Question Bank Source: Safety Production Simulation Examination Yitong Official Account Mini Program
2022 Chinese Cooker (Junior) Theory Question Bank Department of Chinese Cooker (Junior) Training Questions for Multiple Practice Modes! The 2022 Chinese Cooker (Junior) Examination questions and mock exams are based on the Chinese Cooker (Junior) Examination textbooks. Chinese cooker (junior) review questions are learned simultaneously through the production safety simulation exam.
1. [Single choice question] () is the spoilage phenomenon of crabs. (A)
A, black marks
B on the navel of the crab body, cyan
C on the back, hard shell, smooth
D, clear gill filaments, no foreign objects
2, [Single choice question] () is to require you to do what you responsibilities well, comply with quality standards and specifications, and be able to complete the tasks you should undertake. (B)
A, love your job and work
B, loyal to your duties
C, abide by discipline
D, conscientious
3, [Single choice question] () is an indicator that reflects the contamination of food by feces. (C)
A, total bacterial count
B, bacterial phase
C, coliform group
D, endocrine gland
4, [Single choice question] The color, fragrance and taste of () are mainly determined by (). (D)
A, boiled white, spices
B, braised dishes, raw materials
C, boiled white, soup
D, braised dishes, soup
5, [Single choice question] () and other dishes highlight the crispy and tender taste, and the raw rubbing method is used to remove the mucus of the raw materials. (D)
A, raw fried eel slices, raw fried squid
B, soft-cull eel, raw fried turtle
C, raw fried eel slices, raw fried turtle
D, raw fried eel slices, raw fried turtle
6, [Single choice question] The following are not factors to consider in pricing in the growth period of product (). (D)
A, strive to expand the market share of the product
B, take measures to resist imitators entering
C, use price means to expand the market
D, maintain the market share of the product
7, [Single choice question] The following does not belong to pressure vessel is (). (A)
A, rice cooker
B, pressure cooker
C, steam sandwich pot
D, liquefied gas cylinder
8, [Single choice question] The following example uses the fast steaming and cooking method (). (D)
A, steamed chicken , steamed pig trotter
B, steamed duck, pearls on the palm
C, egg products , steamed mahjong
D, egg products, mud products
9, [Single choice question] Among the following dried fruits, one of the four largest dried fruits in the world is (). (A)
A, walnut
B, peanut
C, sesame
D, lotus seed
10, [Single choice question] Among the following beef, the worst quality is (). (C)
A, yak meat
B, yellow beef
C, buffalo
D, veal
11, [Single choice question] Among the following dishes, the one that belongs to hot and refrigerated dishes is (). (D)
A, stewed crispy waist, garlic paste white meat
B, wind chicken legs, cold jellyfish
C, crisp duck , tangerine peel beef
D, white chop chicken, braised beef
12, [Single choice question] When you do not use knives, the knives should be placed in a safe, clean, dry () or tool cabinet, which can not only prevent rust, but also avoid damage to the blade or injuring others.(D)
A,
B on the pier,
C on the cutting board,
D on the disinfection board,
D on the tool holder,
13, [Single choice question] What cannot be digested and absorbed by the human body is (). (D)
A, protein
B, fat
C, glucose
D, dietary fiber
14, [Single choice question] The long-term steaming and pre-cooking treatment method refers to the method of using steam to heat the raw materials for a long time to make the raw materials (). (C)
A, mature
B, crispy tender
C, crispy
D, crispy
15, [Single choice question] The human body needs various minerals, among which minerals with a content of more than () grams/kg in the body are called constant elements. (A)
A, 0.1
B, 0.01
C, 0.5
D, 0.05
16, [Single choice question] From the effect of eating, beet should be served on (). A. When the banquet begins B. During the banquet process C. The final stage of the banquet D. After the banquet ends (C)
A,
17. [Single choice question] There are generally two types of low-temperature frying before heating. Control of oil temperature is the key to the low-temperature frying method. (C)
A, Korean paste
B, powdered paste
C, egg paste and paper wrap
D, egg paste dipped bread slag
18, [Single choice question] The characteristics of cold and refrigerated food dishes are (). (D)
A, instantly mixed
B, instantly mixed
C, fast speed
D, light and crisp
19, [Single choice question] The high-end cold dishes include sashimi , lobster slices , etc. From the texture of the raw materials used in cold dishes, an obvious feature is (), which is also an important factor in the light, refreshing and fresh flavor of raw dishes. (B)
A, fresh raw crisp
B, low fat content
C, fresh
D, rich protein
20, [Single choice question] When several foods are mixed, they can improve the physiological value of protein in food, which is called the () effect of protein. (B)
A, solidified
B, complementary
C, hydrophilic
D, hydrolyzed
21, [Single choice question] When making shrimp dumpling fillings, the shrimp is chopped into mud with (). (D)
A, blade
B, knife surface
C, knife tip
D, knife back
22, [Single choice question] The basic procedure for formulating standard costs is to determine the raw material management program, reasonably formulate menus, () and determine the total standard costs. (C)
A, determine cost control standards
B, determine cost control personnel
C, predict sales volume
D, formulate scientific procurement procedures
23, [Single choice question] The thawing temperature of animal raw materials should generally not exceed (). (D)
A, 25℃
B, 40℃
C, 45℃
D, 50℃
24, [Single choice question] The types of kitchen washing equipment mainly include four types: dishwasher, (), silver polishing machine and high-pressure jet. (D)
A, disinfection cabinet
B, steam stove
C, electric water heater
D, container cleaning machine
25, [Single choice question] According to the provisions of the "Construction Law", enterprises are encouraged to apply for accidental injury insurance and pay insurance premiums for ( ). (A)
A, employees engaged in dangerous operations
B, on-site construction personnel
C, all employees
D, Special operations operator
26, [Single choice question] Foods containing oil are affected by () during storage and oil is rancid.(D)
A, aldehyde
B, alcohol
C, acid
D, microbial
27, [Single choice question] During the whole process of dish making, according to the specifications and standards of the flavored dishes, the raw materials are placed and blended according to the formula ratio and process procedures, so that the seasoning and the main ingredients affect each other and penetrate each other, thereby achieving the () of the dish. This is the seasoning process. (D)
A, fresh and salty, sweet and sour flavor
B, spicy and sour flavor
C, main seasonings Harmonious
D, pre-determined flavor
28, [Single choice question] When making curry flavor, the spicy flavor of () should be highlighted on the basis of salty, sweet and fresh. (C)
A, pepper noodles
B, pepper noodles
C, curry
D, pepper
29, [Single choice question] For heat transfer media, the heat condition indicates the temperature reached by the heat transfer media in () and the amount of heat provided to food. (C)
A, any time
B, heating time
C, unit time
D, different time
30, [Single choice question] The process of changing fresh raw materials from wool to () is called the preliminary processing of fresh raw materials. (C)
A, styling specification
B, standard form
C, net material form
D, fine processing form
31, [Single choice question] Layer crispy dough blank is composed of two different dough blanks () pieces. (C)
A, raw material
B, color
C, texture
D, softness and hardness
32, [Single choice question] The finished product cost is equal to the total value of the gravy minus the total value of the lower part () The total value of the condiment is divided by the finished product quality. (B)
A, subtract
B, add
C, divide by
D, multiply by
33, [Single choice question] The earliest spicy seasoning that originated in India is (). (D)
A, chili
B, pepper
C, mustard
D, curry powder
34, [Single choice question] Soup blanch is to boil the soup (), and directly blanch the ingredients into the soup to make a dish. (B)
A,
B after heating,
B after boiling,
C after boiling,
D after cleaning, add a little oil and boil it,
35, [Single choice question] The soup is fried and crispy when blanching and scalding, the raw materials should reach the level of (). (B)
A, half-cooked
B, broken
C, soft
D, six-ripe
36, [Single choice question] The difference between raw fried and crispy fried is (). (B)
A. The former uses poultry as the main ingredient, while the latter uses livestock as the main ingredient
B. The former raw materials generally need to be marinated first, while the latter raw materials are generally not marinated
C. The former raw materials are first brine and then fry, and the latter is soaked and then fryed
D. The former is pan at 150℃ oil temperature, while the latter is pan at 180℃ oil temperature
37. [Single choice question] salt-baked chicken When stir-frying salt, the salt should be fryed to the level of (). (D)
A, about 100 degrees
B, hot
C, black
D, red
38, [Single choice question] Cantonese cuisine has strict definition of ingredients. The ingredients are defined as the ingredients are based on the classification of dishes and () to form a fixed combination of combinations. (C)
A, characteristics and color of raw materials
B, specifications and color matching of raw materials
C, properties and color matching of raw materials
D, properties and specifications of raw materials
39, [Single choice question] The fish ball material in the Cantonese cuisine ingredients is (). (D)
A, ginger flower , scallion larch
B, ginger slices, scallion larch
C, ginger slices, scallion larch larch 2
D, ginger flower, scallion larch larch 2
40, [Single choice question] The seasoning that must be used in sausage three white is ().(B)
A, red sauce
B, fragrant sauce sauce
C, wine brew
D, red sauce powder
41, [Single choice question] Among bacterial food poisoning , the proportion of food poisoning caused by () is the highest. (C)
A, parahemolytic Vibrio
B, pathogenic E. coli
C, Salmonella
D, Staphylococcus aureus
42, [Single choice question] The characteristics of lamb spine meat is that the meat is tender and the flesh is rosy, and it belongs to () lamb. (D)
A, level 4
B, level 3
C, level 2
D, level 1
43, [Single choice question] The brightness of the sauce has nothing to do with (). (B)
A, mass of starch
B, thickening technique
C, thin thickening
D, oil content of starch
44, [Single choice question] Mustard is a powdery seasoning made by drying the seeds of () and grinding it. (A)
A, mustard
B, radish
C, coriander
D, pepper
45, [Single choice question] The quality of a dish refers to the total nutritional ingredients and flavor indicators that make up the dish. (D)
A, main raw materials
B, hot and cold dishes
C, various seasonings
D, various raw materials
46, [Single choice question] algae plant is the () in nature. (B)
A, higher plants
B, lower plants
C, gymnosperm
D, angiosperm
47, [Single choice question] The powder used to prepare egg paste is low-gluten flour or (). (B)
A, high-gluten powder
B, gluten-free powder
C, medium-gluten powder
D, whole wheat powder
48, [Single choice question] When making fish and gluten powder, auxiliary ingredients and seasonings should (). (C)
A, first add seasoning and then add auxiliary ingredients
B, put them together, stir quickly
C, put them in different batches
D, you must add salt and stir
49, [Single choice question] Food poisoning, as the name suggests, is poisoning caused by eating certain foods. Among the following foods () is not food that causes food poisoning. (D)
A, food with mold
B, food contaminated by chemical toxicants
C, food contaminated by pathogenic microorganism contaminated by
D, food infresh
50, [Single choice question] The quality of the dishes cooked by catering practitioners and the services provided determines the benefits and (). (C)
A, cost
B, cost
C, reputation
D, welfare
51, [Multiple choice question] The order of earth excavation, safe production simulation test, the method must be consistent with the design working conditions and the following principles must be followed: (). (ABCD)
A, slot support
B, support first and then dig
C, layered dig
D, super dig
52, [Multiple choice question] ()W=C+V+m, the main part that reflects taxes and profits is the C. (×)
53. [Multiple choice question] () Price discount pricing strategy is applicable to any catering company. (√)
54. [Multiple choice question] () The stiff fish's tail does not sag, its gills are tightly closed, its mouth is not wide, and its body surface is shiny. (√)
55. [Multiple choice question] () When making hot refrigerated dishes, you must master the taste changes and pay attention to the color of the dishes, especially when choosing colored seasonings such as soy sauce and sauce. (×)
56. [Multiple choice question] () Single raw materials dishes do not require high raw materials, but they must be fresh, have a delicate texture and a better taste.Such as: braised prawns, oyster sauce beef, , wood whisker , steamed sausage, etc. (×)
57. [Multiple choice question] () Kitchen safety is an important measure to maintain normal working order in the kitchen and save additional expenses. (√)
58. [Multiple choice question] () Removing odor means using baking methods to remove the bad taste of the dishes during the entire process of making dishes. (×)
59. [Multiple choice question] () Use 2% salt water to wash vegetable leaves to remove insect eggs. (√)
60. [Multiple choice question] () Various vegetables are rich in vitamin C. (×)
61. [Multiple choice question] () Has toad oil is a dry product made of hamstring fat. (×)
62. [Multiple choice question] () Hami melon is a specialty fruit in Lanzhou, Gansu. (×)
63. [Multiple choice question] () Posting operating procedures on each device is one of the basic systems for safe use of electricity in the kitchen. (√)
64. [Multiple choice question] () The cost of a banquet dish is the sum of the cost of a classified dish. (√)
65. [Multiple choice question] () Install lightning rod higher than the protected device to achieve the effect of preventing lightning. (×)
66. [Multiple choice question] ()"Safe Production Mock Exam" "The surface of fresh egg shell is oily and shiny, without powdery white substances. (×)
67. [Judgement question] () Stir-fry with wine and spices. This sauté method is mainly applicable to fresh aquatic products in animal raw materials. The catering industry calls this sauté method "wine sauté". (×)
68. [Multiple choice question] () All kinds of food machinery in rough processing should be cleaned in time to prevent pollution. (√)
69. [Multiple choice question] () Vitamin C is widely present in various animal and plant foods. (×)
70. [Multiple choice question] () Professional ethics construction should be combined with corresponding learning, education and legal punishment measures. (×)
71, [Multiple choice question] () Professional ethics have three characteristics: limited scope, stability and continuity in content, and diversity in form. (√)
72. [Multiple choice question] () If the loss mass during processing is 5 kg and the weight of the germinate before processing is 8 kg, the loss rate of is 60%. (×)
73. [Multiple choice question] () Auxiliary powder shooting refers to first patting the powder and then hang the paste, that is, first patting a layer of dry starch on the surface of the raw materials, and then hang the paste in frying or frying. It is mainly used for some raw materials with high moisture content and relatively smooth appearance. (√)
74. [Multiple choice question] () Fusarium and its toxins mainly contaminate wheat. (√)
75. [Multiple choice question] () To prevent food spoilage and spoilage, you should first control microbial contamination. (√)
76. [Multiple choice question] () Food should avoid cross-contamination from raw materials to finished products. Food raw materials should not enter the kitchen. (×)
77. [Multiple choice question] () The environmental sanitation of a catering company requires that the ratio of the kitchen area to the restaurant area shall not be less than 1:1. (√)
78. [Multiple choice question] "Cai for nourishment" means that the nutrients necessary for the activities to maintain human life are mainly provided by cereals and beans. (√)
79. [Multiple choice question] The process package of "modifying brine" includes new modulation, reheating boiling and supplementing seasonings. (√)
80. [Judgement Question] "Lüshi Chunqiu.Benwei Pian" is the first monograph on cooking theory recorded in history, and it appeared in the Spring and Autumn Period. (×)
81. [Judgement Question] The recipe part in " Suiyuan Food List " consists of 12 chapters, recording 326 special flavor dishes. (√)
82. [Judgement Question] " Drinking and Drinking " is an authoritative work on "safety production simulation, examination, and "driving" diet therapy prescriptions. (√)
83. [Multiple choice question] In order to make the milk stir-fry and ripen evenly, the egg white must be fully stirred (beated).(×)
84. [Multiple choice question] The content of the legal liability for food hygiene is included in the "Food Hygiene Law of the People's Republic of China". (√)
85. [Multiple choice question] Before performing preliminary processing of aquatic products, you must clearly know what preliminary processing methods are available for aquatic products and what uses will aquatic products be used for. (√)
86. [Multiple choice question] In straight knife method , if the raw materials can be cut with one size, the method of push-cutting cannot be used (except for fragile raw materials). (√)
87. [Multiple choice question] The main reasons for the changes in the quality of cooking raw materials are temperature, humidity and pollution. (×)
88. [Multiple choice question] Adults lack iodine, which will cause dry skin, hair loss, disordered temperament, and enlarged goiter. (√)
89. [Judgement Question] The processing principle of "cut beef horizontally and cut chicken shreds" is very reasonable. (√)
90. [Judgement Question] When hang cream , in order to make the outer layer white, you can add a small amount of starch when boiling sugar. (×)
91. [Multiple choice question] There is a kind of crispy slurry that causes the crispy slurry to start when the yeast in the crispy slurry generates a large amount of carbon dioxide during reproduction. (√)
92. [Judgement Question] Water is not conducive to the color reaction of non-enzymatic browning in cooking raw materials. (√)
93. [Multiple choice question] Hot meat dishes are often an integral part of the banquet. They are exquisitely selected, exquisitely made, refreshing in taste and high quality standards. They are the embodiment of the banquet specifications and skills, and can be called the soul of the banquet. (√)
94. [Multiple choice question] Cooking innovation is a behavior guided by personal experience. The richer your personal experience, the greater your ability to innovate. (×)
95. [Judgement question] The cooking method used for blanching shrimps belongs to the raw blanching method in blanching. (√)
96. [Multiple choice question] The raw materials for crispy fried must be dried before frying because they are crispy syrup (sugar water). (√)
97. [Judgement Question] crispy fried chicken When cutting the piece, in order to make the outer skin neat, the chicken skin should be facing upward when cutting the piece. (×)
98. [Multiple choice question] Evaporation is most suitable for some dry raw materials that are harder and easy to dissipate, and should preserve their taste. (√)
99. [Multiple choice question] When designing side dishes, you must grasp the flavor characteristics of the new dish and fully express it in the design process. (√)
100. [Judgement Question] Condiments can be divided into six categories according to their shapes: powder, granular, liquid, dilute sauce, thick sauce, and oily. (×)
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