11.構(gòu)成書法藝術(shù)的視覺(jué)要素是點(diǎn)畫、結(jié)構(gòu)和(      )
Ａ.筆墨                                                            B.筆劃
C.格式                                                             D.章法
12.統(tǒng)一是有規(guī)律的組合圖案各部分(      )
Ａ.整體部分                                                     B.相同之處
C.具象部分                                                      D.局部部分
13.食品造型藝術(shù)應(yīng)遵循簡(jiǎn)易、美觀、大方和因材（原料）制宜的原則，為達(dá)到食品造型藝術(shù)的最佳效果，必須結(jié)合食品造型圖案的(      )
Ａ.色彩規(guī)律                                                     B.構(gòu)成規(guī)律
C.制作規(guī)律                                                      D.布局規(guī)律
14.美感是指人對(duì)美的感覺(jué)和(      )
Ａ.體會(huì)                                                            B.動(dòng)感
C.觸覺(jué)                                                             D.認(rèn)知
15.寫意變形不象寫實(shí)變形那樣，在寫實(shí)資料的基礎(chǔ)上加以調(diào)整修飾就可以了，而必須把自然物象進(jìn)行一番(      )
Ａ.展現(xiàn)                                                            B.表現(xiàn)
C.改造                                                             D.調(diào)整
16.食品造型藝術(shù)是餐飲美學(xué)中突出的一部分。它的范疇屬于實(shí)用工藝(      )
Ａ.理論                                                            B.美術(shù)
C.裝飾                                                             D.技術(shù)
17.漆器比青銅器、陶器優(yōu)越得多的特點(diǎn)是(      )
Ａ.原始和裝飾                                                 B.實(shí)用和審美
C.實(shí)用和經(jīng)濟(jì)                                                  D.崇高和裝飾
18.在餐飲空間格局設(shè)計(jì)中，大到家具、隔斷，小到擺件、掛件，它們的陳設(shè)依附于(      )
Ａ.組成部分                                                     B.空間形式
C.空間格局                                                      D.陳設(shè)品
19.美食節(jié)活動(dòng)關(guān)鍵在于決定人的(      )
Ａ.精神需求                                                     B.飲食需求
C.生活需求                                                      D.工作需求
20.設(shè)計(jì)一場(chǎng)完美的宴會(huì)席面，不僅要求色彩艷麗醒目，而且每桌餐具必須(      )
Ａ.多彩                                                            B.多項(xiàng)
C.搭配                                                             D.配套