21．酵面发酵碱轻时，舌尖品尝则感到

A．酸味                                                      B．甜味

C．发涩                                                      D．酒香

22．茄汁鱼条的主体味型属于

A．咸鲜味                                                  B．甜酸味

C．酸辣味                                                  D．香辣味

23．炒面、炒花生在加热过程中会产生浓郁的芳香气味，这种香气属于

A．水煮香气                                               B．油炸香气

C．烧烤香气                                               D．发酵香气

24．利用电磁波加热，波长最短，具有很强穿透力的烹饪设备是

A．微波炉                                                  B．远红外线烤炉

C．电灶                                                      D．电磁灶

25．制作拔丝菜肴时糖与油的比例通常为

A．6∶l                                                       B．10∶1

C．20∶1                                                    D．30∶1

26．食物非热熟处理加工最根本的任务是

A．洗淋                                                      B．浸泡

C．消毒和杀菌                                           D．调味

27．热菜的装盘方法依据菜肴的汤汁多少灵活掌握，如扣菜一般用

A．拉入法                                                  B．倒入法

C．排入法                                                  D．复入法

28．雕刻时刀具上下左右移动，这种执刀方法是

A．横握刀法                                               B．直握刀法

C．斜握刀法                                               D．笔握刀法

29．冷菜装盘时用刀铲起原料平坦地脱落在盘中是

A．堆                                                         B．叠

C．排                                                         D．铺

3．装饰物约占盘边1／3的位置，属于不对称围边点缀的是

A．中心法                                                  B．间隔法

C．半围法                                                  D．全围法