2025年烘焙師職業(yè)資格考試烘焙師專(zhuān)業(yè)英語(yǔ)聽(tīng)力與口語(yǔ)試題卷

2025年烘焙師職業(yè)資格考試烘焙師專(zhuān)業(yè)英語(yǔ)聽(tīng)力與口語(yǔ)試題卷考試時(shí)間：______分鐘總分：______分姓名：______一、ListeningComprehension要求：本部分包含10道題目，每題后附有四個(gè)選項(xiàng)，請(qǐng)根據(jù)聽(tīng)力材料選擇最合適的答案。1.Whatisthemainpurposeofthebakery?A.Toprovideaplaceforcustomerstoenjoytheircoffee.B.Tosellfreshbakedgoods.C.Toofferavarietyofcakesandpastries.D.Tohostcookingclasses.2.Whichofthefollowingingredientsisnotcommonlyusedinbaking?A.FlourB.SugarC.EggsD.Water3.Listentotheconversationandanswerthefollowingquestion:Whattypeofbreaddoesthecustomerprefer?A.WholewheatbreadB.WhitebreadC.RyebreadD.Sourdoughbread4.Whatisthedifferencebetweenyeastandbakingpowder?A.Yeastisaleaveningagent,whilebakingpowderisaraisingagent.B.Yeastisaraisingagent,whilebakingpowderisaleaveningagent.C.Yeastandbakingpowderarebothleaveningagents.D.Yeastandbakingpowderarebothraisingagents.5.Listentotheconversationandanswerthefollowingquestion:WhatisthemainingredientinaclassicFrenchpastry?A.FlourB.ButterC.EggsD.Cream6.Whatistheprocesscalledwhenthedoughiskneaded?A.RollingB.MixingC.KneadingD.Folding7.Listentotheconversationandanswerthefollowingquestion:Whatistheprimaryingredientinachocolatecake?A.FlourB.ButterC.EggsD.Chocolate8.Whatisthepurposeofproofingdough?A.Tomakethedoughmoreelastic.B.Toallowtheyeasttoactivate.C.Toincreasethesizeofthedough.D.Tomakethedoughmoreflavorful.9.Listentotheconversationandanswerthefollowingquestion:Whatisthemaindifferencebetweenatartandapie?A.Tarthasaflakycrust,whilepiehasapiecrust.B.Tartisfilledwithfruit,whilepieisfilledwithmeat.C.Tartissweet,whilepieissavory.D.Tartissavory,whilepieissweet.10.Whatistheroleofsaltinbaking?A.Toenhancetheflavorofthebakedgoods.B.Topreventthedoughfromrisingtoomuch.C.Tomakethebakedgoodsmoretender.D.Alloftheabove.四、ReadingComprehension要求：本部分包含10道題目，請(qǐng)根據(jù)所給文章內(nèi)容選擇最合適的答案。11.Whatistheprimaryfocusofthearticle?A.Thehistoryofbread-making.B.Theimportanceofflourinbaking.C.Theevolutionofbakingtechniques.D.Theuseofdifferenttypesofyeast.12.Accordingtothearticle,whichofthefollowingisnotatraditionalbakingmethod?A.HandkneadingB.MachinekneadingC.ColdfermentationD.Fastfermentation13.Whatisthemainpurposeofthearticle?A.Toteachreadershowtomaketheirownbread.B.Toprovidealistofingredientsforasimplebreadrecipe.C.Toexplainthesciencebehindthefermentationprocess.D.Tocomparethetasteofhomemadebreadwithstore-boughtbread.14.Listentotheconversationandanswerthefollowingquestion:Whatistherecommendedtemperatureforproofingyeastdough?A.85°F(29°C)B.95°F(35°C)C.105°F(41°C)D.115°F(46°C)15.Whatistheroleofthebaker'spercentageinbaking?A.Itisamethodofexpressingtheratioofingredientsinarecipe.B.Itisameasurementoftheweightoftheflourusedinarecipe.C.Itisatechniqueusedtocontrolthefermentationprocess.D.Itisawaytoensurethatthedoughiswell-mixed.16.Listentotheconversationandanswerthefollowingquestion:WhatisthemainingredientinaclassicFrenchpastry?A.FlourB.ButterC.EggsD.Cream17.Whatistheprocesscalledwhenthedoughiskneaded?A.RollingB.MixingC.KneadingD.Folding18.Listentotheconversationandanswerthefollowingquestion:Whatistheprimaryingredientinachocolatecake?A.FlourB.ButterC.EggsD.Chocolate19.Whatisthepurposeofproofingdough?A.Tomakethedoughmoreelastic.B.Toallowtheyeasttoactivate.C.Toincreasethesizeofthedough.D.Tomakethedoughmoreflavorful.20.Whatisthemaindifferencebetweenatartandapie?A.Tarthasaflakycrust,whilepiehasapiecrust.B.Tartisfilledwithfruit,whilepieisfilledwithmeat.C.Tartissweet,whilepieissavory.D.Tartissavory,whilepieissweet.五、GrammarandVocabulary要求：本部分包含10道題目，請(qǐng)根據(jù)語(yǔ)法和詞匯知識(shí)選擇最合適的答案。21.Choosethecorrectformoftheverbinparentheses.They______(be)busyinthekitchenallmorning.22.Fillintheblankwiththeappropriatepreposition.Therecipecallsfor______(use)apinchofsalt.23.Choosethecorrectwordtocompletethesentence.She______(love)tobake,butshedoesn'thavemuchtimethesedays.24.Fillintheblankwiththecorrectformoftheadjective.The______(rich)chocolatecakewasahitattheparty.25.Choosethecorrectformofthenouninparentheses.Iused______(many)flourintherecipe.26.Fillintheblankwiththecorrectformoftheverb.Thedough______(be)readyforshapingafterthesecondrise.27.Choosethecorrectwordtocompletethesentence.The______(sugar)isakeyingredientinmostbakingrecipes.28.Fillintheblankwiththeappropriatearticle.________(a)professionalbakerneedstohaveagoodunderstandingofdifferentbakingtechniques.29.Choosethecorrectformoftheadjectiveinparentheses.The______(flavorful)pastriesweremadewithfreshingredients.30.Fillintheblankwiththecorrectformoftheverb.Afterthefinalrise,thedough______(be)readytobebakedintheoven.本次試卷答案如下：一、ListeningComprehension1.B.Tosellfreshbakedgoods.2.D.Water3.B.Whitebread4.A.Yeastisaleaveningagent,whilebakingpowderisaraisingagent.5.B.Butter6.C.Kneading7.A.Flour8.B.Toallowtheyeasttoactivate.9.A.Tarthasaflakycrust,whilepiehasapiecrust.10.D.Alloftheabove.解析思路：1.通過(guò)聽(tīng)力材料中的描述，了解到面包店的主要目的是銷(xiāo)售新鮮烘焙的食品，故選B。2.題目要求找出不是烘焙中常用的原料，水在烘焙中是溶劑，不是主要原料，故選D。3.通過(guò)聽(tīng)力材料中的對(duì)話，顧客提到了喜歡白面包，故選B。4.題目要求區(qū)分酵母和發(fā)酵粉的作用，酵母是發(fā)酵劑，發(fā)酵粉是膨脹劑，故選A。5.通過(guò)聽(tīng)力材料中的對(duì)話，了解到經(jīng)典法式甜點(diǎn)的主要成分是黃油，故選B。6.題目要求描述面團(tuán)揉捏的過(guò)程，揉捏是kneading，故選C。7.通過(guò)聽(tīng)力材料中的對(duì)話，了解到巧克力蛋糕的主要成分是面粉，故選A。8.題目要求解釋面團(tuán)發(fā)酵的目的，發(fā)酵讓酵母活化，故選B。9.通過(guò)聽(tīng)力材料中的對(duì)話，了解到tart和pie的主要區(qū)別在于皮，tart有酥皮，pie有派皮，故選A。10.題目要求解釋鹽在烘焙中的作用，鹽可以增強(qiáng)風(fēng)味、防止面團(tuán)過(guò)度膨脹、使面團(tuán)更柔韌，故選D。四、ReadingComprehension11.C.Theevolutionofbakingtechniques.12.D.Fastfermentation13.C.Toexplainthesciencebehindthefermentationprocess.14.A.85°F(29°C)15.A.Itisamethodofexpressingtheratioofingredientsinarecipe.16.B.Butter17.C.Kneading18.D.Chocolate19.B.Toallowtheyeasttoactivate.20.A.Tarthasaflakycrust,whilepiehasapiecrust.解析思路：11.文章主要講述了烘焙技術(shù)的演變過(guò)程，故選C。12.文章提到了快速發(fā)酵，而快速發(fā)酵不是傳統(tǒng)烘焙方法，故選D。13.文章的目的是解釋發(fā)酵過(guò)程中的科學(xué)原理，故