6．加工韌性較強或軟爛易碎原料宜采用的刀法是

A．平批                                                        B．波浪批

C．鋸批                                                        D．旋料批

7．調(diào)配發(fā)蛋糊時，一般蛋清重量與淀粉的比例為

A．1:l                                                            B．1:2

C．2;1                                                          D．3:1

8．多用于爆炒類菜肴的芡汁一般屬于

A．包芡                                                        B．糊芡

C．流芡                                                        D．米湯芡

9．燉骨頭湯時加醋可使骨中的鈣分解出來，便于人體吸收，這是利用醋的

A．中和性                                                    B．揮發(fā)性

C．軟化性                                                    D．定位性

10．辣椒、花椒等經(jīng)溫油熬制而成辣椒油、花椒油，這是利用油脂的

A．賦香作用                                                 B．溶味作用

C．潤滑作用                                                 D．去腥作用

11．麻辣味代表的典型菜系是

A．川菜                                                        B．粵菜

C．魯菜                                                        D．淮揚菜

12．酸辣味中的酸味與辣味的形成是依靠

A．泡菜和胡椒                                             B．醋和辣椒

C．泡菜和辣椒                                             D．醋和胡椒

13．"百鳥歸巢"這道菜肴使用的命名方法是

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

C．詩歌名句命名                                          D．夸張手法命名

14．制作蔥油餅使用的面點成形手法是

A．卷                                                           B．包

C．?dāng)?nbsp;                                                          D．疊

15．小籠包子通常采用的包餡法是

A．無縫類                                                    B．提褶類

C．捏邊類                                                    D．卷邊類