[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$ft0fUH4fkEbb8_NFq6s1c3yJ2L85_uSfk-iXr09OhEPk":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":32},[],"2025-10-30 02:32:21",16069574,[8,9,10,11],"炸","煮","烤","煎",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},41,"b7de9566e0dd0c0f6a78166bda8e1270","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fd48326ba55b9d5f56c005f3d8d36b2d5.jpg","面点工艺学（烹饪与营养教育专业）","085567cf6b414446a475dd2dc4a6a80b","\"面点熟制\"课后测试","( )是会使制品熟制后重量增加的熟制方法",[21,33,42,45,54,63,72,78,87,94],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2026-05-30 22:59:55",16069572,[26,27,28,29],"烤制","炸制","煮制","蒸制","以油脂为传热介质的面点熟制方法是( )","v1",0,{"answer":34,"createTime":23,"id":35,"options":36,"question":41,"source":31,"type":32},[],16069573,[37,38,39,40],"柔韧","酥","松泡","绵软","下列口感描述中,( )是失去水分后的效果",{"answer":43,"createTime":5,"id":6,"options":44,"question":19,"source":31,"type":32},[],[8,9,10,11],{"answer":46,"createTime":23,"id":47,"options":48,"question":53,"source":31,"type":32},[],16069575,[49,50,51,52],"表面有油脂","蛋白质变性凝固","表面有扑粉","淀粉糊化冷凝成凝胶体","从成熟原理上分析蒸制品表面光滑是因为( )",{"answer":55,"createTime":23,"id":56,"options":57,"question":62,"source":31,"type":32},[],16069576,[58,59,60,61],"米粉团","发酵面团","混酥面团","水调面团","不适合蒸制的面团有( )",{"answer":64,"createTime":23,"id":65,"options":66,"question":71,"source":31,"type":32},[],16069577,[67,68,69,70],"不易粘笼","更香","表面更光滑","更滋润","蒸笼抹油是为了使蒸制品( )",{"answer":73,"createTime":23,"id":74,"options":75,"question":77,"source":31,"type":32},[],16069578,[76,58,59,61],"羹汤类","不适合煮制的面团有( )",{"answer":79,"createTime":23,"id":80,"options":81,"question":86,"source":31,"type":32},[],16069579,[82,83,84,85],"使制品不易散烂","保持煮水清澈","加快制品成熟速度","使水不易沸腾","连续煮制要补水是要( )",{"answer":88,"createTime":23,"id":89,"options":90,"question":93,"source":31,"type":32},[],16069580,[91,84,92,82],"使制品混合均匀","使生坯不易粘连","制品下锅时要边下边搅是要( )",{"answer":95,"createTime":23,"id":96,"options":97,"question":102,"source":31,"type":32},[],16069581,[98,99,100,101],"1倍","3倍","1\u002F2","2倍","油脂的比容是水的( ),因此相同加热条件下,油温升温比水要快得多"]