16.青銅器中最典型的裝飾紋樣是

Ａ.象形紋                                                        B.饕餮紋

C.魚形紋                                                         D.植物紋

17.色調(diào)以傾向青、青綠、青紫色的是

Ａ.暖色調(diào)                                                        B.熱色調(diào)

C.暗色調(diào)                                                         D.冷色調(diào)

18.食品雕刻不同于平面構(gòu)成的冷盤造型，食品雕刻是

Ａ.平面造型                                                     B.組合造型

C.具象造型                                                      D.立體造型

19．展臺布置的作用在于重點推薦宴會的

Ａ.規(guī)模                                                            B.程度

C.檔次                                                             D.主題

20．美食節(jié)期間,餐臺設(shè)計的目的是使顧客從視覺和感受上獲得某種有特點的空間，從而增加對美食節(jié)餐廳的特定的

Ａ.形象識別                                                     B.風(fēng)格變化  

C.外部識別                                                      D.形式變化

21．構(gòu)成環(huán)境效果的諸多要素最終都以

A.材料為主                                                      B.色彩為主  

C.裝置為主                                                      D.明暗為主

22．美存在于各類事物的內(nèi)容和形式的統(tǒng)一之中，這就是美的

Ａ.社會性                                                        B.藝術(shù)性

C.審美性                                                         D.形象性

23．人類在社會實踐中創(chuàng)造了美，在創(chuàng)造美的過程中又提高了自己的審美能力和

Ａ.審美需要                                                     B.審美態(tài)度  

C.審美特點                                                      D.審美條件

24．“書畫同源”不僅表現(xiàn)在“筆墨紙硯”和幅式，更在于節(jié)奏、神韻和

A.象形                                                             B.書寫

C.章法                                                             D.氣勢

25．餐具的完美統(tǒng)一，主要體現(xiàn)內(nèi)在美和外在

Ａ.形式                                                            B.色澤

C.紋樣                                                             D.大小