherofmoderncuisine."HewroteacomprehensiveguidetoFrenchcooking,whichisstillwidelyusedtoday.OneofthekeyprinciplesofFrenchcuisineistheconceptof"bain-marie,"whichisamethodofcookingthatusesgentleheattogentlycookfood.Thismethodisoftenusedforsaucesandcustards,asitensuresthattheingredientsarecookedevenlywithoutseparating.InaFrenchkitchen,thereisastrongemphasisonpresentation.Chefsaretrainedtoplatedishesinanaestheticallypleasingmanner,whichnotonlyenhancesthevisualappealbutalsocontributestotheoveralldiningexperience.Frenchcuisineisalsoknownforitsuseofherbsandspices.Commonherbsincludethyme,rosemary,andparsley,whilespicessuchassaffronandtruffleareusedsparinglytoadddepthandcomplexitytodishes.TheFrenchculinarytraditionhashadasignificantinfluenceontherestoftheworld.Manyclassicdishes,suchascoqauvinandescargot,havebecomestaplesincuisinesaroundtheglobe.Additionally,Frenchcookingtechniques,suchassautéingandpoaching,arewidelyusedinkitchensworldwide.Readthefollowingpassageandchoosethebestoptionforeachblank.TheFrenchculinarytraditionischaracterizedbyits_______(A)simplicity(B)complexity(C)richness(D)abundance.The_______(A)bain-marie(B)sauce(C)herb(D)techniqueisakeyelementinFrenchcuisine.Frenchchefsareknownfortheir_______(A)creativity(B)precision(C)laziness(D)impatience.Completethefollowingsentencesusingthecorrectformofthewordsinparentheses.1.Thechef's_______(skills)areessentialinpreparingafinemeal.2.The_______(flavor)ofthedishwasenhancedbytheadditionoffreshherbs.3.The_______(technique)usedtocookthedishwasveryprecise.五、閱讀理解要求：閱讀下面短文，然后根據文章內容回答問題。Inrecentyears,therehasbeenagrowinginterestinsustainablecuisine,whichfocusesonusingingredientsthataregrownorraisedinanenvironmentallyfriendlymanner.Thismovementhasgainedmomentumasmorepeoplebecomeawareoftheimpactthatfoodproductionhasontheplanet.Oneofthemaingoalsofsustainablecuisineistoreducethecarbonfootprintoffoodproduction.Thiscanbeachievedbyusinglocallysourcedingredients,whichnotonlyreducestransportationemissionsbutalsosupportslocalfarmersandbusinesses.Additionally,sustainablecuisineencouragestheuseoforganicandnon-GMO(geneticallymodifiedorganisms)ingredients,whicharegrownwithouttheuseofharmfulchemicals.Anotherimportantaspectofsustainablecuisineisthereductionoffoodwaste.Chefsandrestaurateursarefindinginnovativewaystouseeverypartofaningredient,includingthepartsthataretypicallydiscarded.Thisnotonlyreduceswastebutalsoaddsnutritionalvaluetodishes.Manyrestaurantsaroundtheworldhavestartedtoincorporatesustainablepracticesintotheirmenus.Forexample,somerestaurantshavestartedtoservedishesthataremadefromforagedingredients,whicharewildplantsandherbsthatgrowinthewild.Thisnotonlyprovidesauniquediningexperiencebutalsosupportslocalecosystems.Readthefollowingquestionsandchoosethebestanswerforeach.1.Whatisthemaingoalofsustainablecuisine?A.Tocreatedishesthatarehighincalories.B.Toreducethecarbonfootprintoffoodproduction.C.Touseonlyorganicingredients.D.Toservefoodthatiseasytoprepare.2.Howdoessustainablecuisinereducefoodwaste?A.Byusingonlythemostexpensiveingredients.B.Bydiscardingthepartsofingredientsthataretypicallywasted.C.Byservinglargeportionsoffood.D.Byonlyservingdishesthatareinseason.3.Whatisonewaythatrestaurantsareincorporatingsustainablepracticesintotheirmenus?A.Byservingdishesthataremadefromimportedingredients.B.Byservingdishesthataremadefromforagedingredients.C.Byservingdishesthataremadefromfrozeningredients.D.Byservingdishesthataremadefromleftoveringredients.六、翻譯題要求：將下面的句子翻譯成英語。1.高級廚師需要具備廣泛的烹飪知識和技能，以應對各種烹飪挑戰。2.法國菜以其精致的烹飪技巧和豐富的口味而聞名于世。3.環保烹飪強調使用可持續種植的原料，以減少對環境的影響。4.在可持續烹飪中，減少食物浪費是至關重要的。5.高級廚師不僅要掌握傳統的烹飪方法，還要不斷學習新的烹飪技術和趨勢。本次試卷答案如下：一、選擇題1.C解析：Accountant（會計師）不是餐飲業的相關職業，而Chef（廚師）、Waiter（服務員）和Baker（面包師）都是。2.D解析：Cutlery（餐具）包括刀、叉、勺等，而Plate（盤子）是盛放食物的容器，不屬于餐具。3.A解析：Alacarte（點菜）指的是餐廳提供的菜單上每一道菜都可以單獨點，顧客可以自由選擇。4.A解析：CoqauVin（紅酒燉雞）是一道法國經典菜肴，主要材料是雞肉。5.D解析：Slicing（切片）、Baking（烘焙）和Cooking（烹飪）都是食物準備過程中的關鍵步驟。6.D解析：Pizza（比薩）的主要成分包括面團、奶酪和番茄醬。7.C解析：Mayonnaise（蛋黃醬）、Ketchup（番茄醬）和Mustard（芥末）都是醬料，而Plate（盤子）不是。8.B解析：Margheritapizza（瑪格麗塔比薩）的主要成分是番茄醬、馬蘇里拉奶酪和羅勒葉。9.A解析：Miseenplace（現成準備）是指在烹飪前將所有食材準備好，以便快速烹飪。10.D解析：Chickencurry（咖喱雞）的主要成分包括雞肉、咖喱粉和椰奶。二、填空題11.Chef解析：Chef（廚師）是擅長烹飪藝術的人。12.Soup解析：Soup（湯）是一種通過煮沸烹飪的食物。13.Waiter解析：Waiter（服務員）是在餐廳為顧客提供服務的員工。14.Collection解析：Collection（集合）在這里指的是一組食譜。15.Baguette解析：Baguette（法棍面包）是一種常見的法國面包。16.Cooking解析：Cooking（烹飪）是指將食物在鍋中或平底鍋中烹飪的過程。17.Sauce解析：Sauce（醬料）是一種調味品，通常由多種食材混合制成。18.Thepreparationofingredientsbeforecooking解析：在烹飪前準備食材。19.Chicken解析：Chicken（雞肉）是印度菜中常用的肉類。20.Aselectionofdishes解析：一系列菜肴的選擇。四、完形填空1.B解析：TheFrenchculinarytraditionischaracterizedbyitscomplexity（法國烹飪傳統以其復雜性而著稱）。2.A解析：Thebain-marie（水浴法）是法國烹飪中的一個關鍵元素。3.B解析：Frenchchefsareknownfortheirprecision（法國廚師以其精確性而聞名）。4.1.skills解析：Thechef'sskillsareessentialinpreparingafinemeal（廚師的技術是準備一頓精美餐點的關鍵）。5.2.flavor解析：Theflavorofthedishwasenhancedbytheadditionoffreshherbs（通過添加新鮮香草，這道菜的口味得到了提升）。6.3.technique解析：Thetechniqueusedtocookthedishwasveryprecise（烹飪這道菜的技術非常精確）。五、閱讀理解1.B解析：Themaingoalofsustainablecuisineistoreducethecarbonfootprintoffoodproduction（可持續烹飪的主要目標是減少食品生產的碳足跡）。2.B解析：Insustainablecuisine,thereductionoffoodwasteisachievedbyusingeverypartofaningredient,including