初级西式面点师模拟样题(一)答案

聚题库
09/28
<p>&nbsp; &nbsp;初级<a style="color: #0000ff;" href="https://www.eepw.com/app/24.html" target="_blank">西式面点师</a>模拟样题(一)答案在线查看已经有了,赶紧来在线做西式面点师考试题目测试吧。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202209/286334183d0957a.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;1.碳酸氢铵俗称臭粉,呈白色粉末结晶,有氨臭味,对温度不稳定。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;2.和面机主要用于大量面坯的调制。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;3.炼乳在饭店中以甜炼乳用途最多,常常用于制作布丁之类的()。<br />&nbsp; &nbsp;A、冻食<br />&nbsp; &nbsp;B、淡食<br />&nbsp; &nbsp;C、煎食<br />&nbsp; &nbsp;D、甜食&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;4.原料加工前的进货价值, 必须等于原料加工后的成本。<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;5.夏天,在25-30℃的工作间内搅打植脂奶油,可以先打()的量,差不多时再加余下液体打至所需硬度。<br />&nbsp; &nbsp;A、50%<br />&nbsp; &nbsp;B、60%<br />&nbsp; &nbsp;C、70%<br />&nbsp; &nbsp;D、80%&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;6.冷苏夫力具有内质蜂窝、口味香甜的特点。<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;7.()是由鲜酵母低温干燥制成的颗粒状酵母,在使用前需用温水活化。<br />&nbsp; &nbsp;A、压榨酵母<br />&nbsp; &nbsp;B、活性干酵母<br />&nbsp; &nbsp;C、即发酵母<br />&nbsp; &nbsp;D、液体酵母&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;8.饼干成型的方法多种多样,在西式面点工艺中,常用的成型方法有挤制法、切割法、()和复合法等。<br />&nbsp; &nbsp;A、一次成型法<br />&nbsp; &nbsp;B、二次成型法<br />&nbsp; &nbsp;C、花戳法<br />&nbsp; &nbsp;D、模具法&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.脆皮面包充分的发酵时间能使面团中面筋质充分伸展, ( )。<br />&nbsp; &nbsp;A、质量提高<br />&nbsp; &nbsp;B、体积增大<br />&nbsp; &nbsp;C、重量增加<br />&nbsp; &nbsp;D、体积减少&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;10.日式松质面包面团的糖量适中,()较欧式松质面包多。<br />&nbsp; &nbsp;A、酵母<br />&nbsp; &nbsp;B、蛋量<br />&nbsp; &nbsp;C、牛奶<br />&nbsp; &nbsp;D、水&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;11.用于蛋糕装饰的原料,有软质原料和硬质原料两种。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.( )用于裱制蛋糕制品时,较易操作成型,裱制的成品线条清晰,层次分明,有极强的立体感,而且对各式花嘴的要求比较低。<br />&nbsp; &nbsp;A、鲜奶油<br />&nbsp; &nbsp;B、糖粉<br />&nbsp; &nbsp;C、吉士酱<br />&nbsp; &nbsp;D、黄油酱&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;13.脆皮面包调制方法与甜面包的调制方法基本相同,只是原料的()有差异。<br />&nbsp; &nbsp;A、数量、品质<br />&nbsp; &nbsp;B、名称、品质<br />&nbsp; &nbsp;C、种类、配比<br />&nbsp; &nbsp;D、名称、质量&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;14.风味蛋糕具有风味独特,质地 ( )的特点。<br />&nbsp; &nbsp;A、细密<br />&nbsp; &nbsp;B、酥松<br />&nbsp; &nbsp;C、松软<br />&nbsp; &nbsp;D、光滑&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;15.裱制装饰蛋糕时,需将一个完整的蛋糕坯用细锯刀剖成若干层,每一层应()。<br />&nbsp; &nbsp;A、随心随意<br />&nbsp; &nbsp;B、下薄上厚<br />&nbsp; &nbsp;C、上薄下厚<br />&nbsp; &nbsp;D、厚薄均匀&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;</p> <p><span style="background-color: #0000ff; color: #ffffff;">更多试题:</span></p> <p><span style="color: #0000ff;">【西式面点师模拟试卷练习】:<u><a style="color: #0000ff;" href="https://www.wet35.com/shijuan/397_0_1.html">https://www.wet35.com/shijuan/397_0_1.html</a></u></span></p> <p><span style="color: #0000ff;">【西式面点师app考试题库】:<u><a style="color: #0000ff;" href="https://www.wet35.com/app/24.html">https://www.wet35.com/app/24.html</a></u></span></p>
相关题库