11．“東坡肉”主配料的原料料形是

A．月牙片                                                  B．瓦房塊

C．長(zhǎng)方塊                                                  D．細(xì)絲

12．制作水晶果凍的主要原料是

A．豬皮                                                      B．瓊脂

C．魚(yú)鱗                                                      D．牛肉湯

13．由片形原料切成的絲狀材料，大多適合于制作

A．炒制菜品                                               B．燉制菜品

C．餡心菜品                                               D．紅燒菜品

14．入口感最舒服的食鹽水溶液濃度為

A．0.8％~1.2％                                           B．3％~5％

C．7％~9％                                                D．10％~12％

l5．用于制作四喜餃子的上餡法為

A．包餡法                                                  B．夾餡法

C．卷餡法                                                  D．釀餡法

l6．蔗糖的最強(qiáng)甜味溫度是

A．30℃左右                                               B．40℃左右

C．50℃左右                                               D．60℃左右

17．在酸、甜、咸比例相當(dāng)?shù)臈l件下，下列說(shuō)法正確的是

A．在酸味中加糖，會(huì)使酸味減弱

B．在酸味中加糖，會(huì)使酸味增強(qiáng)

C．在甜味中加鹽，會(huì)使甜味減弱

D．在甜味中加醋，會(huì)使甜味增強(qiáng)

18．作為宴席的“臉面”和“先鋒官”的菜肴品種是

A．熱炒                                                      B．冷菜

C．大菜                                                      D．水果

19．下列菜肴中，素菜作為主料在菜肴中出現(xiàn)的是

A．海米珍珠筍                                           B．湯爆大蛤

C．板栗山雞                                               D．冬瓜雞

20．宴席上菜原則中不正確的是

A．先冷后熱                                               B．先葷后素

C．先濃后淡                                               D．先甜后咸