21．酵面發(fā)酵堿輕時(shí)，舌尖品嘗則感到

A．酸味                                                      B．甜味

C．發(fā)澀                                                      D．酒香

22．茄汁魚條的主體味型屬于

A．咸鮮味                                                  B．甜酸味

C．酸辣味                                                  D．香辣味

23．炒面、炒花生在加熱過(guò)程中會(huì)產(chǎn)生濃郁的芳香氣味，這種香氣屬于

A．水煮香氣                                               B．油炸香氣

C．燒烤香氣                                               D．發(fā)酵香氣

24．利用電磁波加熱，波長(zhǎng)最短，具有很強(qiáng)穿透力的烹飪?cè)O(shè)備是

A．微波爐                                                  B．遠(yuǎn)紅外線烤爐

C．電灶                                                      D．電磁灶

25．制作拔絲菜肴時(shí)糖與油的比例通常為

A．6∶l                                                       B．10∶1

C．20∶1                                                    D．30∶1

26．食物非熱熟處理加工最根本的任務(wù)是

A．洗淋                                                      B．浸泡

C．消毒和殺菌                                           D．調(diào)味

27．熱菜的裝盤方法依據(jù)菜肴的湯汁多少靈活掌握，如扣菜一般用

A．拉入法                                                  B．倒入法

C．排入法                                                  D．復(fù)入法

28．雕刻時(shí)刀具上下左右移動(dòng)，這種執(zhí)刀方法是

A．橫握刀法                                               B．直握刀法

C．斜握刀法                                               D．筆握刀法

29．冷菜裝盤時(shí)用刀鏟起原料平坦地脫落在盤中是

A．堆                                                         B．疊

C．排                                                         D．鋪

3．裝飾物約占盤邊1／3的位置，屬于不對(duì)稱圍邊點(diǎn)綴的是

A．中心法                                                  B．間隔法

C．半圍法                                                  D．全圍法