Second Construction Examination Questions and Answers Cooking Examination Questions and Answers

Cooking test questions

1. Fill in the blanks. (1 point/empty, ***30 points)

1. Liqun’s purpose is to think of you in front of you and be in your heart. 2. Liqun’s values ??are integrity, innovation, development and dedication.

3. Liqun people’s code of conduct is to be sincere to customers, loyal to the company, responsible to employees, persistent in work, respectful to superiors, nurturing to subordinates, and helpful to colleagues. Give back to society. 4. Cooks during open hours should wash their hands frequently, keep no beards, long hair, and long nails, and have no odor in their mouths. 5. Pot foremen and wok chefs must wash the wok clean before use and are not allowed to pour cold water directly into the hot pot to prevent it from bursting.

6. The essential virtues of Liqun’s outstanding employees: loyalty, diligence, enthusiasm, responsibility and dedication. 7. Cantonese cuisine is mainly composed of three local cuisines: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. 8. Food packaging must be clearly labeled, and food sold in the domestic market must have Chinese labels. 9. The steps to debone the whole chicken are: cut the skin, cut off the neck bones, remove the chicken leg bones, remove the chicken body bones, remove the chicken leg bones, and turn the chicken skin.

2. Indefinite multiple choice questions. (2 points/question*16 questions)

1. Our corporate culture is a culture centered on. (B)

A. Employees B. Customers C. Suppliers D. Leaders

2. How should catering companies or families keep tableware after cleaning and disinfecting it (A)

A. Drain naturally Or after drying, put it in the tableware cleaning cabinet in time B. Use a hand towel to dry it and put it in the tableware cleaning cabinet in time

C. After natural straining or drying, place it upside down D. Should Use a napkin to dry it and place it upside down. 3. Among the following fish, the mucus needs to be removed (B)

A. Bass B. Eel C. Large yellow croaker D. Crucian carp

4 . The following correct brine preparation operation procedure is (C).

A. Selection of spices and seasonings → stir-fry onions and ginger → cook spices → add seasonings → color → cook B. Selection of spices and seasonings → stir-fry onions and ginger → add seasonings → Coloring → Cooking spices → Cooking C. Selection of spices and seasonings → Stir-fried onions and ginger → Cooking spices → Adding seasonings → Cooking → Coloring D. Selection of spices and seasonings → Stir-frying onions and ginger → Adding Seasoning→cooking→cooking spices→coloring 5. What are the steps for processing snails (ABCD). A. Feed by starvation B. Select C. Blanch D. Remove liquid 6. The soup-making procedure is (ABC)

A. Use raw materials with enough freshness to make soup B. Raw materials without fishy or muttony smell C. When making soup, you need to put it in cold water. D. When making soup, you can add water while making soup

7. Edible fungi that are not only delicious but also not easy to spoil are (C). A. Hericium erinaceus B. Mushrooms C. Bamboo fungus D. Morel

8. The preparation method of cooked alkaline water is: 4500 grams of boiling water, add alkali noodles and 200 lime, stir well and dissolve, then Add 4500 grams of cold water and let it stand to clarify and remove the residue (D).

A. 200g B. 300g C. 400g D. 500g

9. The first dish is made from (A) or larger shaped raw materials Dishes. A. High-end raw materials B. Low-end raw materials C. General raw materials D. Plant-based raw materials

10. "Liqun" was rated as a famous trademark of Shandong Province by the Shandong Provincial Administration for Industry and Commerce. (C) A. October 2001 B. January 2002 C. October 2002 D. August 11, 2002. Based on the rapid development of the company, Liqun Group was established, and Liqun began to implement group development. strategy. (A)

A October 1999 B September 1998 C August 1999 D October 1998 12. The time for employees to participate in training is no less than class hours, and the time for department-level cadres to participate in training per year No less than class hours. (B)

A 60, 40 B 80, 60 C 80, 40 D 60, 20 13. Liqun’s “four major centers” include ().

A. Procurement center B. Logistics center C. Fund settlement center D. Information center 14. The basic principle to follow when putting out a fire is (BCD)

A. Rescue materials first and then people B. Focus first, then general

C. Rescue people first, then materials. D. Saving people is more important than putting out fires

15. During the period of the labor contract, if a hotel employee proposes to terminate the labor contract, he should do so in advance. Notify the company in writing. (D)

A. One week B. Twenty days C. Three days D. Thirty days

16. The following statement is correct (ABD).

A. Company employees are not allowed to engage in production and business activities while on sick leave. If there is any violation, the labor contract will be terminated.

B. Employees who have worked continuously in the company for more than 10 years but less than 20 years are entitled to 15 days of annual leave. C. If the time for overseas travel and domestic travel that is uniformly arranged due to the needs of the group company's work has reached two-thirds of the annual leave time, the employee will not be entitled to paid annual leave.

D. If guests are dissatisfied due to repeated dining reservations, they will be given a financial penalty of 50-200 yuan, and depending on the circumstances, they will be given a serious warning, dismissed or expelled

3. True or False Question. (1 point/question*8 questions)

1. Liqun Group’s service brand is innovation. (×)

2. Foods that need to be stored for a long time (more than 2 hours) after cooking and before consumption should be stored in an environment of high

60℃ or lower than 10℃ down (√). 3. The gelatin prepared for dishes such as "Crystal Shrimp Balls" and "Lion's Head" is hard gelatin. ( × ) 4. The knife must be precise when deboning the whole ingredient, as it can break the skin of the ingredients. ( × ) 5. There are many kinds of cooking ingredients, and the quality is basically the same (×)

6. Ham is made from the front and rear legs of pigs through pickling, boiling, aging and fermentation. 7. The dry raw materials after being roasted in low-temperature oil are put into high-temperature oil at 180℃~200℃ to make them expand. (√) 8. Shredded coconut. "Shrimp balls" are fried shrimp balls and then rolled in shredded coconut. It is a wrapping seasoning method. ( × )

4. Short answer questions. (6 points/question*5 questions)

1. Ten principles for excellent employees.

2. What are the functions of gelatin?

Answer: Rongjiao is the muscle tissue of animal raw materials that has been processed in advance. , use a knife or a blender or a meat grinder to process it into minced meat, then add the corresponding condiments and stir it until it becomes sticky and thick. Its function changes the properties of the raw materials, and the texture of the raw materials becomes tender; the color becomes white; Lay the foundation for the renovation of dishes.

3. Briefly describe the national statutory holidays?

4. What are the methods for making meat soup? /p>

(1) Reasonably select the ingredients for making soup; (2) The ingredients should be put into the pot under cold water, and cold water should not be added during the process; (3) Proper use of the heat for making soup; (4) Stir slowly in the direction when clearing. ; (5) Skim the scum in a timely manner; (6) Use seasonings appropriately.

5. The meaning and function of cooking.

1. Provide nutritious meals to strengthen people

2. Provide relatively safe meals and ensure dietary hygiene.

4. .Create and develop food culture and promote the construction of human civilization.