南开大学22秋学期（高起本：1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业三

奥鹏南开在线作业满分答案参考

22秋学期（高起本：1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业-00003

1.当在一份食谱中出现“一杯搅拌奶油”的字句时,你是怎么理解的?
选项A：这很简单，就是倒满一杯奶油
选项B：这很简单，就是一杯搅拌后的奶油
选项C：也许是一杯需要搅拌一下的奶油
选项D：模糊不清，不能确定
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2.To be useful as indicators or measurements, ratios:
选项A：should be computed every week.
选项B：must be compared against some standard.
选项C：should be computed by the accounting department, with the results distributed to employees as well as managers.
选项D：should not rely on figures from the income statement.
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3.碳水化合物主要来源于食物中的()。
选项A：肉类和鱼类部分
选项B：蔬菜和水果部分
选项C：主食淀粉类部分
选项D：禽蛋和奶制品部分
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4.你认为采用下列()顺序来进行西式菜单的版面布局比较合适。
选项A：头盘、汤类、主菜和甜品
选项B：凉菜、热菜、汤和面食
选项C：开胃菜、主菜、汤和甜品
选项D：汤、开胃菜、主菜和甜品
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5.以下()属于现代餐饮服务中的改革创新
选项A：餐饮大排档
选项B：自助餐厅
选项C：火锅店
选项D：麦当劳的甜品站
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6.在烹制整只家禽时,使其熟透的温度应该控制在()度。
选项A：70℃
选项B：75℃
选项C：80℃
选项D：85℃
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7.Which trade association published the Uniform System of Accounts for Restaurants?
选项A：American Accounting Association
选项B：American Institute of Certified Public Accountants
选项C：National Restaurant Associ奥鹏南开在线作业满分答案参考ation
选项D：American Food Service Alliance
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8.Which of the following is a trend likely to be seen in quick-service operations in the future?
选项A：decrease in drive-through service
选项B：the addition of ethnic-fusion menu items
选项C：standardization of marketing strategies
选项D：new foods and higher-quality items
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9.用于沙拉的酱汁几乎与沙拉的种类一样多,不过根据沙拉酱汁的特点,可以将之分为两类,它们是()
选项A：沙拉油和醋
选项B：蛋黄酱和油醋汁
选项C：酱油和芥末酱
选项D：辣椒油和油醋汁
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10.市场营销可以简单的定义为()
选项A：产品的销售手段
选项B：各种市场销售手段的总称
选项C：从顾客的角度来审视经营
选项D：将产品进行市场推广
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11.Which of the following provides a common accounting language for comparisons among properties?
选项A：a balance sheet
选项B：an income statement
选项C：a uniform system of accounts
选项D：an operations budget
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12.In the United States, nutrition labeling is typically required for all of the following foods except:
选项A：packaged snack foods.
选项B：candy and other sweets.
选项C：frozen dinners.
选项D：meat and poultry.
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13.以下()种解冻食品的方法是错误的?
选项A：在20摄氏度或更低的温度下，放在流水中解冻
选项B：微波炉中解冻
选项C：炭火烘焙解冻
选项D：放在外面过夜解冻
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14.“Prix fixe” refers to a(n)
( )menu.
选项A： la carte
选项B：“du jour”
选项C：cycle-based
选项D：table d’h?te
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15.What type of vegetables should be cooked without a cover?
选项A：tubers
选项B：green vegetables
选项C：vegetable fruits
选项D：sprouts
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16.作为一名管理者,最重要的任务就是要确定()
选项A：建立每一位员工对工作的积极性
选项B：如何对可用的资源进行最佳利用
选项C：每位职工的工作安全
选项D：能够完成每年的利润计划
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17.What are accounts payable?
选项A：obligations owed to the property from sales made on credit
选项B：liabilities incurred for food, supplies, equipment, or other goods and services purchased on account
选项C：the listing of financial statement accounts and account numbers
选项D：a front-of-the-house accounting task
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18.Breakfast menus typically focus on items that:
选项A：are fun to eat.
选项B：include a variety of vegetables.
选项C：are simple and inexpensive.
选项D：are light and flavorful with lots of variety
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19.Which of the following statements about storing and issuing food is true?
选项A：Frozen foods always should be taken out of their original containers.
选项B：Food containers should never be stored on the floor.
选项C：Metal containers should be used to store staples such as flour and rice.
选项D：All shelves should be lined with paper or other material.
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20.Which of the following statements about unsafe food is true?
选项A：A food temperature danger zone exists at very low temperatures.
选项B：All microorganisms are dangerous.
选项C：Once a food is poisoned by germs, it must be cooked at a very high temperature to be made safe for consumption.
选项D：Acidity affects the ability of germs to grow.
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21.通常有餐饮机构提供的桌餐服务有四种常见的方式,它们是()
选项A：盘餐式
选项B：家庭式
选项C：小餐车式
选项D：大盘餐式
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22.若要提供安全食品,首先必须要知道造成食品不安全的因素是什么。因素是()
选项A：过分烹制食物如烤焦了
选项B：滥用调味料
选项C：微生物
选项D：化学毒素
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23.食物中毒的症状表现为()
选项A：呕吐
选项B：腹泻
选项C：恶心
选项D：抽搐
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24.现今的饭店和其它住宿设施中的餐饮服务是从早起的()发展而来的
选项A：咖啡馆
选项B：天主教会的宗教寓所
选项C：客栈
选项D：古代的医院
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25.以下()说明了我们为什么要烹制食物?
选项A：锻炼烹饪技术
选项B：消灭有害微生物
选项C：改善消化能力
选项D：使食品产生、增加或改变味道
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26.电台广告是餐饮经理为了实现市场销售目标而运用的重要手段,不过其缺点是()
选项A：费用高
选项B：时间短
选项C：只能听
选项D：制作麻烦
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27.管理活动就是用你所能支配的资源去做需要做的事情,这些资源包括()
选项A：人员
选项B：资金
选项C：时间
选项D：设备
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28.广告是餐饮经理为了实现市场销售目标而运用的重要手段,其优点是()
选项A：费用低
选项B：时间长
选项C：辐射广
选项D：内容可以尽可能多的进行描述
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29.无论是大型餐厅还是小型餐馆都需要进行采购,采购的计划要包含()
选项A：购买适用的物品
选项B：确定合适的数量
选项C：支付合理的价格
选项D：选择最低价的供应商
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30.食品中包含给人体提供精力的六大营养素,它们促进了我们人体细胞的发育和再生,这些营养素包括以下哪几种?
选项A：水果
选项B：脂肪
选项C：矿物质
选项D：蛋白质
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31.at small properties, the dining room manager also performs the duties of host as well.
选项A：对
选项B：错
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32.healthy diet emphasizes fruits, vegetables, whole grains, red meats, and fat-free or low-fat milk.
选项A：对
选项B：错
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33.在“扁平式”组织结构中,每个员工,不论担任什么职位,都受业主或经理的直接领导。
选项A：对
选项B：错
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34.managing involves using what you have(resources) to do what you want to do(attain organizational objectives).
选项A：对
选项B：错
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35.breakfast,lunch and dinner menu are three basic type of cycle menus.
选项A：对
选项B：错
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36.化学毒素是在有毒物质污染了食品或饮料时出现的,例如瓜果蔬菜上就有可能残存着杀虫剂。
选项A：对
选项B：错
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37.service personal also called front-of-the-house employees.
选项A：对
选项B：错
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38.对于未按时送达的货物,验收员可以拒收。
选项A：对
选项B：错
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39.allowable food cost combined food cost incurred for the production of all menu items sold for a period of time.
选项A：对
选项B：错
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40.once all of the items have been selected,the menu should be reviewed for business,aesthetic,and nutritional balance.
选项A：对
选项B：错
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41.the type of operation helps determine what kinds of menu items are appropriate.
选项A：对
选项B：错
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42.bartenders working at service bars do not serve beverages directly to guests.
选项A：对
选项B：错
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43.煮咖啡的时间应该不少于1小时,并保持沸腾。
选项A：对
选项B：错
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44.one of the purchasing goal is pay a good price to the right supplier.
选项A：对
选项B：错
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45.food servers must know how to respond to guest concerns about nutrition when guests order menu iteams.
选项A：对
选项B：错
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46.a simple definition of marketing is seeing the business from the perspective of the guest.
选项A：对
选项B：错
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47.资产负债表中的资产可以划分为流动资产和固定资产。
选项A：对
选项B：错
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48.减少并控制过多的人介入到采购工作中,可以有效降低采购过程中出现的腐败行为。
选项A：对
选项B：错
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49.kitchen staffs also called front-of-the-house employees.
选项A：对
选项B：错
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50.a table d'hote menu offers a complete meal for one prices.
选项A：对
选项B：错
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