Source of the question bank: Safety production simulation exam one-point public number mini program
Chinese Cooker (Elementary) Exam Summary According to the requirements of the new Chinese Cook (Elementary) Examination Syllabus, the Safety Production Mock Exam compiles the Chinese Cooker (Elementary) Mock Exam Questions to form a set of Chinese Cooker (Elementary) True Mock Exam Questions, and students can conduct a Chinese Cooker (Elementary) Self-test through the Chinese Cooker (Elementary) Examination Skills.
1. [Single choice question] After distinguishing the concept of cost and expense, the main body of cost accounting of catering enterprises is the food product (). （ D ）
A. Total cost
B. Main material cost
C. Productive costs
D. Raw material cost
2. [Multiple choice question] Fumigation is actually a combination of two cooking methods: steaming and (). （ C ）
A、烙
B、焖
C. Bake
D. Stew in water
3. [Single choice question] Dialing is to use chopsticks to dial the outflow () along the basin into the pot of boiling water. （ B ）
A. Noodles
B. Batter
C. Blank
D. Dough
4. [Single choice question] When frying salt, salt baked chicken should be fried to the extent of (). （ D ）
A, about 100 degrees
B. Hot
C. Blackening
D. Redness
5. [Single choice question] China stipulates that nitrate substances can only be used in canned meat and meat products, of which the maximum use of nitrite is ()g/Kg. （ C ）
A、0.03
B、0.05
C、0.15
D、0.5
6. [Single choice question] The sum of the codes of conduct that people should follow in specific professional activities is called (). （ D ）
A. Code of Conduct
B. Code of Conduct
C. Social morality
D. Professional ethics
7. [Single Choice Question] The specific requirements of respecting teachers and loving disciples and unity and cooperation include equal respect, taking into account the overall situation, mutual learning, () and other aspects. （ D ）
A. Work steadily
B. Self-denial and public service
C. Love the collective
D. Strengthen collaboration
8. [Single choice question] Naturally dead animal raw materials are fresh materials, but their preliminary processing methods are based on the preliminary processing methods of (). （ D ）
A. Fresh ingredients
B. Conventional materials
C. Death material
D. Live material
9. [Multiple choice question] Grasp the psychology of customer needs, and need to strengthen with guests (). （ C ）
A. Contact
B. Consultation
C. Communication
D. Understand
10. [Single choice question] In the actual mixing process, salty and sweet taste must master the level and priority, and the general dishes are not (). （ A ）
A. Both salty and sweet
B. Mainly salty
C. Mainly sweet
D. Sweeter than salty
11. [Single choice question] It is more appropriate to prevent the production of N-nitroso compounds( （ A ）
A. Replace the chromatinous acid coloring agent with a new type of coloring agent
B. Use coarse salt without refined salt
C. Directly smoke the food with wood
D. Consume more vitamins
12. [Single choice] Seasoning methods are: 1) pickling and dipping seasoning method; 2) heat mass transfer seasoning method; 3) smoke flavoring method; 4) wrapping seasoning method; 5) pouring sauce seasoning method; 6) (); 7) sauce seasoning method. （ D ）
A. Flavoring method of sesame powder
B. Huai salt seasoning method
C: Season with pepper salt
D. Sticky seasoning method
13. [Single choice question] When frying and puff pastry, () can avoid the finished nest oil. （ D ）
A. Fry in cool oil
B. Fry in warm oil
C. Fry in hot oil
D: Fry in warm oil, slightly increase the oil temperature before cooking
14. [Single choice question] Tomatoes belong to () vegetables. （ B ）
A. Fruits
B. Berries
C. Pods
D. Fake fruits
15. [Multiple Choice Questions] The option that is not within the meaning of scientific matching is (). （ D ）
A. Raw materials should be washed first and then cut
B. Reduce the time between cutting and cooking
C. When the process allows, try to cut the raw materials as large as possible
D, pay attention to the collocation of color
16. [Single Choice Question] "Lü Shi Chunqiu. This is the first recorded monograph on culinary theory in history, as early as () years ago, China's culinary culture has led the world. （ C ）
A、1000
B、1500
C、2000
D、3000
17. [Single choice question] Maltose is the main flavor ingredient of (). （ B ）
A, white sugar
B. Caramel
C. Cotton sugar
D. Old brown sugar
18. [Single choice question] The nutritional value, hygienic quality, flavor characteristics, etc. of the dish will be reflected by the color of the dish to a greater or lesser extent. （ C ）
A. Comprehensively
B. Dynamic ground
C. Objectively
D. Subjectively
19. [Single choice question] The water pre-ripening treatment method should pay attention to the changes in nutrition and flavor, as far as possible (). （ B ）
A. Cook until soft and rotten
B. Not overheating
C. Make the taste of raw materials penetrate into each other
D. Make the taste strong
20. [Single choice question] The modulation of the powder blank in the plate decoration should be used (). （ C ）
A. Cool water
B. Warm water
C. Boiling water
D. Hot water
21. [Single choice question] The best oil temperature for the pan under the paper package fried raw materials is (). （ B ）
A、120℃
B、150℃
C、180℃
D、210°C
22. [Single choice question] Muscle fiber density and muscle fiber diameter have a very important relationship with the tenderness and flavor of meat: that is, the finer the fiber, the greater the density, and the better the flavor. （ D ）
A, the taste is also good
B、Good quality
C. The more delicious
D. The more tender the meat
23. [Single choice question] A variety of raw material cold cuts are mainly used for platters and color cold cuts, and there is a certain proportion in the number, and the color (). （ C ）
A. Red and green
B. Warm colors are the mainstay
C. Colorful
D. Unreliable color
24. [Single choice question] The fat fat added to the crystal shrimp ball should be mainly (). （ B ）
A. Raw fattening
B. Cooked fat
C. Semi-ripe fat
D. Half raw and cooked
25. [Single choice question] Kitchen gas equipment must comply with the relevant norms and standards of the state, and from the perspective of use, it should be consistent with (). （ D ）
A. Other kitchen equipment
B. Special features of dishes
C. Kitchen space
D. Gas type
26. [Single choice question] Oil heating pre-ripening treatment is a method of coloring, flavoring and crunching the raw materials () or making the raw materials ( ) . （ C ）
A. Heat until cooked
B. Structural disintegration
C. Remove moisture
D, fat emulsification
27. [Single choice question] Brussels sprouts, also known as (), is a leafy vegetable with a high yield at present. （ B ）
A. Lettuce
B. Cabbage
C. Chinese cabbage
D. Broccoli
28. [Single Choice Question] Ethics requires people to consider () when obtaining personal benefits. （ B ）
A. Dedication to the unit
B. The interests of others, the collective and society
C. Responsibility to society
D. Help for others
29. [Single choice question] Is not a characteristic of the oil heat transfer medium (). （ D ）
A. Good heat storage performance
B. It is conducive to the formation of the aroma of dishes
C. It is conducive to the formation of raw materials
D, is conducive to the protection of vitamins
30. [Single choice question] Food poisoning refers to the occurrence of food contaminated with various toxic and harmful substances (). （ B ）
A. Chronic diseases
B. Acute diseases
C. Vomiting
D. Diarrhea
31. [Multiple choice question] The statistical work of restaurant sales records is often performed by sales personnel, that is, () or cashiers. （ B ）
A. Chef
B. Waiter in the restaurant
C. Restaurant manager
D. Manager of Catering Department
32. [Single choice question] Among the following sea cucumbers, the net material rate of rising hair is 300% (). （ D ）
A. Po Ginseng
B. Hong Kong stone ginseng
C. Olive ginseng
D. Plum ginseng
33. [Single choice question] After the XO sauce is prepared, it should be placed in () for preservation. （ D ）
A. At room temperature
B. In the shade
C. Store a constant temperature of 20 degrees
D. Refrigerate in the refrigerator
34. [Single choice question] According to the degree of processing, shark fin is divided into several categories, of which the semi-finished shark fin that has been scraped and boned is called (). （ B ）
A. Green wings
B. Bright wings
C. Wing cake
D. Water basin wings
35. [Single choice question] The taste parts of humans and higher animals are mainly limited to (). （ D ）
A. Oral cavity
B. Tongue
C. Throat
D. Tongue surface
36. [Single choice question] The purchased raw materials are easily caused by the low net rate caused by quality problems (). （ A ）
A. The actual consumption cost is greater than the standard cost
B. The actual consumption cost is equal to the standard cost
C. The actual consumption cost is less than the standard cost
D. The actual feeding is less than the standard feeding amount
37. [Single choice question] The cooking method of boiled beef is (). （ B ）
A、煮
B、汆
C. Oil burst
D、烧
38. [Single choice question] To make brine products, the halogen products should be fished out when the brine () is used, which can make the halogen products bright in color. （ D ）
A、 Boiling
B. Boiling or hot
C. Big heat or warm
D. Warm
39. [Single choice question] () is not the advantage of choosing a gas stove. （ D ）
A. There are few harmful substances produced by gas combustion
B. Less waste from gas combustion
C. The calorific value of gas combustion is high
D. High security
40. [Multiple choice question] In the knife method, the application scope of lache is (). （ A ）
A. Suitable for thin and small, tender texture and fragile raw materials, such as chicken breast, tender lean meat, etc
B. Suitable for cutting raw materials with tender fibers and slight toughness, such as pork, beef, liver, waist, etc
C. Suitable for brittle plant raw materials, such as bamboo shoots, winter melon, radish, potatoes, etc
D. Suitable for tough texture or soft and fragile raw materials, such as beef moon exhibition, cooked ham, bread, etc
41. [Multiple Choice Questions] The volume can be divided into large volumes, small volumes and () according to their shape. （ B ）
A. Medium volume
B. Ruyi roll
C. Long rolls
D. Short scrolls
42. [Multiple choice question] Complete protein is mainly derived from (). （ B ）
A. Livestock meat and meat skin, soybeans, milk, eggs
B. Eggs, fish, chicken, beef
C. Pork, beef, fish, rice noodles
D, muscle, beef, milk, eggs, potatoes
43. [Multiple Choice Question] Regarding the applicability of pickling, the wrong thing is (). （ A ）
A. Suitable for animal raw materials, not for plant raw materials
B. Mainly used for small raw materials, but also for large raw materials
C, mainly used for raw materials, but also used in clinker
D, suitable for raw materials, not suitable for finished products
44. [Single choice question] The shape presentation of chrysanthemum fish is mainly the embodiment of (). （ A ）
A. The deformation effect of cooking on the shape of raw materials
B. The effect of the knife worker on the change of the shape of the raw material
C. The fixed effect of pulp powder on the shape of raw materials
D. The role of heat transfer medium on heat transfer
45. [Single choice question] The leavening agent must have the condition that it can produce more () with less use. （ B ）
A. Objects
B. Gas
C. Moisture
D. Heat
46, [single choice] MONOS glutamate is the representative of umami agent, its main ingredient is sodium glutamate, under the conditions of () and () or long-term high temperature heating, will make sodium glutamate decomposition, affecting the fresh effect of monosodium glutamate. （ C ）
A. Neutral; alkaline
B. Strong acid; neutral
C. Strong acid; alkaline
D. Weak acid, alkaline
47. [Single choice question] Artificial pigment refers to the organic pigment made by artificial chemical synthesis method, and is strictly prohibited in () food. （ D ）
A. All
B. Women and children
C. The elderly
D. Infants and young children
48. [Single choice question] In the following practices, () cannot play a role in preventing bacterial food poisoning. （ B ）
A. Raw materials and cooked food should be placed separately
B. Do not eat dead crabs and eels
C. The utensils for raw and cooked purposes should be separated
D, fresh raw materials should be processed in time, timely cleaning
49. [Single choice question] The best eating period for meat pigeons is about () days after the shell. （ B ）
A、15
B、25
C、35
D、45
50. [Single choice question] The price structure of dietary products is mainly composed of (). （ A ）
A. Raw material costs, labor costs
B. Raw material costs, procurement costs
C. Management costs, labor costs
D, raw material costs, management costs
51. [Multiple choice question] It is () that participates in the synthesis of hemoglobin and myoglobin in the body. （ B ）
A、硫
B. Iron
C、氯
D、硒
52. [Single choice question] Because the thermal conductivity of oil is smaller than that of water, the oil in a stationary state (). （ D ）
A. It is different from water heat transfer
B. Same as water heat transfer
C. Faster than water heat transfer
D, slower than water heat transfer
53. [Single choice question] The use of raw material cost coefficient method to calculate product price requires two key data, one is the amount of raw material cost, and the other is (). （ D ）
A. The cost of the main material
B. Product profit
C. Maori of dishes
D. Cost factor
54. [Single choice question] The food that is easy to cause vibrio parahaemolyticasis food poisoning is (). （ D ）
A. Fresh meat
B. Vegetables
C. Beans
D. Sea shells
55, [single choice question] is not a sour seasoning is (). （ B ）
A. Vinegar
B. Soy sauce
C. Tomato sauce
D. Citric acid
56. [Single Choice Question] Among the following beef, the worst quality is (). （ C ）
A. Yak beef
B. Yellow beef
C. Buffalo beef
D. Veal
57. [Single choice question] When the Huaiyang lion's head is heated in the lower pot, the water temperature in the pot should be (). （ D ）
A. Room temperature
B, 60 degrees
C, 50 degrees
D, 100 degrees
58. [Single choice question] The peak production period of hairy crabs in Yangcheng Lake, Jiangsu Province is (). （ C ）
A. Before and after the Qingming Festival
B. Around the Dragon Boat Festival
C. Around the Mid-Autumn Festival
D. Around the Spring Festival
59. [Single choice question] When making fish green, each 500g of fish green paste is accompanied by egg white () grams. （ B ）
A、120
B、100
C、60
D、80
60. [Single choice question] The main ingredient of table salt is (). （ B ）
A. Sodium carbonate
B. Sodium chloride
C. Sodium glutamate
D. Sodium bicarbonate
61. [Single Choice Question] The statement about the whole chicken is incorrect. （ D ）
A. It is the process of whole material out of bone
B. Non-standard knife techniques should be classified
C. Processing by starting knife method
D. It belongs to the scope of special knife processing
62. [Judgment Question] () The digestive tract mainly includes the mouth, esophagus, stomach and small intestine. （ × ）
63. [Judgment Question] () Catering cost is all expenses of catering sales minus profits. （ √ ）
64. [Judgment Question] The average net material rate of the rising elm ear is 700%. （ √ ）
65. [Judgment Question] "Drinking and Eating" was written by Ku Sihui in her long-term research on nutritious foods and tonic drugs, and accumulated rich experience in health care. （ √ ）
66. [Judgment Question] () Professional ethics are most closely related to social security, and are related to social stability and the harmony of interpersonal relations. （ × ）
67. [Judgment Question] () Oyster sauce is an umami condiment processed by extracting the fat in oysters. （ × ）
68. [Judgment question] () The kitchen water supply system is a fire fighting equipment designed, installed and used by catering enterprises themselves. （ × ）
69. [Judgment question] The practice of electrical equipment protection grounding is to directly contact the electrical housing with the ground. （ × ）
70. [Judgment Question] () Long-term lack of selenium in the human diet can cause Keshan disease. （ √ ）
71. [Judgment question] Squeezing out the juice after the raw material is blanched will cause a large amount of water-soluble nutrients to be lost. （ √ ）
72. [Judgment Question] According to the mixing status of the aroma of the dish, it is divided into pure incense and compound incense. （ √ ）
73, [Judgment Question] () Refreshing beef pills with a low heat to keep the water slightly boiling when heated, if not eaten immediately after maturity, apply cold water over cold for later. （ √ ）
74. [Judgment Question] The calorie supply standard formulated by the Chinese Nutrition Society in the Dietary Guidelines for Chinese Residents is: The total number of calories required by adult men every day is 10032~13312kj. （ √ ）
75. [Judgment Question] () In the "May Fourth System" of dietary hygiene, the use of (food) utensils implements "four passes", that is, one washing, two brushes, three flushes, and four disinfection. （ √ ）
76. [Judgment Question] Culinary innovation is a behavior guided by personal experience. The richer the personal experience, the greater the person's ability to innovate. （ × ）
77. [Judgment Question] The cooking technique will be divided into sub-cooking techniques according to the slight differences in the process. （ × ）
78. [Judgment Question] Ku Sihui was a Mongol, who served as a drinking doctor during the Yuan Dynasty court and was in charge of the affairs of drinking and eating at the court. （ √ ）
79, [judgment question] () halogen pays attention to the soup at the same time, but also pay attention to the preservation of soup, the industry will be preserved for a certain period of time of soup called old soup. （ √ ）
80. [Judgment Question] () Compared with captive birds, the former has more red muscle fibers than the latter, and the diameter of the muscle fibers is thicker than that of the latter. （ × ）
81. [Judgment Question] () The dishes of the Liuli method are mainly used for the production of beets. （ √ ）
82. [Judgment Question] () The accounting of the unit price cost of condiments should comprehensively consider the types and quantities of condiments used. （ √ ）
83. [Judgment Question] If there is a large difference in form, color or taste between the raw materials that make up the dish, make appropriate adjustments in terms of quantity or proportion when matching to meet the overall requirements of the dish in terms of color, aroma, taste and shape. （ √ ）
84. [Judgment Question] () Morality is the sum of consciousness, norms, behaviors and activities in human social life based on social opinion, traditional habits and inner beliefs, with the evaluation of good and evil as the standard. （ √ ）
85. [Judgment Question] () Food from raw materials to finished products should avoid cross-contamination of food raw materials must not enter the kitchen. （ × ）
86. [Judgment Questions] () Professional ethics have three characteristics: limited scope, stability and continuity in content, and diversity in form. （ √ ）
87. [Judgment Question] () Coefficient pricing method is a pricing method based on pricing coefficients. （ × ）
88. [Judgment Question] () Cost gross margin is also known as cost rate. （ × ）
89. [Judgment Question] () When stir-frying Longjing shrimp, it is necessary to add both tea leaves and tea juice, and only tea juice is added to the tea fragrant chicken nuggets. （ √ ）
90. [Judgment question] Vitamin C is widely present in various animal and plant foods. （ × ）
91. [Judgment Question] The main ingredient for returning to the sand is usually fried until it is crispy. （ √ ）
92. [Judgment Question] () The origin of soybeans is Brazil. （ × ）
93. [Judgment question] The finished products of the egg frying method are mostly flat (flat) shapes. （ √ ）
94, [Judgment Question] When igniting, there is a situation of running gas and leaking in the room, and it is absolutely impossible to ignite, and the air source should be cut off and the door and window ventilation measures should be taken immediately. （ √ ）
95, [Judgment Question] Salmon, also known as salmon, there are many types, common ones are red trout, silver salmon, cannabis salmon and so on. （ √ ）
96. [Judgment Question] () The aroma of hot dishes spreads with the air, and the aroma of cold dishes must be perceived at high temperatures. （ × ）
97. [Judgment Question] Side dishes include two meanings, one is the side dish when the dish is designed, and the other is the side dish in daily work. （ √ ）
98, [Judgment Question] () The task of cost accounting is to obtain profits. （ × ）
99. [Judgment Question] The basic requirements for the inspection of dry goods are dry, no mildew, neat, uniform, complete, no insect moths, no impurities, no bad odor. （ √ ）
100. [Judgment Question] () The local power supply company shall be responsible for the safe use of electricity in the kitchen. （ × ）
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