中式面点师理论知识鉴定考试卷及答案

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10/13
<p>&nbsp; &nbsp;<a style="color: #0000ff;" href="https://www.eepw.com/app/33.html" target="_blank">中式面点师</a>理论知识鉴定考试卷及答案有着丰富的试题,包括单选题、多选题、判断题,大家可以来此进行测试。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202210/136347de449a1b1.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;1.按的成形方法对成品的基本要求是薄厚一致,大小均匀,无漏馅。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;2.起酥的风味特点是( )、层次清晰、入口松化香甜。<br />&nbsp; &nbsp;A、色泽金黄<br />&nbsp; &nbsp;B、酥脆可口<br />&nbsp; &nbsp;C、色泽微黄<br />&nbsp; &nbsp;D、外焦里硬&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;3.在社会主义社会中,( )是每一个行业都要遵循的共同宗旨。<br />&nbsp; &nbsp;A、集体利益为先<br />&nbsp; &nbsp;B、国家利益为重<br />&nbsp; &nbsp;C、为国家服务<br />&nbsp; &nbsp;D、为人民服务&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;4.调制擘酥皮面中的黄油酥时,应将原料和匀揉透,整理成长方形,()待用。<br />&nbsp; &nbsp;A、盖上湿布<br />&nbsp; &nbsp;B、放入盆中进冰箱冷冻<br />&nbsp; &nbsp;C、放入平盘进冰箱冷冻<br />&nbsp; &nbsp;D、放入盆中饧后&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;5.微波烹调时,耐热胶膜(保鲜膜)可用于温度不超过( )的烹调。<br />&nbsp; &nbsp;A、200℃<br />&nbsp; &nbsp;B、150℃<br />&nbsp; &nbsp;C、120℃<br />&nbsp; &nbsp;D、100℃&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;6.农历八月十五是传统的中秋节,从()始,月饼就成为宫廷与民间的中秋必食佳点。<br />&nbsp; &nbsp;A、宋代<br />&nbsp; &nbsp;B、元代<br />&nbsp; &nbsp;C、明代<br />&nbsp; &nbsp;D、清代&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;7.油酥大饼的风味特点是( )。<br />&nbsp; &nbsp;A、外酥内软<br />&nbsp; &nbsp;B、饼薄层多<br />&nbsp; &nbsp;C、酥香味美<br />&nbsp; &nbsp;D、外硬内软&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;8.拨鱼面的特点是爽滑,风味独特。()<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.对人体有生理意义的单糖主要有葡萄糖、果糖和()。<br />&nbsp; &nbsp;A、乳糖<br />&nbsp; &nbsp;B、半乳糖<br />&nbsp; &nbsp;C、糖原<br />&nbsp; &nbsp;D、蔗糖&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;10.天然色素一般对人体无害,有些还具有一定的营养药用价值。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;11.根据我国1986年颁布的小麦粉国家标准,特制粉的面筋质含量不应低于()。<br />&nbsp; &nbsp;A、22%<br />&nbsp; &nbsp;B、24%<br />&nbsp; &nbsp;C、26%<br />&nbsp; &nbsp;D、28%&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.动物油营养价值比植物油营养价值低的原因之一是( )。<br />&nbsp; &nbsp;A、饱和脂肪酸含量高<br />&nbsp; &nbsp;B、饱和脂肪酸含量低<br />&nbsp; &nbsp;C、熔点低<br />&nbsp; &nbsp;D、维生素含量多&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:A<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;13.净料只包括购进的半制品原料。()<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;14.制作海绵蛋糕时,将面粉过箩,倒入打好的蛋糊内,边倒面粉边抄拌,拌匀后再将加热至()的黄油淋入蛋糕浆内拌匀。<br />&nbsp; &nbsp;A、100℃<br />&nbsp; &nbsp;B、60℃<br />&nbsp; &nbsp;C、15℃<br />&nbsp; &nbsp;D、10℃&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;15.制作甜馅时原料加工分粗料加工和细料加工。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;</p> <p><span style="background-color: #0000ff; color: #ffffff;">更多试题:</span></p> <p><span style="color: #0000ff;">【中式面点师模拟试卷练习】:<u><a style="color: #0000ff;" href="https://www.wet35.com/shijuan/258_0_1.html">https://www.wet35.com/shijuan/258_0_1.html</a></u></span><u></u></p> <p><span style="color: #0000ff;">【中式面点师app考试题库】:<u><a style="color: #0000ff;" href="https://www.wet35.com/app/33.html">https://www.wet35.com/app/33.html</a></u></span></p>
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