2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語閱讀理解

2025年中式烹調(diào)師（高級）理論考核試卷：烹飪專業(yè)英語閱讀理解考試時間：______分鐘總分：______分姓名：______一、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。1.ThefollowingisanexcerptfromaprofessionalEnglisharticleaboutChinesecuisine.Readthepassageandchoosethebestanswerforeachquestion.Passage:Chinesecuisineisoneoftheworld'smostdiverseandcomplexcuisines,withahistoryspanningover5,000years.Itisknownforitsrichflavors,colorfulpresentation,andawidevarietyofdishes.ThefourmajorregionalcuisinesinChinaareCantonese,Sichuan,Shandong,andZhejiang.Eachregionhasitsownuniquecookingtechniques,ingredients,andflavors.1.Whatisthemaintopicofthepassage?A.ThehistoryofChinesecuisineB.ThefourmajorregionalcuisinesofChinaC.ThecookingtechniquesusedinChinesecuisineD.ThecolorfulpresentationofChinesecuisine2.HowlonghasChinesecuisinebeenaround?A.3,000yearsB.4,000yearsC.5,000yearsD.6,000years3.WhatisoneoftheuniquefeaturesofChinesecuisine?A.TheuseoffreshingredientsB.TherichflavorsC.ThecolorfulpresentationD.Thewidevarietyofdishes4.WhichofthefollowingisnotoneofthefourmajorregionalcuisinesinChina?A.CantoneseB.SichuanC.ShandongD.Beijing5.WhatdoesthepassageimplyaboutChinesecuisine?A.Itisasimplecuisinewithalimitedvarietyofdishes.B.Itisknownforitssimplicityanduseofminimalingredients.C.Itisadiverseandcomplexcuisinewithawidevarietyofdishesandcookingtechniques.D.Itisprimarilyknownforitsuseofspicyingredients.二、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。Passage:InChinesecuisine,thereareseveralkeycookingtechniquesthatareessentialforcreatingdeliciousdishes.Thesetechniquesincludestir-frying,boiling,steaming,roasting,andgrilling.Eachtechniquehasitsownuniquepurposeandbenefits.6.Whataresomeofthekeycookingtechniquesmentionedinthepassage?A.Stir-frying,boiling,steaming,roasting,andbakingB.Stir-frying,boiling,steaming,roasting,andgrillingC.Stir-frying,boiling,grilling,roasting,andfryingD.Stir-frying,boiling,steaming,baking,andgrilling7.Whatisthepurposeofstir-fryinginChinesecuisine?A.TocookingredientsquicklyandevenlyB.TouseminimaloilandheatC.ToaddflavortoingredientsD.Topreservethecolorandtextureofingredients8.Whichtechniqueismentionedasbeingessentialforcreatingdisheswithalightanddelicatetaste?A.BoilingB.SteamingC.RoastingD.Grilling9.WhatisthemainbenefitofroastinginChinesecuisine?A.ToenhancetheflavorofingredientsB.TopreservethecolorandtextureofingredientsC.TocookingredientsquicklyandevenlyD.Touseminimaloilandheat10.Whichtechniqueismentionedasbeingsuitableforcookingvegetablesandseafood?A.Stir-fryingB.BoilingC.SteamingD.Grilling三、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。Passage:OneofthemostimportantaspectsofChinesecuisineistheuseofingredients.Chinesecuisineutilizesawidevarietyofingredients,includingvegetables,meats,seafood,grains,anddairyproducts.Eachingredientbringsitsownuniqueflavorandtexturetothedish.11.WhatisoneofthekeyaspectsofChinesecuisinementionedinthepassage?A.TheuseoffreshingredientsB.ThevarietyofcookingtechniquesC.TherichflavorsD.Thecolorfulpresentation12.Whattypeofingredientsarementionedinthepassage?A.Vegetables,meats,seafood,grains,anddairyproductsB.Spices,herbs,andcondimentsC.Fruits,nuts,andseedsD.Grains,nuts,andlegumes13.HowdoestheuseofawidevarietyofingredientsaffectChinesecuisine?A.ItmakesthecuisinelessdiverseB.ItaddscomplexityanddepthtothedishesC.ItlimitstheflavorsandtexturesavailableD.Itincreasesthecostofcooking14.Whichingredientismentionedasbringingauniqueflavortoadish?A.VegetablesB.MeatsC.SeafoodD.Grains15.WhatisthepurposeofusingdairyproductsinChinesecuisine?A.ToaddrichnessandcreaminesstodishesB.ToenhancetheflavorandtextureofingredientsC.TopreservethecolorandtextureofingredientsD.Touseminimaloilandheat四、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。Passage:Chinesecookingutensilsareanessentialpartoftheculinarytradition,offeringavarietyofshapesandsizestosuitdifferentcookingmethods.Someofthemostcommonutensilsincludethewok,chopsticks,bamboosteamer,andcleaver.16.WhataresomeofthecommonChinesecookingutensilsmentionedinthepassage?A.Thewok,chopsticks,bamboosteamer,andcleaverB.Thespoon,spatula,andwhiskC.Therollingpin,sieve,andwhiskD.Theknife,fork,andtongs17.Whichutensilisspecificallydesignedforstir-frying?A.ThebamboosteamerB.ThecleaverC.ThewokD.Thespatula18.WhatistheprimaryuseofchopsticksinChinesecuisine?A.ToservefoodB.Tostir-fryingredientsC.TomeasureingredientsD.Tochopvegetables19.WhatutensilisusedforsteaminginChinesecuisine?A.ThewokB.ThebamboosteamerC.ThecleaverD.Thespatula20.Whichutensilisusedforchoppingingredientsintosmallerpieces?A.ThewokB.ThebamboosteamerC.ThecleaverD.Thechopsticks五、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。Passage:Cantonesecuisine,alsoknownasGuangdongcuisine,isoneofthemostpopularregionalcuisinesinChina.Itisknownforitsemphasisonfreshingredients,lightflavors,andtheuseofavarietyofcookingtechniques.Dimsum,congee,androastmeatsaresomeofthesignaturedishesofCantonesecuisine.21.WhatisthemaincharacteristicofCantonesecuisine?A.TheuseofspicyingredientsB.TheemphasisonfreshingredientsandlightflavorsC.TheuseofawidevarietyofcookingtechniquesD.Thecolorfulpresentationofdishes22.WhichdishisasignaturedishofCantonesecuisine?A.DimsumB.SichuanhotpotC.ShandongbraisedduckD.Zhejiangsweetandsourpork23.WhatisacommonbreakfastdishinCantonesecuisine?A.DimsumB.CongeeC.SichuanhotpotD.Shandongbraisedduck24.WhattypeofmeatiscommonlyusedinCantonesecuisine?A.PorkB.BeefC.ChickenD.Alloftheabove25.HowisCantonesecuisinedifferentfromSichuancuisine?A.ItusesmorespicesandhotpeppersB.ItemphasizestheuseoffreshingredientsandlightflavorsC.IthasamorecolorfulpresentationD.Itusesawidervarietyofcookingtechniques六、烹飪專業(yè)英語閱讀理解要求：閱讀下列文章，根據(jù)文章內(nèi)容，從每題的四個選項中選出最佳答案。Passage:Sichuancuisine,alsoknownasSichuanesecuisine,isfamousforitsboldandspicyflavors,whichareachievedthroughtheuseofchilipeppers,garlic,andSichuanpeppercorns.DishessuchasMapoTofu,KungPaoChicken,andDanDanNoodlesarepopularexamplesofSichuancuisine.26.WhatisthemaincharacteristicofSichuancuisine?A.TheuseoffreshingredientsB.TheboldandspicyflavorsC.TheemphasisonlightflavorsD.Theuseofawidevarietyofcookingtechniques27.WhichingredientisknownforgivingSichuancuisineitsdistinctivespicyflavor?A.GarlicB.SichuanpeppercornsC.ChilipeppersD.Soysauce28.WhatisafamousdishfromSichuancuisine?A.MapoTofuB.DimsumC.CongeeD.Shandongbraisedduck29.HowisSichuancuisinedifferentfromCantonesecuisine?A.ItusesmorespicesandhotpeppersB.ItemphasizestheuseoffreshingredientsandlightflavorsC.IthasamorecolorfulpresentationD.Itusesawidervarietyofcookingtechniques30.WhattypeofdishisKungPaoChicken?A.Aspicyandstir-frieddishB.AsteameddishC.AgrilleddishD.Asoup本次試卷答案如下：一、烹飪專業(yè)英語閱讀理解1.B解析：文章第一句提到“Chinesecuisineisoneoftheworld'smostdiverseandcomplexcuisines,withahistoryspanningover5,000years”，說明中國菜是世界上最多樣化、最復雜的菜系之一，歷史悠久，所以答案是B。2.C解析：文章第二句提到“itisknownforitsrichflavors,colorfulpresentation,andawidevarietyofdishes”，說明中國菜以其豐富的口味、多彩的展示和多樣的菜肴而聞名，所以答案是C。3.B解析：文章第三句提到“thefourmajorregionalcuisinesinChinaareCantonese,Sichuan,Shandong,andZhejiang”，說明中國的四大菜系是粵菜、川菜、魯菜和浙菜，所以答案是B。4.D解析：文章第四句提到“Eachregionhasitsownuniquecookingtechniques,ingredients,andflavors”，說明每個地區(qū)都有自己獨特的烹飪技巧、原料和口味，所以答案是D。5.C解析：文章最后一句提到“itisknownforitsrichflavors,colorfulpresentation,andawidevarietyofdishes”，說明中國菜以其豐富的口味、多彩的展示和多樣的菜肴而聞名，所以答案是C。二、烹飪專業(yè)英語閱讀理解6.B解析：文章第一句提到“Chinesecookingutensilsareanessentialpartoftheculinarytradition,offeringavarietyofshapesandsizestosuitdifferentcookingmethods”，說明中國烹飪用具是烹飪傳統(tǒng)的重要組成部分，提供各種形狀和大小的用具以適應(yīng)不同的烹飪方法，所以答案是B。7.A解析：文章第二句提到“Someofthemostcommonutensilsincludethewok,chopsticks,bamboosteamer,andcleaver”，說明最常見的用具包括炒鍋、筷子、竹蒸籠和砍刀，而炒鍋是用于炒菜的，所以答案是A。8.B解析：文章第三句提到“Eachtechniquehasitsownuniquepurposeandbenefits”，說明每種技術(shù)都有自己的獨特用途和好處，而蒸菜通常用于保持食材的清淡和細膩，所以答案是B。9.A解析：文章第四句提到“roastingenhancestheflavorofingredients”，說明烤制可以增強食材的味道，所以答案是A。10.C解析：文章第五句提到“thebamboosteamerisusedforsteaming”，說明竹蒸籠用于蒸菜，所以答案是C。三、烹飪專業(yè)英語閱讀理解11.A解析：文章第一句提到“OneofthemostimportantaspectsofChinesecuisineistheuseofingredients”，說明中國菜最重要的方面之一是使用原料，所以答案是A。12.A解析：文章第二句提到“Chinesecuisineutilizesawidevarietyofingredients,includingvegetables,meats,seafood,grains,anddairyproducts”，說明中國菜使用各種原料，包括蔬菜、肉類、海鮮、谷物和乳制品，所以答案是A。13.B解析：文章第三句提到“Eachingredientbringsitsownuniqueflavorandtexturetothedish”，說明每種原料為菜肴帶來獨特的味道和質(zhì)地，所以答案是B。14.A解析：文章第四句提到“VegetablesareakeyingredientinChinesecuisine”，說明蔬菜是中國菜的關(guān)鍵原料，所以答案是A。15.A解析：文章第五句提到“dairyproductsaddrichnessandcreaminesstodishes”，說明乳制品為菜肴增添了豐富和奶油般的口感，所以答案是A。四、烹飪專業(yè)英語閱讀理解16.A解析：文章第一句提到“Chinesecookingutensilsareanessentialpartoftheculinarytradition,offeringavarietyofshapesandsizestosuitdifferentcookingmethods”，說明中國烹飪用具是烹飪傳統(tǒng)的重要組成部分，提供各種形狀和大小的用具以適應(yīng)不同的烹飪方法，所以答案是A。17.C解析：文章第二句提到“Someofthemostcommonutensilsincludethewok,chopsticks,bamboosteamer,andcleaver”，說明最常見的用具包括炒鍋、筷子、竹蒸籠和砍刀，而炒鍋是用于炒菜的，所以答案是C。18.A解析：文章第三句提到“chopsticksareusedforservingfood”，說明筷子用于上菜，所以答案是A。19.B解析：文章第四句提到“thebamboosteamerisusedforsteaming”，說明竹蒸籠用于蒸菜，所以答案是B。20.C解析：文章第五句提到“thecleaverisusedforchoppingingredientsintosmallerpieces”，說明砍刀用于將原料切成小塊，所以答案是C。五、烹飪專業(yè)英語閱讀理解21.B解析：文章第一句提到“Cantonesecuisine,alsoknownasGuangdongcuisine,isoneofthemostpopularregionalcuisinesinChina”，說明粵菜是中國最受歡迎的地方菜系之一，接著提到“itisknownforitsemphasisonfreshingredients,lightflavors,andtheuseofavarietyofcookingtechniques”，說明粵菜以強調(diào)新鮮原料、清淡口味和多種烹飪技巧而聞名，所以答案是B。22.A解析：文章第二句提到“Dimsum,congee,androastmeatsare