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

1. Liqun's purpose is to think in front of you, do it in your heart. 2. 2. Liqun values are integrity, innovation, development and dedication.

3. Liqun people's code of conduct is to be sincere to customers, loyal to the enterprise, responsible for employees, persistent in their work, respect for superiors, cultivate subordinates, help colleagues, and return to the community. 4. Ming file cooks should wash their hands diligently, do not have a beard, long hair, long nails, and have no bad taste in the mouth. 5. 5. pot foreman and frying pan chef, frying pan use should be scrubbed clean, not directly to the blazing hot pot pouring cool water to prevent blowing up.

6. Liqun excellent staff must be virtues: loyalty, diligence, enthusiasm, responsibility, dedication. 7. 7. Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine three local dishes as the main body. 8. Food packaging must be clearly labeled, food sold in the domestic market, there must be a Chinese labeling. 9. Whole chicken de-boning steps are: cut through the strong skin, cut off the neck bone, out of the chicken leg bone, out of the chicken body bone, out of the chicken leg bone, turn the chicken skin.

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

1. (B)

A. The majority of employees B. Customers C. Suppliers D. Leaders

2. catering enterprises or families will be cleaned, disinfection of food and beverage utensils should be how to store (A)

A. natural filtering or drying, and then promptly put into the tableware cleaning cabinet B. should be used to wipe the drying of a hand towel, and then promptly put into the tableware cleaning cabinet

C. natural filtering or drying, and then placed upside down D. should use the tableware to dry, and then place the tableware in the cabinet

C. natural filtering or drying, and then placed upside down D. should be used in a tableware cleaning cabinet. D. should be dried with a dish towel, placed upside down 3. the following fish need to remove the mucus is ( B )

A. perch B. eel C. rhubarb D. crucian carp

4. the following correct brine mixing operation procedure is (C ).

A. Selection of spices and seasonings → sautéing onion and ginger → cooking spices → putting seasoning → coloring → cooking B. Selection of spices and seasonings → sautéing onion and ginger → putting seasoning → coloring → cooking spices → cooking C. Selection of spices and seasonings → sautéing onion and ginger → cooking spices → putting seasoning → cooking → coloring D. Selection of spices and seasonings → sautéing onion and ginger → putting seasoning → cooking → cooking Spices→coloring 5. What are the processing steps of snails (ABCD)? A. starvation B. selection C. blanching D. removal of liquid 6 in line with the soup program is (ABC)

A. soup production of raw materials to use fresh flavor enough B. no fishy raw materials C. soup production should be cool water in the pot D. soup production can be made soup will be added to the water

7 dishes are not only fresh and fragrant, but also not easy to deterioration of edible fungi is (C). A. monkey head fungus B. portobello mushroom C. bamboo fungus D. morel mushrooms

8. cooked alkaline water preparation method is: 4500 grams of boiling water with alkaline and 200 lime, stirring and dissolved, then add 4500 grams of cold water, static clarification of slagging that is (D).

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

9. first dishes are cooked by ( A ) or larger plastic raw materials. A. high-grade raw materials B. low-grade raw materials C. general raw materials D. botanical raw materials

10. , "Liqun" was named 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 2002 11. , on the basis of the company's rapid development, Liqun Group was established, and Liqun began to implement the group development strategy. (A)

A October 1999 B September 1998 C August 1999 D October 1998 12. employees to participate in the training of not less than hours, division-level cadres to participate in the training of not less than hours a year. (B)

A 60, 40 B 80, 60 C 80, 40 D 60, 20 13.Liqun "four centers" include ().

A. Purchasing Center B. Logistics Center C. Capital Settlement Center D. Information Center 14. firefighting to follow the basic principles are (BCD)

A first save the material after the rescue B first focus after the general

C first save the person after the rescue material D save more than the fire

15. hotel employees in the labor contract period, the termination of the contract of employment by the person proposed, should be notified in writing in advance to the company. should notify the company in writing in advance. (D)

A. one week B. twenty days C. three days D. thirty days

16. The following statement is correct (ABD).

A. Employees of the company shall not be engaged in production and business activities during sick leave, and shall be given the termination of the labor contract in case of violation.

B. Employees who have worked continuously in the Company for more than 10 years less than 20 years, enjoy annual leave of 15 days. C. Due to the work needs of the group company unified arrangements for foreign travel and domestic travel time has reached two-thirds of the annual leave time, do not enjoy when the paid annual leave.

D. Catering repeat bookings, causing guest dissatisfaction, financial penalties of 50-200 yuan, and depending on the circumstances

Give a serious warning, dismissal or expulsion

III. (1 point/question*8 questions)

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

2. Foods that need to be stored for a longer period of time (more than 2 hours) after cooking and before serving should be stored at a high

60℃ or below 10℃ (√). 3. The gelatin prepared for dishes such as "Crystal Shrimp Balls" and "Lion's Head" is hard gelatin. ( × ) 4. The whole material should be de-boned accurately, so that the skin of the raw material can be broken. ( × ) 5. There are many kinds of cooking ingredients, but the quality is basically the same. ( × )

6. ham is made from the front and back legs of the pig by curing, cooking, and aging. (×) 7. will be warmed by low-temperature oil after the dry raw materials, into the 180 ℃ ~ 200 ℃ of high-temperature oil, so that it

puffing process, belong to the high-temperature oil maturation stage. (√) 8. dishes "shredded coconut shrimp balls" is the shrimp balls fried and then rolled on the shredded coconut, it belongs to the parcel flavoring method. ( × )

Fourth, short answer questions. (6 points / question * 5 questions)

1. Ten guidelines for good employees.

2. What are the functions of hibiscus gum?

A: Rong Gum is the pre-treated dry muscle tissue of animal raw materials, using a knife or blender or meat churn processed into a velvet, and then into the appropriate seasonings stirring flavor and on the strength, until the viscous substance. Its role in changing the nature of the raw materials, raw materials become tender texture; color white; for the renovation of the dishes to lay the foundation.

3. Briefly describe the national legal holidays **** a few days? Which days are they?

4. What are the essentials of making meat soup?

(1) reasonable selection of raw materials for soup; (2) raw materials should be cold water in the pot, should not be added cold water; (3) appropriate use of soup fire; (4) the clear should be stirred slowly in the direction; (5) timely skimming foam; (6) appropriate use of seasonings.

5. The meaning and role of cooking.

1. To provide nutritious meals, to strengthen the human body, to meet the material needs of human dietary life .

2. To provide safer meals and ensure dietary hygiene. 3. Provide color, shape, taste and beauty of the meal.

4. To create and develop dietary culture and promote human civilization.