廚師英語(yǔ)模擬考試試題及答案

一、單項(xiàng)選擇題（總共10題，每題2分）1.Whatisthenameofthedishthatconsistsofbatteredandfriedchickenpieces?A.LasagnaB.SchnitzelC.ChickentendersD.Paella2.WhichofthefollowingisaFrenchtechniqueforcookingfoodinapotoveranopenfire?A.BouillabaisseB.FlambéC.SouffléD.Ratatouille3.Whatisthemainingredientinavinaigrette?A.MayonnaiseB.OliveoilC.ButterD.Soysauce4.WhichherbiscommonlyusedtoflavorItaliandisheslikepastaandpizza?A.RosemaryB.ThymeC.BasilD.Oregano5.Whatistheprocessofcookingfoodslowlyinaliquidthatbarelycoversthefood?A.BoilingB.PoachingC.RoastingD.Grilling6.Whichofthefollowingisatypeofpastathatislongandthin,likespaghetti?A.FettuccineB.PenneC.LinguineD.Ravioli7.Whatisthenameofthedishmadefromgroundmeat,typicallybeef,mixedwithbreadcrumbsandseasonings?A.GoulashB.BolognesesauceC.FrikadellerD.Chiliconcarne8.Whichofthefollowingisatypeofcheesethatissoftandspreadable?A.ParmesanB.CheddarC.BrieD.Gouda9.Whatistheprocessofcookingfoodbydryheatinanoven?A.BoilingB.BakingC.SteamingD.Frying10.Whichofthefollowingisatypeofsoupthatismadewithvegetables,meat,andsometimespastaorrice?A.BouillabaisseB.MinestroneC.NoodlesoupD.TomYum二、多項(xiàng)選擇題（總共10題，每題2分）1.WhichofthefollowingareexamplesofItalianpastashapes?A.SpaghettiB.LasagnaC.RavioliD.PenneE.Fettuccine2.Whatarethemaincomponentsofavinaigrette?A.OliveoilB.VinegarC.MustardD.SugarE.Salt3.WhichofthefollowingarecommonherbsusedinFrenchcuisine?A.ThymeB.RosemaryC.ParsleyD.SageE.Oregano4.Whatarethedifferentmethodsofcookingfood?A.BoilingB.GrillingC.BakingD.FryingE.Steaming5.Whichofthefollowingaretypesofcheese?A.ParmesanB.CheddarC.BrieD.GoudaE.Mozzarella6.Whatarethemainingredientsinachickenstir-fry?A.ChickenbreastB.VegetablesC.SoysauceD.GingerE.Garlic7.WhichofthefollowingareItaliandishes?A.LasagnaB.SpaghettiBologneseC.PizzaMargheritaD.RavioliE.Tiramisu8.Whatarethemaincomponentsofasaladdressing?A.VinegarB.OliveoilC.MustardD.SugarE.Salt9.Whichofthefollowingaretypesofsoups?A.BouillabaisseB.MinestroneC.NoodlesoupD.TomYumE.Vegetablesoup10.Whatarethemainingredientsinabeefstew?A.BeefB.VegetablesC.TomatopasteD.WineE.Beefbroth三、判斷題（總共10題，每題2分）1.LasagnaisatypeofItalianpasta.2.FlambéisaFrenchtechniqueforcookingfoodoveranopenfire.3.Avinaigretteisatypeofsaladdressingmadewithoilandvinegar.4.BasilisaherbcommonlyusedinItaliandishes.5.Poachingisamethodofcookingfoodslowlyinaliquid.6.Linguineisatypeofpastathatislongandthin,likespaghetti.7.Frikadellerisadishmadefromgroundmeatmixedwithbreadcrumbsandseasonings.8.Brieisatypeofcheesethatissoftandspreadable.9.Bakingistheprocessofcookingfoodbydryheatinanoven.10.MinestroneisatypeofItaliansoupmadewithvegetables,meat,andsometimespastaorrice.四、簡(jiǎn)答題（總共4題，每題5分）1.Describetheprocessofmakingasimplevinaigrette.2.Explainthedifferencebetweenboilingandpoaching.3.ListthreecommonherbsusedinFrenchcuisineanddescribetheirflavors.4.Describethemainingredientsandstepstomakeabasicchickenstir-fry.五、討論題（總共4題，每題5分）1.Discusstheimportanceofunderstandingdifferentcookingtechniquesintheculinaryindustry.2.Discusstheroleofherbsandspicesinenhancingtheflavorofdishes.3.DiscusstheculturalsignificanceofItaliancuisineintheglobalfoodindustry.4.Discussthechallengesandbenefitsofworkinginaprofessionalkitchen.答案：一、單項(xiàng)選擇題1.C2.B3.B4.C5.B6.C7.C8.C9.B10.B二、多項(xiàng)選擇題1.A,B,D,E2.A,B,C,D,E3.A,B,C,D4.A,B,C,D,E5.A,B,C,D,E6.A,B,C,D,E7.A,B,C,D,E8.A,B,C,D,E9.A,B,C,D,E10.A,B,C,D,E三、判斷題1.False2.True3.True4.True5.True6.True7.True8.True9.True10.True四、簡(jiǎn)答題1.Tomakeasimplevinaigrette,youwillneedoliveoil,vinegar(suchasbalsamicorapplecider),mustard,sugar,andsalt.Mixtheoilandvinegarinabowl,thenaddthemustard,sugar,andsalt.Whiskthemixtureuntilitemulsifiesandthedressingissmooth.2.Boilingisamethodofcookingfoodinboilingwater,whichiswaterthathasreacheditsboilingpoint(100°Cor212°F).Poachingisamethodofcookingfoodgentlyinaliquidthatisnotboiling,typicallyatatemperaturebetween60°Cand85°C.Boilingisamoreintensecookingmethod,whilepoachingisgentlerandhelpstokeepthefoodtenderandmoist.3.ThreecommonherbsusedinFrenchcuisinearethyme,rosemary,andparsley.Thymehasasubtle,earthyflavorwithahintoflemon.Rosemaryhasastrong,pineyflavorwithaslightlybitteraftertaste.Parsleyhasafresh,grassyflavorwithaslightlypepperynote.4.Tomakeabasicchickenstir-fry,youwillneedchickenbreastorthigh,vegetablessuchasbellpeppers,broccoli,andcarrots,soysauce,ginger,garlic,andsesameoil.Cutthechickenintobite-sizedpiecesandmarinateitinsoysauce,ginger,andgarlic.Heatsesameoilinawokorlargeskilletoverhighheat,thenaddthechickenandstir-fryuntilitiscooked.Addthevegetablesandstir-fryuntiltheyaretender-crisp.Servethechickenstir-fryhotwithriceornoodles.五、討論題1.Understandingdifferentcookingtechniquesiscrucialintheculinaryindustryasitallowschefstohaveawiderangeofskillsandknowledgetocreatediverseandhigh-qualitydishes.Itenablesthemtoadapttovariousrecipesandcookingstyles,enhancetheflavorandtextureofingredients,andsolveproblemsinthekitchenmoreeffectively.2.Herbsandspicesplayasignificantroleinenhancingtheflavorofdishesbyaddingdepth,complexity,andaromaticqualities.Theycantransformasimpledishintoaculinarymasterpiecebyprovidingaburstofflavorandaroma.Differentherbsandspicescancomplementorcontrastwiththemainingredients,creatingabalancedandharmonioustasteprofile.3.Italiancuisineholdsgreatculturalsignificanceintheglobalfoodindustry.Itisknownforitsemphasisonfresh,high-qualityingredients,simplecoo