2025年西式面點(diǎn)師（中級）面點(diǎn)專業(yè)英語考試試卷考試時(shí)間：______分鐘總分：______分姓名：______一、單項(xiàng)選擇題（本大題共30小題，每小題1分，共30分。在每小題列出的四個(gè)選項(xiàng)中，只有一項(xiàng)是最符合題目要求的，請將正確選項(xiàng)的字母填在題后的括號內(nèi)。）1.Whichofthefollowingtermsbestdescribesadoughthatissoftandslightlysticky,oftenusedformakingcroissantsandpastries?A.FirmdoughB.PastydoughC.WhippeddoughD.Fermenteddough2.Whatistheprimarypurposeofusingyeastinthepreparationofbread?A.ToaddsweetnessB.TocreatealightandairytextureC.ToenhancetheshelflifeD.Toaddcolor3.Ifacakeisdescribedas"spongy,"whichofthefollowingingredientsismostlikelyresponsibleforthistexture?A.ButterB.EggsC.SugarD.Flour4.Whatisthecorrecttermfortheprocessofaddingairintoamixturetocreatealightandfluffytexture?A.EmulsificationB.WhippingC.FermentationD.Enzymaticreaction5.Whichofthefollowingisacommoningredientusedtogivedoughitselasticity?A.SaltB.SugarC.YeastD.Gluten6.Whatisthepurposeofusingcoldbutterinthepreparationofpuffpastry?A.TokeepthedoughcoldB.TocreateaflakytextureC.ToaddmoistureD.Toenhancetheflavor7.Whichofthefollowingisakeycharacteristicofagoodspongecake?A.DenseandheavytextureB.LightandairytextureC.CrumblyanddrytextureD.Sweetandstickytexture8.Whatisthetermfortheprocessofaddingaliquidtoadrymixtureinagradualmannertopreventclumping?A.WhiskingB.FoldingC.CreamingD.Whipping9.Whichofthefollowingisacommoningredientusedtobindingredientstogetherinapiecrust?A.WaterB.EggC.FlourD.Butter10.Whatisthepurposeofusingafoodprocessorinthepreparationofdough?A.TomixingredientsevenlyB.TokneadthedoughC.ToaddairD.Tochillthedough11.Whichofthefollowingisacommonmethodusedtopreventcookiesfromspreadingwhilebaking?A.UsingahighoventemperatureB.ChillingthedoughbeforebakingC.AddingmoresugarD.Usingmorebutter12.Whatisthetermfortheprocessofallowingdoughtorestaftermixingtodevelopgluten?A.FermentationB.ProofingC.KneadingD.Aging13.Whichofthefollowingisacommoningredientusedtogivepastriesaflakytexture?A.GlutenB.LardC.ShorteningD.Butter14.Whatisthepurposeofusinganeggwashonapastry?A.ToaddflavorB.TocreateashinysurfaceC.TopreventstickingD.Toenhancetheshelflife15.Whichofthefollowingisacommonmethodusedtotestifdoughisproperlyproofed?A.VisuallyinspectingthedoughB.CheckingthetemperatureC.PrickingthedoughwithafingerD.Weighingthedough16.Whatisthetermfortheprocessofcombiningfatandflourtocreateacrumblytexture?A.EmulsificationB.LaminatingC.WhiskingD.Whipping17.Whichofthefollowingisacommoningredientusedtogivebreadacrispycrust?A.SaltB.SugarC.YeastD.Milk18.Whatisthepurposeofusingarollingpininthepreparationofdough?A.ToflattenthedoughB.ToshapethedoughC.ToaddairD.Tochillthedough19.Whichofthefollowingisacommonmethodusedtopreventbreadfrombecomingdense?A.UsingahighoventemperatureB.KneadingthedoughthoroughlyC.AddingmoreyeastD.Usingmoresugar20.Whatisthetermfortheprocessofallowingbakedgoodstocoolbeforeserving?A.AgingB.ProofingC.CoolingD.Fermentation21.Whichofthefollowingisacommoningredientusedtogivecakesamoisttexture?A.ButterB.EggsC.SugarD.Flour22.Whatisthepurposeofusingawireracktocoolbakedgoods?A.TokeepthebakedgoodswarmB.TopreventstickingC.ToaddflavorD.Toenhancetheshelflife23.Whichofthefollowingisacommonmethodusedtopreventcookiesfromburningwhilebaking?A.UsingalowoventemperatureB.BakingonahighershelfC.AddingmoresugarD.Usingmorebutter24.Whatisthetermfortheprocessofcombiningingredientstocreateasmoothandcreamymixture?A.EmulsificationB.WhiskingC.FoldingD.Whipping25.Whichofthefollowingisacommoningredientusedtogivepastriesatendertexture?A.GlutenB.LardC.ShorteningD.Butter26.Whatisthepurposeofusingapastrybrushinthepreparationofdough?A.ToaddflavorB.TosmooththesurfaceC.TopreventstickingD.Toenhancetheshelflife27.Whichofthefollowingisacommonmethodusedtopreventbreadfrombecomingstale?A.UsingahighoventemperatureB.StoringthebreadinanairtightcontainerC.AddingmoreyeastD.Usingmoresugar28.Whatisthetermfortheprocessofallowingdoughtoriseinawarmplacetodevelopgluten?A.FermentationB.ProofingC.KneadingD.Aging29.Whichofthefollowingisacommoningredientusedtogivecakesarichtexture?A.ButterB.EggsC.SugarD.Flour30.Whatisthepurposeofusingafoodprocessortomixingredients?A.TomixingredientsevenlyB.TokneadthedoughC.ToaddairD.Tochillthedough二、多項(xiàng)選擇題（本大題共20小題，每小題2分，共40分。在每小題列出的五個(gè)選項(xiàng)中，有多項(xiàng)是符合題目要求的，請將正確選項(xiàng)的字母填在題后的括號內(nèi)。每小題選出兩項(xiàng)或兩項(xiàng)以上正確的答案，沒有選出或選出錯(cuò)誤答案的，該小題無分。）1.Whichofthefollowingarecommoningredientsusedinthepreparationofbread?A.FlourB.WaterC.YeastD.SugarE.Salt2.Whataretheprimaryfunctionsofeggsinbaking?A.TobindingredientstogetherB.ToaddmoistureC.TocreatealighttextureD.ToenhanceflavorE.Toprovidecolor3.Whichofthefollowingarecommonmethodsusedtopreventcookiesfromspreadingwhilebaking?A.ChillingthedoughbeforebakingB.UsingahighoventemperatureC.AddingmoresugarD.UsingmorebutterE.Usingalowerbakingsheet4.Whatarethekeycharacteristicsofagoodspongecake?A.LightandairytextureB.DenseandheavytextureC.SweetandmoistD.CrumblyanddryE.Richandcreamy5.Whichofthefollowingarecommoningredientsusedtogivepastriesaflakytexture?A.GlutenB.LardC.ShorteningD.ButterE.Sugar6.Whataretheprimaryfunctionsofyeastinthepreparationofbread?A.TocreatealightandairytextureB.ToaddsweetnessC.ToenhancetheshelflifeD.ToprovidecolorE.Toaddflavor7.Whichofthefollowingarecommonmethodsusedtotestifdoughisproperlyproofed?A.VisuallyinspectingthedoughB.CheckingthetemperatureC.PrickingthedoughwithafingerD.WeighingthedoughE.Tastingthedough8.Whatarethekeycharacteristicsofagoodpiecrust?A.FlakyandtendertextureB.DenseandheavytextureC.CrispandgoldencrustD.SoftandstickysurfaceE.Easytorollout9.Whichofthefollowingarecommoningredientsusedtogivecakesamoisttexture?A.ButterB.EggsC.SugarD.FlourE.Milk10.Whataretheprimaryfunctionsofsugarinbaking?A.ToaddsweetnessB.TocreatealighttextureC.ToenhancetheshelflifeD.ToprovidecolorE.Tobindingredientstogether11.Whichofthefollowingarecommonmethodsusedtopreventbreadfrombecomingdense?A.KneadingthedoughthoroughlyB.UsingahighoventemperatureC.AddingmoreyeastD.UsingmoresugarE.Usingalongermixingtime12.Whatarethekeycharacteristicsofagoodspongecake?A.LightandairytextureB.DenseandheavytextureC.SweetandmoistD.CrumblyanddryE.Richandcreamy13.Whichofthefollowingarecommoningredientsusedtogivepastriesatendertexture?A.GlutenB.LardC.ShorteningD.ButterE.Sugar14.Whataretheprimaryfunctionsofeggsinbaking?A.TobindingredientstogetherB.ToaddmoistureC.TocreatealighttextureD.ToenhanceflavorE.Toprovidecolor15.Whichofthefollowingarecommonmethodsusedtopreventcookiesfromburningwhilebaking?A.UsingalowoventemperatureB.BakingonahighershelfC.AddingmoresugarD.UsingmorebutterE.Usingawirerack16.Whatarethekeycharacteristicsofagoodpiecrust?A.FlakyandtendertextureB.DenseandheavytextureC.CrispandgoldencrustD.SoftandstickysurfaceE.Easytorollout17.Whichofthefollowingarecommoningredientsusedtogivecakesarichtexture?A.ButterB.EggsC.SugarD.FlourE.Milk18.Whataretheprimaryfunctionsofsugarinbaking?A.ToaddsweetnessB.TocreatealighttextureC.ToenhancetheshelflifeD.ToprovidecolorE.Tobindingredientstogether19.Whichofthefollowingarecommonmethodsusedtopreventbreadfrombecomingstale?A.UsingahighoventemperatureB.StoringthebreadinanairtightcontainerC.AddingmoreyeastD.UsingmoresugarE.Usingalongerproofingtime20.Whatarethekeycharacteristicsofagoodspongecake?A.LightandairytextureB.DenseandheavytextureC.SweetandmoistD.CrumblyanddryE.Richandcreamy三、判斷題（本大題共20小題，每小題1分，共20分。請判斷下列表述是否正確，正確的填“√”，錯(cuò)誤的填“×”。）1.Yeastisessentialformakingbreadrisebecauseitproducescarbondioxidegas.(√)2.Acakethatisdescribedas"spongy"istypicallydenseandheavy.(×)3.Usingcoldbutterinpuffpastryhelpscreateaflakytexture.(√)4.Theprocessofaddingaliquidtoadrymixtureinagradualmanneriscalledemulsification.(×)5.Saltisprimarilyusedtoenhancetheflavorofbakedgoods.(√)6.Afoodprocessoriscommonlyusedtokneaddough.(×)7.Chillingdoughbeforebakinghelpspreventcookiesfromspreading.(√)8.Proofingistheprocessofallowingdoughtoriseinawarmplace.(√)9.Lardisacommoningredientusedtogivepastriesaflakytexture.(√)10.Aneggwashisusedtoaddflavortopastry.(×)11.Prickingdoughwithafingerisacommonmethodtotestifitisproperlyproofed.(√)12.Whiskingistheprocessofcombiningfatandflourtocreateacrumblytexture.(×)13.Milkiscommonlyusedtogivebreadacrispycrust.(×)14.Arollingpinisusedtoflattendough.(√)15.Kneadingdoughthoroughlyhelpspreventbreadfrombecomingdense.(√)16.Coolingbakedgoodsonawirerackhelpspreventsticking.(√)17.Addingmoresugarhelpspreventcookiesfromspreadingwhilebaking.(×)18.Whippingistheprocessofcombiningingredientstocreateasmoothandcreamymixture.(×)19.Storingbreadinanairtightcontainerhelpspreventitfrombecomingstale.(√)20.Proofingistheprocessofallowingdoughtorestaftermixingtodevelopgluten.(×)四、簡答題（本大題共5小題，每小題4分，共20分。請根據(jù)題目要求，簡要回答問題。）1.Whatarethethreeprimaryfunctionsofeggsinbaking?Eggsinbakingserveasbinders,addingmoisture,andcreatingalighttexture.Theyalsoenhanceflavorandprovidecolor.2.Describetheprocessoffermentationinthepreparationofbread.Fermentationistheprocesswhereyeastconsumessugarsinthedoughandproducescarbondioxidegas,causingthedoughtorise.Thisalsodevelopstheglutennetwork,givingbreaditstexture.3.Explainwhychillingdoughbeforebakingisimportantformakingcookies.Chillingdoughbeforebakinghelpssolidifythefat,whichpreventscookiesfromspreadingtoomuchintheoven.Italsoallowstheflavorstomeldtogether,resultinginabetteroveralltextureandtaste.4.Whatisthepurposeofusingapastrybrushinthepreparationofdough?Apastrybrushisusedtoapplyeggwash,meltedbutter,orotherliquidstothesurfaceofpastry,whichhelpscreateashiny,goldencrustandenhancestheappearanceofthebakedgood.5.Describethekeycharacteristicsofagoodspongecake.Agoodspongecakeislight,airy,andmoistwithadelicatecrumb.Itshouldbesweetandtender,withoutbeingdenseordry.Thetextureisuniform,andthecakeshouldhaveagoldencolor.本次試卷答案如下一、單項(xiàng)選擇題答案及解析1.D.Fermenteddough解析：Fermenteddough是指經(jīng)過發(fā)酵的面團(tuán)，通常用于制作面包，因?yàn)榻湍傅淖饔脮?huì)產(chǎn)生二氧化碳，使面團(tuán)膨脹。選項(xiàng)A、B、C描述的面團(tuán)特性與發(fā)酵面團(tuán)不完全符合。2.B.Tocreatealightandairytexture解析：酵母在面包制作中的主要作用是產(chǎn)生二氧化碳，使面包變得松軟和有空氣感。選項(xiàng)A、C、D描述的作用不是酵母的主要功能。3.B.Eggs解析：海綿蛋糕的松軟多孔結(jié)構(gòu)主要是由雞蛋中的卵白和蛋黃提供空氣并經(jīng)過高溫烘烤形成的。選項(xiàng)A、C、D雖然也是蛋糕的成分，但不是形成海綿狀結(jié)構(gòu)的主要原因。4.B.Whipping解析：將空氣混入面糊中形成輕質(zhì)、蓬松的質(zhì)地通常稱為打發(fā)。選項(xiàng)A、C、D描述的過程與打發(fā)不完全一致。5.D.Gluten解析：面筋蛋白賦予面團(tuán)彈性和延展性，使其在烘烤過程中能夠膨脹。選項(xiàng)A、B、C雖然也是面團(tuán)的成分，但不是主要提供彈性的成分。6.B.Tocreateaflakytexture解析：在酥皮面團(tuán)中使用冷黃油是因?yàn)槔潼S油在烘烤時(shí)會(huì)形成薄層，這些薄層在冷卻后會(huì)分離，形成酥脆的口感。選項(xiàng)A、C、D描述的作用不是冷黃油的主要功能。7.B.Lightandairytexture解析：好的海綿蛋糕應(yīng)該是輕盈、多孔的，這是由雞蛋和面粉的比例以及烘烤過程決定的。選項(xiàng)A、C、D描述的蛋糕特性與海綿蛋糕不符。8.D.Whipping解析：將液體逐漸加入干性材料中通常稱為打發(fā)，這樣可以防止結(jié)塊并使混合物均勻。選項(xiàng)A、B、C描述的過程與打發(fā)不完全一致。9.B.Egg解析：雞蛋是派皮中常用的粘合劑，可以增強(qiáng)派皮的韌性和口感。選項(xiàng)A、C、D雖然也是派皮的成分，但不是主要粘合劑。10.A.Tomixingredientsevenly解析：使用食品處理器混合食材的主要目的是使食材混合均勻，提高效率。選項(xiàng)B、C、D描述的功能不是食品處理器的主要功能。11.B.Chillingthedoughbeforebaking解析：冷藏面團(tuán)可以防止餅干在烘烤時(shí)過度膨脹和變形，保持餅干的形狀。選項(xiàng)A、C、D描述的方法不能有效防止餅干spreading。12.B.Proofing解析：讓面團(tuán)在溫暖處發(fā)酵的過程稱為醒發(fā)，這是為了使酵母充分發(fā)酵，面團(tuán)膨脹。選項(xiàng)A、C、D描述的過程與醒發(fā)不完全一致。13.C.Shortening解析：酥性點(diǎn)心中使用短油是因?yàn)槎逃驮诤婵緯r(shí)會(huì)形成薄層，這些薄層在冷卻后會(huì)分離，形成酥脆的口感。選項(xiàng)A、B、D描述的作用不是短油的主要功能。14.B.Tocreateashinysurface解析：使用蛋液擦拭面皮的主要目的是形成光澤的表面，并使烘烤后的點(diǎn)心外觀更美觀。選項(xiàng)A、C、D描述的作用不是蛋液擦拭的主要功能。15.C.Prickingthedoughwithafinger解析：用手指戳面團(tuán)是檢查面團(tuán)是否醒發(fā)的常用方法，如果面團(tuán)能夠迅速恢復(fù)原狀，說明已經(jīng)醒發(fā)好了。選項(xiàng)A、B、D描述的方法不能有效檢查面團(tuán)是否醒發(fā)。16.B.Laminating解析：將脂肪和面粉混合形成層狀結(jié)構(gòu)的過程稱為疊層，這是制作酥皮的主要技術(shù)。選項(xiàng)A、C、D描述的過程與疊層不完全一致。17.A.Salt解析：鹽可以增強(qiáng)面包的風(fēng)味，并有助于形成脆皮。選項(xiàng)B、C、D雖然也是面包的成分，但不是主要賦予脆皮風(fēng)味的成分。18.B.Toshapethedough解析：使用搟面杖的主要目的是塑造面團(tuán)的形狀，搟成所需的厚度和大小。選項(xiàng)A、C、D描述的功能不是搟面杖的主要功能。19.B.Kneadingthedoughthoroughly解析：充分揉面可以發(fā)展面筋，使面團(tuán)更有彈性，從而防止面包在烘烤時(shí)變得密實(shí)。選項(xiàng)A、C、D描述的方法不能有效防止面包變得密實(shí)。20.C.Cooling解析：讓烘烤好的點(diǎn)心在冷卻架上冷卻是為了防止底部變濕，并使點(diǎn)心更容易脫模。選項(xiàng)A、B、D描述的過程與冷卻不完全一致。21.B.Eggs解析：雞蛋是蛋糕中常用的成分，可以提供水分和空氣，使蛋糕更加濕潤和多孔。選項(xiàng)A、C、D雖然也是蛋糕的成分，但不是主要提供濕潤質(zhì)感的成分。22.B.Topreventsticking解析：使用冷卻架冷卻烘烤好的點(diǎn)心可以防止點(diǎn)心底部粘連在一起，保持整潔的外觀。選項(xiàng)A、C、D描述的作用不是冷卻架的主要功能。23.A.Usingalowoventemperature解析：使用低溫烤箱烘烤餅干可以防止餅干烤焦，同時(shí)保持餅干的酥脆口感。選項(xiàng)B、C、D描述的方法不能有效防止餅干烤焦。24.A.Emulsification解析：將不同相的食材混合形成均勻混合物的過程稱為乳化，這通常用于制作奶油和醬汁。選項(xiàng)B、C、D描述的過程與乳化不完全一致。25.C.Shortening解析：短油是制作酥性點(diǎn)心的常用成分，可以提供酥脆的口感。選項(xiàng)A、B、D雖然也是點(diǎn)心的成分，但不是主要提供酥脆口感的成分。26.B.Tosmooththesurface解析：使用面糊刷的主要目的是使面糊表面光滑，并使烘烤后的點(diǎn)心外觀更美觀。選項(xiàng)A、C、D描述的作用不是面糊刷的主要功能。27.B.Storingthebreadinanairtightcontainer解析：將面包存放在密封容器中可以防止面包變干，保持新鮮。選項(xiàng)A、C、D描述的方法不能有效防止面包變干。28.B.Proofing解析：讓面團(tuán)在溫暖處發(fā)酵的過程稱為醒發(fā)，這是為了使酵母充分發(fā)酵，面團(tuán)膨脹。選項(xiàng)A、C、D描述的過程與醒發(fā)不完全一致。29.B.Eggs解析：雞蛋是蛋糕中常用的成分，可以提供水分和空氣，使蛋糕更加濕潤和多孔。選項(xiàng)A、C、D雖然也是蛋糕的成分，但不是主要提供濕潤質(zhì)感的成分。30.A.Tomixingredientsevenly解析：使用食品處理器混合食材的主要目的是使食材混合均勻，提高效率。選項(xiàng)B、C、D描述的功能不是食品處理器的主要功能。二、多項(xiàng)選擇題答案及解析1.A.Flour,B.Water,C.Yeast,D.Sugar,E.Salt解析：這些都是制作面包的常用成分，面粉提供結(jié)構(gòu)，水提供水分，酵母產(chǎn)生氣體，糖提供甜味，鹽增強(qiáng)風(fēng)味和形成脆皮。2.A.Tobindingredientstogether,B.Toaddmoisture,C.Tocreatealighttexture,D.Toenhanceflavor,E.Toprovidecolor解析：雞蛋在烘焙中的主要功能包括粘合劑、增加水分、形成輕質(zhì)結(jié)構(gòu)、增強(qiáng)風(fēng)味和提供顏色。3.A.Chillingthedoughbeforebaking,E.Usingawirerack解析：冷藏面團(tuán)可以防止餅干在烘烤時(shí)過度膨脹和變形，保持餅干的形狀。使用冷卻架可以防止餅干粘連。4.A.Lightandairytexture,C.Sweetandmoist解析：好的海綿蛋糕應(yīng)該是輕盈、多孔的，并且濕潤和甜美的。選項(xiàng)B、D、E描述的蛋糕特性與海綿蛋糕不符。5.B.Lard,C.Shortening解析：豬油和短油都是制作酥性點(diǎn)心的常用成分，可以提供酥脆的口感。選項(xiàng)A、D、E描述的作用不是豬油和短油的主要功能。6.A.Tocreatealightandairytexture,E.Toaddflavor解析：酵母在面包制作中的主要作用是產(chǎn)生二氧化碳，使面包變得松軟和有空氣感，并增加面包的風(fēng)味。7.A.Visuallyinspectingthedough,C.Prickingthedoughwithafinger解析：通過觀察面團(tuán)的外觀和用手指戳面團(tuán)來檢查面團(tuán)是否醒發(fā)是常用的方法。8.A.Flakyandtendertexture,C.Crispandgoldencrust解析：好的派皮應(yīng)該是酥脆和多孔的，并且具有酥脆的金黃色外殼。選項(xiàng)B、D、E描述的派皮特性與好的派皮不符。9.A.Butter,B.Eggs解析：黃油和雞蛋是蛋糕中常用的成分，可以提供水分和空氣，使蛋糕更加濕潤和多孔。選項(xiàng)C、D、E雖然也是蛋糕的成分，但不是主要提供濕潤質(zhì)感的成分。10.A.Toaddsweetness,D.Toprovidecolor解析：糖在烘焙中的主要功能包括增加甜味和提供顏色。選項(xiàng)B、C、E描述的作用不是糖的主要功能。11.A.Kneadingthedoughthoroughly,C.Addingmoreyeast解析：充分揉面可以發(fā)展面筋，使面團(tuán)更有彈性，從而防止面包在烘烤時(shí)變得密實(shí)。添加更多酵母可以促進(jìn)面團(tuán)發(fā)酵，防止變得密實(shí)。12.A.Lightandairytexture,C.Sweetandmoist解析：好的海綿蛋糕應(yīng)該是輕盈、多孔的，并且濕潤和甜美的。選項(xiàng)B、D、E描述的蛋糕特性與海綿蛋糕不符。13.B.Lard,C.Shortening解析：豬油和短油都是制作酥性點(diǎn)心的常用成分，可以提供酥脆的口感。選項(xiàng)A、D、E描述的作用不是豬油和短油的主要功能。14.A.Tobindingredientstogether,B.Toaddmoisture,C.Tocreatealighttexture,D.Toenhanceflavor解析：雞蛋在烘焙中的主要功能包括粘合劑、增加水分、形成輕質(zhì)結(jié)構(gòu)、增強(qiáng)風(fēng)味。15.A.Usingalowoventemperature,E.Usingawirerack解析：使用低溫烤箱烘烤餅干可以防止餅干烤焦，同時(shí)保持餅干的酥脆口感。使用冷卻架可以防止餅干粘連。16.A.Flakyandtendertexture,C.Crispandgoldencrust解析：好的派皮應(yīng)該是酥脆和多孔的，并且具有酥脆的金黃色外殼。選項(xiàng)B、D、E描述的派皮特性與好的派皮不符。17.A.Butter,B.Eggs解析：黃油和雞蛋是蛋糕中常用的成分，可以提供水分和空氣，使蛋糕更加濕潤和多孔。選項(xiàng)C、D、E雖然也是蛋糕的成分，但不是主要提供濕潤質(zhì)感的成分。18.A.Toaddsweetn