中式面点师考试试题及答案2022

<p>&nbsp; &nbsp;<a style="color: #0000ff;" href="https://www.jutiku.cn/app/33.html" target="_blank">中式面点师</a>考试试题及答案2022内包含了非常多的中式面点师最新考试题，大家千万不要错过。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202210/1263468cca3c8e4.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;1.油脂可增加香味，提高成品的( )。<br />&nbsp; &nbsp;A、色泽度<br />&nbsp; &nbsp;B、口感<br />&nbsp; &nbsp;C、营养价值<br />&nbsp; &nbsp;D、弹性&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;2.烤制时要分清底火与面火，分清不同品种所用的不同火力，分清不同阶段的火力以及它们的( )。<br />&nbsp; &nbsp;A、作用和调节方法<br />&nbsp; &nbsp;B、大小<br />&nbsp; &nbsp;C、多少<br />&nbsp; &nbsp;D、薄厚&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;3.江苏常熟的血糯是优良的()品种。<br />&nbsp; &nbsp;A、小米<br />&nbsp; &nbsp;B、粳米<br />&nbsp; &nbsp;C、糯米<br />&nbsp; &nbsp;D、大米&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;4.对于婴幼儿食品，如必须使用食品添加剂则应报卫生部门批准。()<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;5.( )制馅，必须用开水烫，目的是去掉异味。<br />&nbsp; &nbsp;A、白菜<br />&nbsp; &nbsp;B、波菜<br />&nbsp; &nbsp;C、油菜<br />&nbsp; &nbsp;D、土豆&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;6.调制物理膨松面坏，使用()，其工艺更简单，效率更高，成品具有细密、膨松、色白、胀发性强、质量更好的特点。<br />&nbsp; &nbsp;A、黄油<br />&nbsp; &nbsp;B、蛋糕乳化油<br />&nbsp; &nbsp;C、大油<br />&nbsp; &nbsp;D、色拉油&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;7.拧要求双手用力均匀，( )，坏条粗细一致，形象美观，形状整齐。<br />&nbsp; &nbsp;A、尽量拧紧<br />&nbsp; &nbsp;B、不要拧紧<br />&nbsp; &nbsp;C、有松有紧<br />&nbsp; &nbsp;D、扭转程度适当&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;8.烤制品的特点是成品一般，表面呈金黄色，质地酥松，富有弹性，口感香酥可口。()<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.捏就是将包入或不包入馅心的面坯，经双手的指法技巧，按照设计的品种( )要求，进行造型的方法。<br />&nbsp; &nbsp;A、色泽<br />&nbsp; &nbsp;B、营养<br />&nbsp; &nbsp;C、口味<br />&nbsp; &nbsp;D、形态&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;10.造型面点是味觉艺术。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;11.调制五仁馅原料杏仁500克、橘饼125克、瓜子仁200克、麻仁100克、核桃仁750克、榄仁500克、肥膘肉500克、糕粉()克、糖玫瑰100克、汾酒10.5克、清水200克、白糖750克、花生油适量。<br />&nbsp; &nbsp;A、200<br />&nbsp; &nbsp;B、300<br />&nbsp; &nbsp;C、500<br />&nbsp; &nbsp;D、60&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.不需要中间宿主的寄生虫是()。<br />&nbsp; &nbsp;A、姜片吸虫<br />&nbsp; &nbsp;B、肝吸虫<br />&nbsp; &nbsp;C、华枝睾虫<br />&nbsp; &nbsp;D、蛔虫&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;13.冷藏柜要放置在通风、远离热源的地方。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;14.按鸡肉部位分类，其中最适宜制馅的是( )。<br />&nbsp; &nbsp;A、鸡腿肉<br />&nbsp; &nbsp;B、鸡胸脯肉<br />&nbsp; &nbsp;C、鸡牙子肉<br />&nbsp; &nbsp;D、鸡翅肉&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;15.糖类的主要食物来源是谷类和根茎类食品。<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;">【中式面点师模拟试卷练习】：<u><a style="color: #0000ff;" href="https://www.wet35.com/shijuan/258_0_1.html">https://www.wet35.com/shijuan/258_0_1.html</a></u></span><u></u></p> <p><span style="color: #0000ff;">【中式面点师app考试题库】：<u><a style="color: #0000ff;" href="https://www.wet35.com/app/33.html">https://www.wet35.com/app/33.html</a></u></span></p>