2022年中式面点师考试题库及答案解析

<p>&nbsp; &nbsp;2022年<a style="color: #0000ff;" href="https://www.jutiku.cn/app/33.html" target="_blank">中式面点师</a>考试题库及答案解析是最近很多人都在做的一套卷子，大家可以来看一下。</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://img2.meite.com/questions/202210/1263468d4009839.png" alt="" width="566" height="275" /><br />&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;1.烤箱内上、下、左、右的温度对成品质量( )。<br />&nbsp; &nbsp;A、无影响<br />&nbsp; &nbsp;B、影响不大<br />&nbsp; &nbsp;C、有些影响<br />&nbsp; &nbsp;D、均有重要影响&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;2.鲜鸡蛋的蛋白为无色透明的黏性半流体，显()。<br />&nbsp; &nbsp;A、碱性<br />&nbsp; &nbsp;B、酸性<br />&nbsp; &nbsp;C、弱酸性<br />&nbsp; &nbsp;D、中性&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;3.生料单位成本计算的方法大致有()。<br />&nbsp; &nbsp;A、1种<br />&nbsp; &nbsp;B、2种<br />&nbsp; &nbsp;C、3种<br />&nbsp; &nbsp;D、4种&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：D<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;4.用白薯粉为原料制得的饴糖，色较深，()较差。<br />&nbsp; &nbsp;A、气味、质量<br />&nbsp; &nbsp;B、口味<br />&nbsp; &nbsp;C、甜度<br />&nbsp; &nbsp;D、黏稠度&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;5.()酱油的&ldquo;生白&rdquo;现象，一般不会降低产品的卫生质量。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;6.物理膨松面坯一般有四种制作工艺方法。<br />&nbsp; &nbsp;答案：错<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;7.制作鲜肉包的面坯：面粉500克、面肥()克、小苏打适量、温水250克。<br />&nbsp; &nbsp;A、50<br />&nbsp; &nbsp;B、200<br />&nbsp; &nbsp;C、350<br />&nbsp; &nbsp;D、400&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;8.面肥发酵面坯工艺方法是取面肥加入温水中，和成均匀的()，再加入面粉和成面坯。<br />&nbsp; &nbsp;A、泡达粉溶液<br />&nbsp; &nbsp;B、面肥溶液<br />&nbsp; &nbsp;C、糖溶液<br />&nbsp; &nbsp;D、小苏打溶液&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;9.仁状如梭、外有薄衣、未褪红衣者称( )。<br />&nbsp; &nbsp;A、榄仁<br />&nbsp; &nbsp;B、杏仁<br />&nbsp; &nbsp;C、花生仁<br />&nbsp; &nbsp;D、桃仁&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;10.烤瑞士鸡蛋卷入炉时用()℃炉温。<br />&nbsp; &nbsp;A、180<br />&nbsp; &nbsp;B、200<br />&nbsp; &nbsp;C、220<br />&nbsp; &nbsp;D、250&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;11.起酥油是以()为主要原料。<br />&nbsp; &nbsp;A、动物性油脂<br />&nbsp; &nbsp;B、植物性油脂<br />&nbsp; &nbsp;C、人造油脂<br />&nbsp; &nbsp;D、合成油脂&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;12.借鉴西式面点制作技术、吸收北方面点技术而自成一格的是指()。<br />&nbsp; &nbsp;A、京式面点<br />&nbsp; &nbsp;B、苏式面点<br />&nbsp; &nbsp;C、广式面点<br />&nbsp; &nbsp;D、晋式面点&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：C<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;13.调制矾、碱、盐面团，明矾、纯碱的比例一般以 ( )为好。<br />&nbsp; &nbsp;A、4：1<br />&nbsp; &nbsp;B、2：1<br />&nbsp; &nbsp;C、1：1<br />&nbsp; &nbsp;D、5：1&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：B<br />&nbsp; &nbsp;&nbsp; &nbsp;【判断题】<br />&nbsp; &nbsp;14.()海藻中最具有营养价值的成分是无机盐。<br />&nbsp; &nbsp;答案：对<br />&nbsp; &nbsp;&nbsp; &nbsp;【单选题】<br />&nbsp; &nbsp;15.制作鲜肉包子的工艺流程是()。<br />&nbsp; &nbsp;A、和面&rarr;揉面&rarr;搓条&rarr;下剂&rarr;制皮&rarr;上馅&rarr;成型&rarr;熟制<br />&nbsp; &nbsp;B、和面&rarr;发酵&rarr;对碱&rarr;揉面&rarr;搓条&rarr;成型&rarr;熟制<br />&nbsp; &nbsp;C、发酵&rarr;和面&rarr;揉面&rarr;搓条&rarr;成型&rarr;熟制<br />&nbsp; &nbsp;D、和面&rarr;揉面&rarr;搓条&rarr;下剂&rarr;上馅&rarr;成型&rarr;熟制&nbsp; &nbsp;<br />&nbsp; &nbsp;答案：A<br />&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>