11．曾被乾隆皇帝稱為“天下第一鮮”的軟體動(dòng)物類原料是(      )

A．蚶子                                                          B.江珧蛤

C.文蛤                                                             D.青子

12．頭足類軟體動(dòng)物中具有10條腕的品種是(      )

A．魷魚                                                          B.柔魚

C.短蛸                                                             D.長(zhǎng)蛸

13．下列糧食類原料中，屬于蓼科作物的是(      )

A．燕麥                                                          B.蕎麥

C.粟                                                                D.小麥

14．百葉屬于(      )

A．米制品                                                       B.面制品

C.豆制品                                                         D.淀粉制品

15．蔬菜中的淀粉是屬于(      )

A．糖類                                                          B.維生素

C.蛋白質(zhì)                                                         D.礦物質(zhì)

16．下列蔬菜中，原產(chǎn)地為地中海沿岸的是(      )

A．芫荽                                                          B.薺菜

C.甘藍(lán)                                                             D.菠菜

17．味精的第三代產(chǎn)品是(      )

A．普通味精                                                   B.特鮮味精

C.強(qiáng)力味精                                                      D.復(fù)合味精

18．下列不含豆類原料的調(diào)味醬是(      )

A．黃醬                                                          B.豆瓣醬

C．番茄醬                                                       D.海鮮醬

19．為防止凝固后的油脂在熔化時(shí)氧化，菜油的儲(chǔ)存溫度一般宜高于(      )

A．0℃                                                            B.3℃

C.5℃                                                               D.10℃

20．綠豆糕著色常用的色素是(      )

A．姜黃素                                                       B.紅曲米

C.葉綠素                                                         D.胡蘿卜素