11．質(zhì)量最佳的銀魚(yú)產(chǎn)于

A．鄱陽(yáng)湖                                                  B．太湖

C．洞庭湖                                                  D．巢湖

12．用于加工干制品    的是

A．牡蠣                                                      B．蛤蜊

C．扇貝                                                      D．貽貝

13．下列不屬于世界三大薯類的是

A．木薯                                                      B．甘薯

C．馬鈴薯                                                  D．土薯

14．拉皮屬于

A．米制品                                                  B．面制品

C．豆制品                                                  D．淀粉制品

l5．蔬菜中的纖維素是一種

A．糖類                                                      B．維生素

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

l6．下列蔬菜中，原產(chǎn)地為中國(guó)的是

A．芫荽                                                      B．芹菜

C．菠菜                                                      D．薺菜

l7．味精的第二代產(chǎn)品是

A．普通味精                                               B．特鮮味精

C．特色味精                                               D．復(fù)合味精

18．椒鹽制作過(guò)程中，鹽和花椒的比例應(yīng)為

A．1：1                                                      B．1：2

C．1：3                                                      D．2：1

19．在歐洲被看作最佳食用油的是

A．豆油                                                      B．花生油

C．菜油                                                      D．葵花子油

20．靛藍(lán)在烹飪中大多與其他色素混合后使用，其使用量是

A．0.05克／千克                                        B．0.1克／千克

C．0.2克／千克                                          D．0.3克／千克