6.下列品種屬于廣式面點的是(      )

A.翡翠燒麥                                                     B.五芳齋棕子

C.叉燒包                                                        D.撥魚面

7.西周初年為了節(jié)約糧食、積蓄國力，頒布了我國歷史上第一部禁酒法典(      )

A.《酒誥》                                                     B.《酒經(jīng)》   

C.《酒法》                                                     D.《酒禁》

8.按照酒令的形式擊鼓傳花屬于(      )

A.雅令                                                            B.通令   

C.籌令                                                            D.四書令

9.清代對茶文化的突出貢獻(xiàn)，是風(fēng)靡一時，暢銷國內(nèi)外，且在茶文化中獨樹一幟的(      )

A.功夫紅茶                                                     B.龍井茶

C.碧螺春                                                        D.青茶

10.明代是中國茶文化的轉(zhuǎn)折期，茶具方面的變化表現(xiàn)在廣泛使用(      )

A.金茶具                                                        B.紫砂茶具   

C.銀茶具                                                        D.瓷茶具

11.消費過程本身的物質(zhì)活動以及伴隨而來的飲食消費者的心理思維、消費價值判斷、指導(dǎo)思想與行為準(zhǔn)則，是指(      )

A.飲食美學(xué)                                                     B.飲食文化   

C.飲食心理                                                     D.飲食消費文化

12.飲食消費時往往猶豫不決，常觀望別人，受別人選擇影響的消費者的個性氣質(zhì)屬于

(      )

A.多血質(zhì)                                                        B.膽汁質(zhì)

C.黏液質(zhì)                                                        D.抑郁質(zhì)

13.中國古代有“五禮”，即：吉禮、兇禮、軍禮、賓禮、嘉禮，其中嘉禮指的是(      )

A.祭祀之事                                                     B.賓客之事   

C.冠婚之事                                                     D.軍旅之事

14.蒙古族的飲食中最具特色的是(      )

A.馬奶酒                                                        B.手抓羊肉   

C.烤全羊                                                        D.烤奶酪

15.《病中遣懷》、《食粥》等一類詩詞提倡蔬食、強調(diào)吃素、吃粥的養(yǎng)生作用，作者是(      )

A.蘇軾                                                            B.陸游   

C.黃庭堅                                                        D.楊萬里