11．“东坡肉”主配料的原料料形是

A．月牙片                                                  B．瓦房块

C．长方块                                                  D．细丝

12．制作水晶果冻的主要原料是

A．猪皮                                                      B．琼脂

C．鱼鳞                                                      D．牛肉汤

13．由片形原料切成的丝状材料，大多适合于制作

A．炒制菜品                                               B．炖制菜品

C．馅心菜品                                               D．红烧菜品

14．入口感最舒服的食盐水溶液浓度为

A．0.8％~1.2％                                           B．3％~5％

C．7％~9％                                                D．10％~12％

l5．用于制作四喜饺子的上馅法为

A．包馅法                                                  B．夹馅法

C．卷馅法                                                  D．酿馅法

l6．蔗糖的最强甜味温度是

A．30℃左右                                               B．40℃左右

C．50℃左右                                               D．60℃左右

17．在酸、甜、咸比例相当的条件下，下列说法正确的是

A．在酸味中加糖，会使酸味减弱

B．在酸味中加糖，会使酸味增强

C．在甜味中加盐，会使甜味减弱

D．在甜味中加醋，会使甜味增强

18．作为宴席的“脸面”和“先锋官”的菜肴品种是

A．热炒                                                      B．冷菜

C．大菜                                                      D．水果

19．下列菜肴中，素菜作为主料在菜肴中出现的是

A．海米珍珠笋                                           B．汤爆大蛤

C．板栗山鸡                                               D．冬瓜鸡

20．宴席上菜原则中不正确的是

A．先冷后热                                               B．先荤后素

C．先浓后淡                                               D．先甜后咸