西式面点师中级理论考试及答案2022

<p>&nbsp; &nbsp;<a style="color: #0000ff;" href="https://www.jutiku.cn/app/24.html" target="_blank">西式面点师</a>中级理论考试及答案2022早已经为大家准备好，需要备考西式面点师中级资格证，就不要错过。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202209/24632ed32347590.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;1.()泡夫是用油面调制方法制成的一类点心。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;2.风登糖在西点中是不可缺少的辅助材料，()时它可或覆或挂在其表层。<br />&nbsp; &nbsp;A、装饰点心<br />&nbsp; &nbsp;B、制作面团<br />&nbsp; &nbsp;C、制作面糊<br />&nbsp; &nbsp;D、烤制蛋糕&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;3.基础代谢是指机体完全处在休息状态下，维持机体内部的生理活动最低的能量消耗。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;4.硬质面包的用料根据配方的不同而略有差异，但一般用料有面粉、糖、油脂、鸡蛋、酵母、奶粉、盐等。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;5.机械设备的外部可用强碱性温水擦洗。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;6.清酥面坯的主要辅料是水和()等。<br />&nbsp; &nbsp;A、奶油<br />&nbsp; &nbsp;B、奶酪<br />&nbsp; &nbsp;C、盐<br />&nbsp; &nbsp;D、乳品&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：c<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;7.制作巧克力乳冻所使用的巧克力与牛奶的比例一般为()。<br />&nbsp; &nbsp;A、1:3<br />&nbsp; &nbsp;B、2:1<br />&nbsp; &nbsp;C、1:4<br />&nbsp; &nbsp;D、3:1&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;8.使用面粉筋度较低、水分较少的硬质面包面坯配方与老面团一起搅拌的面坯，质地较硬，调制好后()，分割、整形。<br />&nbsp; &nbsp;A、需要进行基本酸酵<br />&nbsp; &nbsp;B、需静置几分钟<br />&nbsp; &nbsp;C、不需进行基本酸酵<br />&nbsp; &nbsp;D、需放入冰箱松驰&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;9.泡夫面糊中由于蛋白质的热凝固性，能使增大的体积固定。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;10.热苏夫力成熟时间的长短与制品大小和温度有关。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;11.按所挤的原料、性质划分挤的方法，常用的有裱花嘴子挤法、()、生面糊挤法和生面坯挤法。<br />&nbsp; &nbsp;A、裱花袋子挤法<br />&nbsp; &nbsp;B、熟面糊挤法<br />&nbsp; &nbsp;C、纸卷嘴挤法<br />&nbsp; &nbsp;D、油纸卷挤法&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.泡夫，在中文习惯上称气鼓或()。<br />&nbsp; &nbsp;A、爱克力<br />&nbsp; &nbsp;B、气泡<br />&nbsp; &nbsp;C、苏夫力<br />&nbsp; &nbsp;D、哈斗&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;13.消防给水系统包括自动喷淋灭火系统和()给水系统。<br />&nbsp; &nbsp;A、消防栓<br />&nbsp; &nbsp;B、消防柱<br />&nbsp; &nbsp;C、消防箱<br />&nbsp; &nbsp;D、消防包&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;14.泡芙是用烫制面团制成的，具有外表松脆，色泽金黄的特点。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;15.制作风味蛋糕最不常用的原料是干果。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;</p> <p><span style="background-color: #0000ff; color: #ffffff;">更多试题：</span></p> <p><span style="color: #0000ff;">【西式面点师模拟试卷练习】：<u><a style="color: #0000ff;" href="https://www.wet35.com/shijuan/397_0_1.html">https://www.wet35.com/shijuan/397_0_1.html</a></u></span></p> <p><span style="color: #0000ff;">【西式面点师app考试题库】：<u><a style="color: #0000ff;" href="https://www.wet35.com/app/24.html">https://www.wet35.com/app/24.html</a></u></span></p>