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年烘焙师职业资格考试烘焙师专业英语2025阅读与写作试题卷考试时间分钟总分分姓名
一、阅读理解要求仔细阅读下列文章，然后回答问题A.Read the following passagecarefully andchoose thebest answerfrom theoptionsbelow eachquestion.Baking isa traditionaland popularcooking methodthat involvescookingfood bydry heat.The heatsources usedfor baking include hotair,steam,andradiant heat.Baking iscommonly usedfor cookingbread,cakes,pastries,andother baked goods.The baking process involvesseveral stages,including mixingthe ingredients,kneading the dough,shaping the dough,and finally,baking theproductin anoven.Baking isfavored forits abilityto produce a desirabletexture,flavor,and colorin the final product.
1.What isthe maintopic of the passagea The benefitsof bakingb The differenttypes ofbakingc Theprocess ofbakingd Theuses ofbaking
2.According to the passage,what isthe primarypurpose ofbakinga To add flavor to foodbTo preservefoodc Toproducea desirable texture and colordblended,softened
35.The bread1in theoven forabout30minutes,or untila2insertedinto thecenter comesout clean.a bakes,toothpickb cooks,knifec roasts,forkd toasts,toothpick
六、翻译要求将下列句子从英语翻译成中文
36.The properuse ofbaking powderis essentialfor achievinga lightandairy texturein cakes.
37.It isimportant topreheat theoven before placing the dough init toensureeven baking.
38.The qualityof theflour cangreatly affectthe finaltexture of the bread.
39.The bakermust becareful notto overmixthe dough,as thiscan makethebread tough.
40.The aromaof freshlybaked breadcan fillthe entirekitchen,creatinga warmand invitingatmosphere.本次试卷答案如下
一、阅读理解
1.C解析文章主要介绍了烘焙的定义、热源、烘焙过程以及烘焙的优点，因此主要话题是烘焙的过程
2.c解析根据第二段，“baking isfavored forits abilityto producea desirabletexture,flavor,and colorin thefinal product“，烘焙因其能在最终产品中产生理想的质地、风味和颜色而受到青睐
3.c解析文章中提到的热源包括热空气、蒸汽和辐射热，没有直接提到直接热
4.a解析根据第三段，“The bakingprocess involvesseveral stages,includingmixing theingredients,kneading the dough,shaping the dough,and finally,bakingthe productin anoven”，烘焙过程包括混合原料、揉面、塑形和最后在烤箱中烘焙
5.b解析根据第二段,baking isfavored forits abilityto producea desirabletexture,flavor,and colorin thefinal product”,烘焙因其能在最终产品中产生理想的质地、风味和颜色而受到青睐
6.c解析根据第四段，“baking iscommonly usedfor cookingbread,cakes,pastries,and otherbaked goods，烘焙通常用于烘焙面包、蛋糕、糕点和其他烘焙食品
7.c解析文章中提到的烘焙食品包括面包、蛋糕和糕点，没有提到汤
8.d解析根据第二段，“baking isfavored forits abilityto producea desirabletexture,flavor,and colorin thefinal product”,烘焙因其能在最终产品中产生理想的质地、风味和颜色而受到青睐
9.b解析根据第三段，“After kneadingthe dough,it isleft torest foran hourto allow thegluten todevelop”，揉面后，面团需要休息一小时以让面筋发育解析根据第四段，“baking iscommonly usedfor cookingbread,cakes,pastries,and otherbakedgoods，烘焙通常用于烘焙面包、蛋糕、糕点和其他烘焙食品
二、完形填空
11.a解析根据上下文，“crucial”在这里表示“至关重要的，与“essential”意思相近
12.d解析根据上下文，“the right balance of ingredients isimportant forthetaste of the baked productv,正确的配料比例对于烘焙产品的口味至关重要
13.a解析根据上下文，“The basicingredients in baking areflour,sugar,eggs,butter,and milk”，烘焙的基本原料包括面粉、糖、鸡蛋、黄油和牛奶
14.d解析根据上下文，“The basicingredients in baking areflour,sugar,eggs,butter,and milk”，没有提到酵母
15.d解析根据上下文，“the roleof sugarin baking is toadd flavorto the bakedproduct,糖在烘焙中的作用是增加烘焙产品的风味
16.d解析根据上下文，“the roleof butterin baking is toprovide a desirabletexture”，黄油在烘焙中的作用是提供理想的质地
17.a解析根据上下文，“the roleof milkin baking is toadd moistureto the bakedproductv,牛奶在烘焙中的作用是增加烘焙产品的水分
18.d解析根据上下文，“The basicingredients in baking areflour,sugar,eggs,butter,and milk，没有提到酵母
19.b解析根据上下文，leavening agent”指的是帮助烘焙产品膨胀的物质，与“helps the bakedproductrise”意思相近
20.d解析根据上下文，“the useof theright balance of ingredients is importantforthe taste of the baked productv,正确的配料比例对于烘焙产品的口味至关重要
四、词汇辨析
21.c解析根据上下文,“measure”和“ingredients”搭配使用，表示“仔细测量原料”，所以选“mixed”
22.c解析根据上下文，“ratio”和“ingredients”搭配使用,表示“配料比例”，所以选“proportion”
23.b解析:根据上下文，“rest”和“gluten”搭配使用,表示“让面筋发育”，所以选“develop”
24.c解析根据上下文，“preheat”和“oven”搭配使用，表示“预热烤箱”，所以选“heated”
25.b解析:根据上下文，“roll”和“dough”搭配使用,表示“用擀面杖将面团擀平”，所以选“flattened”
26.b解析根据上下文，soften和butter”搭配使用，表示“软化黄油”，所以选“softened”
27.a解析根据上下文，“cool”和“bread”搭配使用，表示“让面包冷却”，所以选“moist”
28.a解析:根据上下文，“pinch”和“salt”搭配使用，表示“一小撮盐”，所以选以little”
29.c解析根据上下文，“cool”和“bread”搭配使用，表示“让面包冷却”，所以选“cool”
30.d解析根据上下文，“master”和“craft”搭配使用，表示“对烘焙工艺的精通”，所以选“talent”
五、语法填空
31.c解析根据上下文，“two cups of flour”表示“两杯面粉”，three cups ofsugar”表示“三杯糖，four eggs”表示“四个鸡蛋”
32.b解析根据上下文，“knead”和“dough”搭配使用，表示“揉面团”，所以选“knead，“expand”和“gluten”搭配使用，表示“让面筋扩张”,所以选“expand”
33.b解析:根据上下文，“texture”和“ingredients”搭配使用，表示“质地和配料，所以选texture，“balance和“baking temperature”搭配使用，表示“平衡和烘焙温度”，所以选“balance”
34.c解析:根据上下文,“beat”和“butter”搭配使用，表示“打黄油”，所以选“beat”，“melted”和“butter”搭配使用,表示“软化的黄油”，所以选“melted”
35.a解析:根据上下文,“bake”和“bread”搭配使用，表示“烘焙面包”，所以选“bakes，“toothpick”和“baking”搭配使用,表示“插入牙签检查面包是否熟透”，所以选“toothpick”
六、翻译
36.正确使用泡打粉对于制作松软、蓬松的蛋糕至关重要
37.在将面团放入烤箱之前预热烤箱是很重要的
38.面粉的质量会极大地影响面包的最终质地
39.烘焙师必须小心不要过度揉面团，因为这会使面包变硬
40.新鲜烘焙的面包的香气可以充满整个厨房，营造出温馨、诱人的氛围d Tocook foodusing steam
3.Which of the followingis nota heatsource usedfor bakingaHot airbSteamc Directheatd Indirectheat
4.The bakingprocess involvesseveral stages.Which of the followingis thefirststage mentionedin the passagea Mixingthe ingredientsbKneading the doughc Shapingthe doughdBaking theproduct
5.Baking isfavored forits abilityto produce:a A desirable flavorbA desirabletextureandcolorc Asoft texturedA hardtexture
6.The passagementions thatbakingiscommonly usedfor cooking:a SoupbSaladsc Breads,cakes,and pastriesdMeat andvegetables
7.Which of the followingis nota bakedgood mentionedin the passagea BreadbCakec SoupdPastry
8.The bakingprocess isfavored forits abilityto produce:a Adesirable texturebAdesirableflavorc Adesirable colordAll of the above
9.According to the passage,what isthe primarypurpose ofkneading thedougha Toadd flavorto the doughbTo makethedoughmore elasticcTo shapethe doughdTo bakethedough
10.The passagementions thatbakingiscommonly usedfor cooking:a SoupbSaladsc Breads,cakes,and pastriesdMeat andvegetables
二、完形填空要求阅读下列短文，从短文后的每个选项中选出可以填入空白处的最佳答案Baking isan artform thatrequires patience,skill,and precision.One ofthemost crucialaspects ofbakingisthe properuse ofingredients.The right balanceofingredients willensure thatthefinalproductis deliciousand visuallyappealing.The followingpassage discussessome of theessential ingredientsused inbaking andtheir functions.The basicingredients inbaking areflour,sugar,eggs,butter,and milk.Each of these ingredientsplays a specific rolein the bakingprocess.
11.The wordcrucial in the firstsentence means:a EssentialbEasyc ExpensivedUnnecessary
12.According to the passage,the useoftherightbalanceof ingredientsisimportant for:a Thecost ofbakingb Theappearance ofthe bakedproductc Thespeed ofthe bakingprocessd Thetaste ofthebakedproduct
13.The basicingredients inbakinginclude:a Flour,sugar,eggs,butter,and milkbFlour,sugar,eggs,butter,and oilcFlour,sugar,eggs,butter,and waterdFlour,sugar,eggs,butter,and honey
14.Which ofthe followingis notan essentialingredient mentionedin thepassageaFlourb Sugarc Eggsd Cheese
15.According to thepassage,the roleof sugarinbakingis:a Toadd flavortothebaked productbTo actas aleavening agentcTo providea desirabletextured Alloftheabove
16.The roleof butterinbakingis:a Toaddflavortothebaked productbTo actas aleavening agentcTo providea desirabletextured Alloftheabove
17.The roleof milkinbakingis:aToadd moisturetothebaked productbTo actas aleavening agentcTo provideadesirabletextured Alloftheabove
18.According tothepassage,which ofthefollowingingredientsisnotmentioneda FlourbSugarcEggs
19.The wordleavening agentin thepassage refersto:a A substance thatadds flavortothebaked productbA substancethat helpsthebakedproduct risecAsubstancethat providesadesirabletextured Alloftheabove
20.The passagestates thatthe useoftherightbalanceofingredientsisimportant for:aThecost ofbakingbTheappearance ofthebakedproductc Thespeed ofthe bakingprocessd Thetasteofthebakedproduct
四、词汇辨析要求从下列选项中选择最合适的词或短语填入空格中，使句子意思完整
21.The bakercarefully measuredtheingredientsto ensurethe perfecttasteand textureofthe bread.a combinedbblendedc mixeddkneaded
22.The recipecalled foraspecificratio offlour towater,which iscrucialfor thedoughs elasticity.a balancebconsistencyc proportiondmixture
23.After thedough wasmixed,it was left torest foran hourto allowthegluten todevelop.a risebmaturec expanddharden
24.The ovenwas preheatedtotherecommended temperaturebeforeplacingthebread init.a cooledbwarmedc heateddcooled down
25.The bakerused arolling pinto flattenthedough,ensuring itwas aneventhickness.a spreadbflattenedc kneadeddfolded
26.The recipeindicated thatthe buttershould besoftened beforeincorporatingit intothedough.a meltedbsoftenedc melteddownd softenedup
27.The breadwasleftto coolon awire rackto preventit frombecomingsoggy.a moistbdryc softdhard
28.The bakeradded apinch ofsalt toenhance theflavor ofthe bread.a alittleb abitc atouchd asmall amount
29.The finalstep inthebakingprocess wasto letthebreadcool completelybeforeslicing.a cool downb cooloffc cooldcooldowncompletely
30.The bakers expertisewas evidentintheway hehandled thedough,demonstrating amastery ofthe craft.a skillbknowledgec experiencedtalent
五、语法填空要求根据句子意思，从下列选项中选择最合适的词或短语填入空格中，使句子意思完整
31.The recipecalls for1cupsofflour,2cupsofsugar,and3eggs.a two,three,fourb three,two,fourc four,three,twod four,two,three
32.After1thedough,the bakerlet itrest foran hourtoallowthe glutento
2.a mix,developb knead,expandc mix,matured knead,harden
33.The1ofthebread dependson the2oftheingredientsand thebaking temperature.a taste,proportionb texture,balancec appearance,consistencyd flavor,mixture
34.The baker1the butteruntil itwas2before addingit tothedough.a mixed,softenedb kneaded,meltedc beat,melted。
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