11．麻辣味中的麻與辣分別指的是(      )��

A．麻油與辣椒                                                B．花椒與胡椒��

C．胡椒與辣椒                                                D．花椒與辣椒��

12．酸辣味中的辣味調(diào)味品是(      )��

A．胡椒粉                                                       B．辣椒粉��

C．姜                                                              D．芥末��

13．“霸王別姬”這道菜所采用的命名方法是以(      )��

A．藝術(shù)造型命名                                            B．諧音命名

C．渲染奇特制法命名                                     D．夸張手法命名��

14．制作燒賣使用的面點(diǎn)成形手法是(      )��

A．卷                                                              B．包��

C．?dāng)?nbsp;                                                             D．疊��

15．適合水餃的包餡法是(      )��

A．無縫類                                                       B．提褶類��

C．捏邊類                                                       D．卷邊類��

16．高濕度冷凍食物適宜的解凍溫度是(      )��

A．20℃                                                          B．15℃��

C．10℃                                                          D．-2℃��

17．在畜禽類原料的表皮抹上飴糖加熱后，隨溫度的升高呈現(xiàn)出的色澤順序是(      )��

A．淺黃—醬紅—深紅—焦黑                           B．淺黃—深紅—醬紅—焦黑��

C．焦黑—深紅—醬紅—淺黃                           D．淺黃—深紅—焦黑—醬紅��

18．魚肚適合采用的預(yù)熟處理法是(      )��

A．低溫(焐油)預(yù)熟法                                      B．高溫(走油)預(yù)熟法��

C．沸水預(yù)熟法                                                D．冷水預(yù)熟法��

19．適用于對(duì)整條或排列整齊的扒、燒菜肴造型的方法是(      )��

A．復(fù)入法                                                       B．拖入法��

C．倒入法                                                       D．排入法��

20．將原料戳入另一原料中，或夾入原料間隙中的冷菜裝盤方法是(      )��

A．鋪                                                              B．砌��

C．插                                                              D．貼��