中式面点师中级理论知识试卷答案2022

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10/17
<p>&nbsp; &nbsp;<a style="color: #0000ff;" href="https://www.eepw.com/app/33.html" target="_blank">中式面点师</a>中级理论知识试卷答案2022专为各位需要报考中式面点师中级证的伙伴提供,题量丰富,值得一测。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202210/17634d25433905c.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;1.煮饺子时,应用( )推动水面,以免饺子生坯贻锅底。<br />&nbsp; &nbsp;A、平铲<br />&nbsp; &nbsp;B、手勺<br />&nbsp; &nbsp;C、漏勺<br />&nbsp; &nbsp;D、利板&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;2.烤箱内的温度 140~170℃为微火,适宜烤制桃酥、蛋糕等品种。<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;3.()机体对维生素的需要量虽然不多,但缺乏时可引起不同的疾病。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;4.冻肉应(),因解冻后的肉,肉色变白,肉汁流失,难以保存。<br />&nbsp; &nbsp;A、使用前先解冻<br />&nbsp; &nbsp;B、随加工随解冻<br />&nbsp; &nbsp;C、加工中再解冻<br />&nbsp; &nbsp;D、加工后再解冻&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;5.包粽子原料除了可选用糯米外,也可选用粘性大的粘小米。()<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;6.茉莉花瓣挑洗干净后用擦透,腌渍片刻待用。<br />&nbsp; &nbsp;A、精盐<br />&nbsp; &nbsp;B、白糖<br />&nbsp; &nbsp;C、红糖<br />&nbsp; &nbsp;D、淀粉&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;7.调制层酥皮面中的蛋水面时,应将原料和匀扩透,整理成长方形,放入平盘,进冰箱冷冻待用。<br />&nbsp; &nbsp;答案:对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;8.制作一品烧饼的工艺流程是()。<br />&nbsp; &nbsp;A、和面一开酥一下剂一制皮一上馅一成形一成熟<br />&nbsp; &nbsp;B、和面一制皮一下剂一开酥一上馅一成形一成熟<br />&nbsp; &nbsp;C、和面一开酥&rarr;下剂&rarr;制皮一上馅一成熟一成形<br />&nbsp; &nbsp;D、和面一开酥一下剂一上馅一成形一成熟&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.普通粉的特点是弹性小、( )、营养素全,适宜做大众化的食品。<br />&nbsp; &nbsp;A、可塑性强<br />&nbsp; &nbsp;B、延伸性大<br />&nbsp; &nbsp;C、可塑性差<br />&nbsp; &nbsp;D、韧性强&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;10.包馅法根据品种特点可分为无缝(),卷边、提褶等。<br />&nbsp; &nbsp;A、拢馅<br />&nbsp; &nbsp;B、捏边<br />&nbsp; &nbsp;C、包捏<br />&nbsp; &nbsp;D、夹边&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;11.利用不同加温方法对点心成品加热,主要会产生白色和金黄色两种颜色()<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;12.寄生在人体小肠内的蛔虫是人的宿主。()<br />&nbsp; &nbsp;答案:错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;13.大白菜,各种瓜类蔬菜剁制后,必须( )。<br />&nbsp; &nbsp;A、焯水<br />&nbsp; &nbsp;B、加调料<br />&nbsp; &nbsp;C、挤去水分<br />&nbsp; &nbsp;D、加盐&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;14.销售毛利率是点心毛利与()之间的比率<br />&nbsp; &nbsp;A、销售价格<br />&nbsp; &nbsp;B、营业费用<br />&nbsp; &nbsp;C、利润<br />&nbsp; &nbsp;D、工资&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;15.阳光照射会引起一些原料的褪色、变色、营养损失或()。<br />&nbsp; &nbsp;A、变成绿色<br />&nbsp; &nbsp;B、滋味变坏<br />&nbsp; &nbsp;C、组织变软<br />&nbsp; &nbsp;D、进入成熟&nbsp; &nbsp;<br />&nbsp; &nbsp;答案:B<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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