[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f9NK6XMOTdao_mgeBd1MkRHJ4P-w-HRBpFmqQQzDOgn0":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2026-05-30 22:59:55",16069575,[8,9,10,11],"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",{"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","从成熟原理上分析蒸制品表面光滑是因为( )",[21,32,41,51,54,63,72,78,87,94],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],16069572,[25,26,27,28],"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":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],16069573,[36,37,38,39],"柔韧","酥","松泡","绵软","下列口感描述中,( )是失去水分后的效果",{"answer":42,"createTime":43,"id":44,"options":45,"question":50,"source":30,"type":31},[],"2025-10-30 02:32:21",16069574,[46,47,48,49],"炸","煮","烤","煎","( )是会使制品熟制后重量增加的熟制方法",{"answer":52,"createTime":5,"id":6,"options":53,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":55,"createTime":5,"id":56,"options":57,"question":62,"source":30,"type":31},[],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":5,"id":65,"options":66,"question":71,"source":30,"type":31},[],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":5,"id":74,"options":75,"question":77,"source":30,"type":31},[],16069578,[76,58,59,61],"羹汤类","不适合煮制的面团有( )",{"answer":79,"createTime":5,"id":80,"options":81,"question":86,"source":30,"type":31},[],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":5,"id":89,"options":90,"question":93,"source":30,"type":31},[],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":5,"id":96,"options":97,"question":102,"source":30,"type":31},[],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"]