初级西式面点师资格证考试试题及答案

<p>&nbsp; &nbsp;初级<a style="color: #0000ff;" href="https://www.jutiku.cn/app/24.html" target="_blank">西式面点师</a>资格证考试试题及答案来了，大家若想考取西式面点师证书就来此处看看吧。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202209/28633417de1e0ec.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;1.微波炉不能靠近磁性材料，以防止干扰。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;2.若奶油胶冻中填加果汁，应适当填加()的使用量。<br />&nbsp; &nbsp;A、结力<br />&nbsp; &nbsp;B、鸡蛋<br />&nbsp; &nbsp;C、牛奶<br />&nbsp; &nbsp;D、蛋黄&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;3.风味蛋糕是指蛋糕口味、制作工艺较一般蛋糕特殊的一类蛋糕。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;4.肌体内缺少维生素 B1， 会引起()。<br />&nbsp; &nbsp;A、脚气病<br />&nbsp; &nbsp;B、糙皮病<br />&nbsp; &nbsp;C、恶性贫血<br />&nbsp; &nbsp;D、佝偻病&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;5.各种产品的各项耗费之和是()的概念。<br />&nbsp; &nbsp;A、餐饮成本<br />&nbsp; &nbsp;B、广义成本<br />&nbsp; &nbsp;C、燃料成本<br />&nbsp; &nbsp;D、人工成本&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【多选题】<br />&nbsp; &nbsp;6.清酥制品的烘烤温度和时间可视具体品种而定，但一般情况下其烤箱温度应在（）<br />&nbsp; &nbsp;A、140℃<br />&nbsp; &nbsp;B、160℃<br />&nbsp; &nbsp;C、180℃<br />&nbsp; &nbsp;D、220℃&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;7.职业道德是人们在特定的职业活动中所应遵循的行为规范的总和。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;8.翻砂糖除做为制品装饰的原料外，还能制成独有风味的糖果。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.以下不属于天然甜味剂的是()。<br />&nbsp; &nbsp;A、干草<br />&nbsp; &nbsp;B、天门冬酰苯丙氨酸甲脂<br />&nbsp; &nbsp;C、甜菊精<br />&nbsp; &nbsp;D、糖精&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;10.制做翻砂糖时，将糖夜熬到()时即可离火。<br />&nbsp; &nbsp;A、80℃～90℃<br />&nbsp; &nbsp;B、80℃～90℃<br />&nbsp; &nbsp;C、90℃～100℃<br />&nbsp; &nbsp;D、115℃～116℃&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;11.装有馅料的制品成熟后， 有时出现馅料收缩的现象。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.冷苏夫力具有()、清凉爽口、口味香甜的特点。<br />&nbsp; &nbsp;A、质地细腻<br />&nbsp; &nbsp;B、表面有气孔<br />&nbsp; &nbsp;C、内质有蜂窝<br />&nbsp; &nbsp;D、质地粗糙&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;13.脆皮面包多以面粉、酵母、()等为原料。<br />&nbsp; &nbsp;A、白糖<br />&nbsp; &nbsp;B、盐<br />&nbsp; &nbsp;C、鸡蛋<br />&nbsp; &nbsp;D、黄油&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;14.烤熟后的()表面酥香，质地松软，具有整体性的松化层次感。<br />&nbsp; &nbsp;A、果料面包<br />&nbsp; &nbsp;B、硬包<br />&nbsp; &nbsp;C、软包<br />&nbsp; &nbsp;D、松质面包&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;15.科学的膳食制度有利用营养素的消化、吸收和利用。<br />&nbsp; &nbsp;答案：对<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>