What are the main classification methods of cooking materials?

A: The nature of raw materials, the types of commodities and the position of raw materials in the process of cooking.

2. What six categories can vegetables be divided into according to their edible parts?

Answer: root vegetables, vegetarian vegetables, leafy vegetables, cauliflower, fruits and vegetables, edible fungi.

3. What are the main methods of sensory evaluation of raw materials?

Answer: visual test, auditory test, olfactory test, taste test and tactile test. ?

4. What are the main storage methods of raw materials?

Answer: Low temperature storage method, high temperature storage method, dehydration storage method, sealed storage method, smoked storage method and modified atmosphere storage method. ?

5. What kinds of freshwater fish are there? (Write at least eight kinds. )?

A: Carp, crucian carp, herring, grass carp, mandarin fish, silver carp, eel, snapper and snakehead. ?

6. There are many kinds of wild birds. What kinds are commonly used in cooking?

A: grouse, stone chicken, Sha Feng chicken, turtledove, sparrow and quail. ?

7. What are the four types of knife cutting?

Answer: Straight knife method, flat knife method, oblique knife method and mixed knife method. ?

8. What are the six forms of knife cutting?

Answer: Straight cutting, push cutting, pull cutting, sawing and rolling cutting. ?

9. What are the specific shapes of building blocks?

Answer: diamond, domino, chopping wood, hob, rectangle. ?

10, what are the specific spheres?

Answer: olive shape, garlic ball shape, round bead shape. ?

1 1. What factors determine the expression of temperature?

A: Temperature and time. ?

12, what are the main methods of preheating treatment?

Answer: water, oil, steaming, popularity, making soup. ?

What are the basic cooking methods?

Answer: fry, explode, fry, fry and cook. ?

14, what are the common cooking methods for cold dishes?

Answer: Mix, stew, marinate, marinate, sauce and freeze. ?

15. What are the three kinds of holiday food?

A: Sacrificial food, special food and gifts. ?

16. What are the general characteristics of China diet in taste?

A: Sweet in the south, salty in the north, spicy in the east and sour in the west. ?

17. What are the main environmental factors that affect the growth and reproduction of microorganisms?

A: Nutrition, moisture, temperature, air, light and PH value. ?

18. What kinds of pollution does biological pollution mainly include?

A: Microbial pollution, parasite pollution and insect pollution. ?

19. What are the common infectious diseases in the catering industry?

A: Dysentery, infectious hepatitis, typhoid fever, tuberculosis and cholera. ?

20. What kinds of food poisoning can be divided into?

A: Bacterial poisoning, chemical poisoning, toxic animal and plant poisoning and moldy food poisoning. ?

2 1. What are the three accounting categories of net material unit cost?

Answer: raw material cost, semi-finished product cost and cooked product cost. ?

22. According to the different performance, what kinds of kitchen tools can be divided into?

Answer: Cookware, cutter, white tableware and other utensils. ?

23. What steps can be taken to complete board loading?

Answer: bottom layer, periphery, covering and embellishment. ?

24. What kinds of nutrients does the human body need?

A: Sugar, lipids, protein, vitamins, inorganic salts and water. ?

25. What are the freezing methods for cooking food?

Answer: indirect freezing, direct freezing and slight freezing. ?

26. What is the cost gross profit margin?

A: It refers to the ratio of gross profit to the cost of dishes. ?

27. What are the main cooking monographs and masterpieces involving cooking content in ancient China?

A: At the end of the Warring States Period, people wrote Lu Chunqiu, the Northern Wei Dynasty wrote Qi Yao Min's Book, Yuan Hu Sihui wrote Eating and Drinking, and Yuan Mei wrote Eating with the Garden in the Qing Dynasty. ?

28. What was the basis for the "Manchu-Chinese banquet" in the Qianlong era?

A: Cai. ?

29. What seasoning can I add to the soup?

A: cooking wine, onion, ginger, white pepper, etc. ?

30. What are the two major forms of aesthetics?

A: Realistic beauty and artistic beauty. ?

3 1. What substances in dead fish are easy to be poisoned after eating?

A: Histamine. ?

32. Which two parts of poultry muscle tissue are the most developed?

A: Chest and leg muscles. ?

33. What are the four parts of livestock meat structure?

Answer: muscle tissue, connective tissue, adipose tissue and bone tissue. ?

34. What is fruit?

A: Fresh fruits, dried fruits, melons and fruits. ?

35. What are the meat characteristics of mandarin fish?

Answer: the meat is solid, the meat is prickly and less, and the meat is white and full. ?

According to quality and grade, soups can be divided into two categories?

A: Ordinary soup and advanced soup. ?

37. What are the five main parts of the muscle tissue of the pig's front leg?

Answer: upper brain, sandwich meat, neck meat, front hoof and claw. ?

38. What kinds of art platters can be divided into according to the content?

A: Geometric patterns, animal patterns, plant patterns, commodity patterns and landscape patterns. ?

39. What are the two ways to make water?

A: Cold water and hot water. ?

40. The "Roast Tail Banquet" was an early banquet in which dynasty.

A: The Tang Dynasty. ?

4 1, what kind of meat preparation method is used when making "fried eel paste"?

A: Very hot. ?

42. What is Sichuan cuisine good at in cooking methods?

Answer: stir-fry and dry-burn. ?

43. How to wash pork belly correctly?

Answer: salt and vinegar scrubbing method. ?

44. What are the main varieties of spicy food?

A: Pepper, pepper, mustard, curry powder, etc. ?

45. What is the function of inorganic salts?

A: Inorganic salts are water-soluble and cannot be oxidized and burned, which plays a role in maintaining acid-base balance and revitalizing the human body. ?

46, what is the primary processing technology of fresh raw materials?

Answer: It refers to the process of slaughtering, sorting and cleaning fresh cooking materials, that is, the processing process of changing cooking materials from wool to clean materials. ?

47. What is knife beautification?

Answer: It means that different mixed cutting methods are used to act on the same raw material, and a certain depth of knife marks are made on the surface of the cooking raw material, so that the cooking raw material presents a beautiful shape directly or after heating. ?

48. What is the contrast phenomenon of taste?

A: The so-called taste contrast phenomenon means that the tastes of two different biochemical substances are mixed in a proper proportion and act on the taste at the same time, and one of them is obviously enhanced. ?

49. What is a balanced diet?

A: A balanced diet means that three meals a day can not only provide diners with enough calories and various nutrients to meet the physiological needs of the human body, but also maintain the balance of various nutrients, so as to facilitate the digestion and absorption of the human body and achieve the purpose of reasonable nutrition. ?

50. What is the complementary role of protein?

A: In diet, a variety of foods are mixed. Among them, protein can complement each other with insufficient or deficient amino acids, thus improving the nutritional value of protein. This effect is called protein's complementary effect in nutrition. ?

5 1, what is the standard of raw material quality inspection?

A: The quality and quality of raw materials are mainly observed from the aspects of freshness, maturity and purity, and these inspection standards are embodied in the color, fragrance, taste and shape of raw materials. ?

52. What are nutrients? What are its main physiological functions?

A: The effective ingredients in food that can supply human nutrition are called nutrients. Their main physiological functions are to form trunk, repair tissues, provide heat and regulate physiological functions. ?

53. Why are raw materials with more water perishable?

A: Raw materials containing more water have stronger physiological activity and faster enzymatic reaction. At the same time, sufficient water creates good breeding conditions for microorganisms, so raw materials with more water are easy to rot and deteriorate. ?

54. How to identify the quality of sea cucumber?

Answer: The quality of sea cucumber is mainly determined by the size of the body, the thickness of the meat and the presence or absence of sand in the body. The person with big body, thick meat and no sand in the body is the top grade. ?

55. What are the basic methods of raw material cost control?

Answer: The lowest cost analysis method, empirical cost analysis method, norm cost control method, responsibility cost control method and system control method. ?

56. What is the function of hanging paste sizing?

Answer: (1) keep the moisture and umami taste in the raw materials, so that they are fragrant or slippery on the outside and fresh and tender on the inside; ?

(2) keep the shape of raw materials, and make them smooth and full; ?

(3) Preserve the nutrients of the dishes. ?

57. According to the principles of chromatics, give examples to illustrate how to match the colors of dishes.

Answer: Pay attention to natural color matching, seasoning coloring and cooking coloring. Coordination and contrast: main color and auxiliary color; Cold and warm colors; Diversity and unity. ?

58. Why do fish and shrimp have high nutritional value?

Answer: Fish and shrimp muscle contains more protein, less fat, loose and digestible muscle tissue, and contains a lot of vitamins and inorganic salts, which is especially suitable for children and the infirm. In addition, fish and shrimp are delicious and can stimulate appetite. ?

59. Briefly describe the basic principle of seasoning.

Answer: (1) Seasoning should be put in a proper amount, timely and orderly; ?

(2) according to certain specifications, seasoning highlights the flavor characteristics of dishes; ?

(3) seasoning according to the nature of cooking materials; ?

(4) Seasoning according to the reasonable change of seasons; ?

(5) Seasoning according to the specific requirements of consumers' tastes. ?

60. Briefly describe the basic requirements of side dishes.

Answer: (1) Understand the market supply and demand and inventory of cooking materials; ?

(2) Familiar with the knowledge of cooking materials; ?

(3) be familiar with the name of the dish and its production characteristics; ?

(4) The configured cooking materials should be placed reasonably; ?

(5) Proficient in processing technology and cooking technology; ?

(6) Pay attention to the reasonable collocation of nutrition; ?

(7) artistic innovation; ?

(8) Pay attention to cleanliness. ?

6 1. Try to explain the role of salt in cooking.

Answer: Salt is an indispensable food in daily life. In cooking, it not only plays the role of seasoning, determining taste, refreshing and relieving boredom, but also can use its pressure permeability and sterilization ability to code the taste, remove differences, keep fresh and pickle raw materials. Salt can increase the toughness of gluten, whiten and absorb water, and increase the tension of stuffing and pills. Salt is widely used to make dishes, pasta and snacks. ?

62. Try to describe the requirements of dishes for utensils.

Answer: (1) The size of the dish should be commensurate with the WWV of the dish, so as to have a beautiful sensory effect. ?

(2) The varieties of dishes are suitable for the categories of dishes; ?

(3) combining dishes with dishes; ?

(4) The shape and pattern of the vegetable match the pattern and material shape of the vegetable; ?

(5) The texture of the dish matches the price of the dish. ?

63. What are the main responsibilities of a senior Chinese chef?

Answer: (1) According to the reception task, coordinate and arrange production to ensure timely supply; ?

(2) Work out the work plan together with the chef and prepare the banquet menu; ?

(3) Cost accounting of relevant competent personnel; ?

(4) Control costs, strengthen material management and improve the utilization rate of raw materials; ?

(5) Do a good health check to prevent food poisoning; ?

(6) do a good job in vocational and technical training, improve quality and food quality; ?

(7) On-site command, supervision and inspection. ?

64.2 kilograms of pork with skin, 6 per kilogram? 5 yuan, skinning is 1? 7 kg, skin price 1? 20 yuan, find the unit cost of net meat.

Answer: Net material cost = (2× 6? 50- 1? 20)/ 1? 7=6? 94 yuan/kg?

65. To make stir-fried pork loin, use 200g clean pork loin (the purchase price of pork loin is 80% per kilogram of 24 yuan) and add 25g edible fungi, accounting for 0? 53 yuan; 50 grams of cucumber, 0? 5 yuan; 60 grams of oil, 0? 87 yuan; Other seasoning ingredients * * * 1? 46 yuan, ask for the cost of this dish. If the gross profit decreases by 48%, ask the price of vegetables. ?

A: The wool weight of pork loin = 0? 2/80%=0? 25 kilograms?

The cost of this dish = 0? 25×24+0? 53+0? 5+0? 87+ 1? 46=9? 36 yuan?

The price of this dish = 9? 36/( 1-48%) = 18 yuan