question bank source: Production Safety Simulation Examination Yitong Official Account Mini Program
2022 Chinese Pastry Teacher (Junior) Re-training Question Bank System Chinese Pastry Teacher (Junior) Examination Question Simulation Prediction Paper! The 2022 Chinese Pastry Teacher (Junior) Examination Question Bank Mock Examination Platform Operation is based on the Chinese Pastry Teacher (Junior) Examination Textbook. The Chinese pastry teacher (junior) exam questions can be learned simultaneously at any time according to the production safety simulation test.
1. [Single choice question] (), loose and hard, not easy to absorb water and become soft, are the characteristics of cornmeal. (A)
A, poor toughness
B, strong toughness
C, strong muscle strength
D, large elasticity
2, [Single choice question] () Decorations that have no connection between content and form cannot be used. (A)
A, embellishment and decoration method
B, random tray loading method
C, patterned tray loading method
D, graphic form tray loading method
3, [Single choice question] () The amount used in chemically loose surface blanks is generally 3% to 5%. (A)
A, baking powder
B, baking soda
C, stinky powder
D, alum alkali salt
4, [Single choice question] (), fish that is stored for 5 to 14 days is called cooling fish. (A)
A, -1℃
B, -3℃
C, -6℃
D, -10℃
5, [Single choice question] () is made of hot water surface blank. (B)
A, fried dumplings
B, fried back
C, fried spring rolls
D, fried buns
6, [Single choice question] () is a practice that complies with the equipment safety operating procedures. (A)
A. Reliable grounding protection of the rice cooker
B. After cleaning the oven with water, power it on and dry it
C. Preheat the rice cooker
D. Stainless steel basin frozen meat is placed in the microwave oven to thaw
7. [Single choice question] () Polluting the environment and entering the human body through the food chain. (B)
A, bacterial
B, chemical pesticide
C, Aspergillus aflatoxin
D, insect
8, [Single choice question] () The best way to steam dumpling filling is to make vegetarian filling. (A)
A, corn flour
B, sorghum noodles
C, wheat noodles
D, buckwheat noodles
9, [Single choice question] () protein can produce 16.7 kJoules of calories in the body. (B)
A, 1 mg
B, 1 gram
C, 10 grams
D, 100 grams
10, [Single choice question] () is suitable for making pancakes. (B)
A, hot water dough
B, warm water dough
C, cold water dough
D, ice water dough
11, [Single choice question] The furnace temperature at 280℃ is suitable for baking (). (D)
A, cake
B, nectar
C, peach
D, Shaobing
12, [Single choice question] Generally speaking, the gross profit margin of catering products with large batches and low unit cost (). (D)
A, stable
B, change
C, high
D, low
13, [Single choice question] The quality of the filling will directly affect the finished product () and molding. (B)
A, filling
B, wrap
C, skin edge
D, taste
14, [Single choice question] The correct description of the physiological functions of minerals is ().(B)
A, promote the metabolism of calcium and phosphorus in the body
B, minerals can maintain normal excitement of neuromuscles
C, promote fertility and development
D, minerals can cause beriberiosis
15, [Single choice question] The following options are incorrect in the description of the physiological functions of vitamin C (). (A)
A, a highly active reducing substance
B, can reduce the fragility of cholesterol and capillary
C, has anti-cancer effects
D, promote the metabolism of sugars
16, [Single choice question] It is not a commonly used weighing device (). (D)
A, platform scale
B, balance
C, electronic scale
D, spring scale
17, [Single choice question] The highest level of the Chinese residents' dietary pagoda is: (). (B)
A, fruits and vegetables
B, fats
C, fish and shrimp
D, milk, beans
18, [Single choice question] The second floor of the Chinese residents' dietary pagoda is: (). (B)
A, cereal
B, fruits and vegetables
C, fish and shrimp
D, milk and bean
19, [Single choice question] In order to prevent grains from getting moldy and hot, the moisture content of the finished grain should be reduced to (). (C)
A, 1～5.5%
B, 6～12%
C, 13～13.5%
D, 10～15%
20, [Single choice question] Strict cost accounting by enterprises can promote enterprises to continuously improve () and business service levels. (C)
A, management
B, quality
C, technology
D, cost
21, [Single choice question] Traditional fried dough sticks generally use () flour blank. (A)
A, alum, alkali, salt dough
B, chemical leavening dough
C, baking powder dough
D, stinky powder dough
22, [Single choice question] When making () cakes, baking soda is usually required. (A)
A, sorghum noodles
B, corn noodles
C, wheat noodles
D, buckwheat noodles
23, [Single choice question] Net material unit cost is the ratio of the total gross material to (). (C)
A, uglied weight
B, loss weight
C, net material weight
D, consumption weight
24, [Single choice question] Before processing, it is a raw material, and after processing, it is a unit cost of the net material of several raw materials or semi-products, is (). (D)
A, 1 type of
B, 2 types of
C, 4 types of
D, 3 types of
25, [Single choice question] The purpose of sanitary technology is to improve labor conditions, (). (B)
A, reduce the occurrence of casualties and accidents
B, prevent the occurrence of occupational diseases
C, reduce unnecessary waste
D, prevent food poisoning
26, [Single choice question] The print is an engraved pattern () for printing the surface of the dessert. (A)
A, wooden stamp
B, iron stamp
C, aluminum stamp
D, steel stamp
27, [Single choice question] Raw material () is the basic condition for calculating unit cost of net material. (C)
A, no change
B, same weight
C, need to be initially processed
D, do not need to be initially processed
28, [Single choice question] and dough machine is mainly used for the modulation of () surface blanks and is a commonly used tool in the pastry process. (C)
A, small amount of
B, trace amount of
C, large amount of
D, about 100 grams of
29, [Single choice question] Within the kitchen scope, () refers to the sum of raw materials consumption that constitute the product.(A)
A, order cost
B, labor cost
C, fuel cost
D, commercial cost
30, [Single choice question] In cooking operations, you should use () to try the taste. (C)
A, chopsticks
B, scoop
C, teaspoon or spoon
D, fork
31, [Single choice question] In the structure of rice, part of the starch content is the most. (B)
A, cortical
B, endosperm
C, paste layer
D, embryo
32, [Single choice question] The ingredients that are not contained in the volatile oil in ginger are (). (B)
A, gingerol
B, gingeric acid
C, gingerene
D, gingerol
33, [Single choice question] When making (), the levels should be even. (A)
A, fold
B, roll
C, roll
D, cut
34, [Single choice question] The basic method of loading the plate is (). (A)
A, random tray loading method
B, random tray loading method and text loading method
C, text tray loading method
D, text tray loading method
35, [Single choice question] When cleaning the workbench, first use () the flour on the table, and pour the flour through the roll back into the dough bucket. (A)
A, clean the broom
B, scrape the scraper
C, wipe the rag
D, rinse the clean water
36, [Single choice question] Commonly used filling methods include () filling method, filling method, rolling method, rolling method, etc. (D)
A, seamless method
B, edge pinch method
C, pleating method
D, filling method
37, [Single choice question] The meat that is slaughtered and marketed on the same day, cooled at 1℃ or placed at room temperature for less than 24 hours is called (). (C)
A, fresh meat
B, frozen meat
C, cooled meat
D, frozen meat
38. [Single choice question] When kneading the dough, do not use () to repeatedly knead the dough to avoid kneading the dough to death. (A)
A, dead
B, vitality
C, dynamism
D, palm
39, [Single choice question] The core of improving () is to strengthen professional ethics construction. (C)
A, social stability
B, people unity
C, service quality
D, work quality
40, [Single choice question] After the shape and size of the variety must be the same, product (). (A)
A, tight internal tissue
B, inconsistent appearance
C, loose internal tissue
D, smooth external
41, [Single choice question] The paste () for rubbing strips. (A)
A, can be thick or thin
B, the same size
C, the same thickness
D, the above can be
42, [Single choice question] The cleaning method of the ground in the operation room is to first put () and throw out the garbage. (A)
A, ground sweep
B, paper sweep
C, surface sweep
D, debris sweep
43, [Single choice question] water-dough dough Due to different water temperatures, it is generally divided into () hot water dough and warm water dough. (C)
A, loose face blank
B, layer crisp face blank
C, cold water face blank
D, rice flour noodles blank
44, [Single choice question] The most important influencing factor in whether bacteria that contaminate food can reproduce and grow is (). (C)
A, moisture
B, light
C, nutrition
D, humidity
45, [Single choice question] The sauce for fried noodles should be fried ().(B)
A, fragrant
B, transparent
C, dilute
D, thick
46, [Single choice question] When baking, you need to adjust the furnace temperature according to the requirements of the baked product, and release it on time according to the required firepower and () of the product. (B)
A, variety
B, time
C, temperature
D, characteristics
47, [Single choice question] The hot dough process is suitable for use (). (C)
A, blending method
B, mixing method
C, stirring method
D, stirring method
48, [Single choice question] Heat, safe production simulation test, pass one by one, the reason why the surface of the finished product on the water surface is (). (D)
A, Drain is not accurate
B, Hot water is not evenly poured
C, no oil is brushed on the surface
D, hot air is not dissipated
49, [Single choice question] When cooking dumplings, use () to push the water surface to avoid the dumplings being green onion. (B)
A, flat shovel
B, hand spoon
C, colander
D, liban
50, [Single choice question] Use () raw materials to make salty filling, use less tendons and delicate meat. (D)
A, aquatic products
B, fruit
C, vegetable
D, animal
51, [Single choice question] Use alum, alkali, and salt to make the dough, first pat () into fine powder with a knife. (B)
A, alkali
B, alum
C, salt
D, baking soda
52, [Single choice question] Due to the different requirements of the tools and varieties used, the cutting method (). (B)
A, can be standardized and unified
B, also has a variety of
C, can be
D, different
53, [Single choice question] The basic requirements of the ISO9000 family standard ( ). (C)
A. The starting point of process control is to prevent unqualified
B, control all process quality
C, do a good job in pre-quality control material preparation
D, regularly evaluate quality management system
54. [Single choice question] Induction cooker is strictly prohibited, rinse with water or immerse it in water to brush. (B)
A, oil
B, direct
C, alcohol
D, detergent
55, [Single choice question] Rice is divided into indica rice, japonica rice and glutinous rice according to the properties of the rice grains containing (). (B)
A, protein
B, starch
C, inorganic salt
D, fat
56, [Single choice question] The main food sources of sugar are cereals and rhizomes, and fruits and vegetables are the main sources of (). (A)
A, food fiber
B, starch
C, sucrose
D, glycogen
57, [Single choice question] wing buckwheat, also known as wing buckwheat, has relatively high quality (.Safety production simulation exam, one point to pass.). (C)
A, good
B, moderate
C, poor
D, mild
58, [Single choice question] The basic requirement for knife work of meat filling is (). (B)
A, slice
B, chop
C, cut small diced
D, cut
59, [Single choice question] The substance that can promote iron absorption is (). (A)
A, ascorbic acid
B, tannic acid
C, hydrochloric acid
D, phosphate
60, [Single choice question] If the gross profit margin of the product cost is 150%, the gross profit margin of the sales is ().(C)
A, 0.4
B, 0.5
C, 0.6
D, 0.7
61, [Single choice question] The ingredients in tea that inhibit bacterial growth and reproduction, maintain skin fitness, reduce cholesterol and blood lipids are (). (C)
A, tea alkali
B, cocoa alkali
C, tea polyphenol
D, caffeine
62, [Single choice question] The purple rice of Xishuangbanna is characterized by () after the meal, the taste is sweet, sticky but not greasy. (C)
A, black
B, red
C, purple-red
D, purple
63, [Single choice question] When preparing the hot water surface blank, the hot water and flour should be mixed evenly, otherwise (). (C)
A, finished product sticking
B, finished product cracking
C, surface powder
D, finished product crust
64, [Single choice question] Morality is the general term for consciousness, norms, behaviors and activities based on social public opinion, traditional habits and () in human social life, and evaluation of good and evil is standard. (D)
A, national law
B, personal ideal
C, collective agreement
D, inner belief
65, [Single choice question] Employees in the pastry must hold () and a certificate of health training. (B)
A, temporary residence permit
B, health certificate
C, work permit
D, job certificate
66, [Single choice question] () between the pasta must be cleaned once per shift. (D)
A, desktop
B, basin
C, dunzi
D, ground
67, [Single choice question] sorghum can be divided into grain, sugar, and broom according to (). (C)
A, quality
B, particle color
C, purpose
D, processing accuracy
68, [Single choice question] After the sorghum noodle dish is filled with filling, wrap it into (), and steam it for 25 to 30 minutes. (B)
A, spherical
B, conical
C, triangular
D, square
69, [Single choice question] black rice also known as (), momi, blood glutinous , etc. (A)
A, Zimi
B, Jimi
C, Xiaomi
D, Dami
70, [Multiple choice question] Project quality control includes (). (BCD)
A, budget quality control
B, pre-quality control
C, in-process quality control
D, post-process quality control
E, design quality control
71, [Multiple choice question] () The temperature of the bottom of the general metal pot "latest analysis" is around 180℃. (√)
72. [Multiple choice question] () To facilitate employees, some personal items can sometimes be stored in the pastry operation room. (×)
73. [Multiple choice question] () Only by reducing costs can enterprises obtain more profits . (√)
74. [Multiple choice question] () When making almond tofu, you must master the ratio of agar to water, otherwise it will directly affect the color of the finished product. (×)
75. [Multiple choice question] () The nutritional value of animal oil is higher than that of vegetable oil. (×)
76. [Multiple choice question] () package requirements are centered, the specifications are consistent, and the shape meets product requirements. (√)
77. [Multiple choice question] () and dough is the most important process in the production of the entire pastry process. (×)
78. [Multiple choice question] () Pattern type is to combine various semi-finished products, either symmetrical, balanced, or geometric, or decorative painting shapes. (×)
79. [Multiple choice question] () When cooking food in microwave, it is characterized by no open fire, smoke, no dirt, and no danger of poisoning.(√)
80. [Multiple choice question] () The characteristics of the molding process package are: the finished product specifications, shape, production safety simulation test, the state, the thickness of the surface, and the filling must be consistent. (×)
81. [Multiple choice question] () Foods that are prone to cause food poisoning in the genus Salmonella are seafood. (×)
82. [Multiple choice question] () A certain gross weight is 2500 grams, yield rate 60%, and its loss rate should be 40%. (√)
83. [Multiple choice question] () The oil-cooked cake is made of oil-cooked and water-mixed noodles. (√)
84. [Multiple choice question] () Warm water dough is suitable for making pancakes and other varieties. (√)
85. [Multiple choice question] () In the decoration method, be careful not to use decorative objects that have no connection with the content and form to embellish. (√)
86. [Multiple choice question] () The furnace temperature of the baking layer pastry is about 180℃. (√)
87. [Multiple choice question] () When cooking sorghum rice porridge, boil the water on medium heat, and then cook on low heat until it is cooked. (×)
88. [Multiple choice question] () Raw salty filling, widely used ingredients, can shorten the maturity time of the snacks and maintain the flavor of the skin. (×)
89. [Multiple choice question] () When using onions to make the filling, you can only chop it with a knife. (×)
90. [Multiple choice question] () "Safety Production Simulation Exam" "The development of the socialist market economy has effectively promoted the further development of professional ethics construction. (√)
91. [Multiple choice question] () The flavor characteristics of porridge are that the soup is thick and easy to digest. (√)
92. [Multiple choice question] () When making meat stuffing, cut into small dices according to the needs of the finished product of the snack. (×)
93. [Multiple choice question] () The significant decrease in the detoxification effect of the liver is a manifestation of insufficient liver glycogen in the body. (√)
94. [Multiple choice question] () When cooking taro horn filling, pay attention to the proper water, oil and powder. (√)
95. [Multiple choice question] () buckwheat is a suitable food for patients with indigestion. (√)
96. [Multiple choice question] () The quality standards of buckwheat noodles dumplings are fragrant and have fresh filling and good stickiness. (×)
97. [Judgement Question] () To prepare the alum alkali salt surface, the alum and salt should be dissolved first as in a box and dissolved with water. (√)
98. [Multiple choice question] () Employees in the pastry must hold a health certificate and a health training certificate. (√)
99. [Multiple choice question] () mara cake has the characteristics of beautiful color, soft and fluffy hair, sweet and sour. (√)
100. [Judgement Question] () Sorghum rice When the processing accuracy is high, the adverse effects of the special component tannin in the cortex can be eliminated. (√)
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