[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fQTtpw2W78Dhhr-EZEiDqkdOecpym8-aOCHEAQyP7LZM":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":28,"type":29},[],"2025-07-02 12:14:36",210603717,[8,9,10,11],"擀面杖","手掌","手肘","手指",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},82,"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","exam_148780111","22-23下期末模拟考试(22级)","抹面是用什么部位进行",[21,30,39,48,57,66,69,78,87,96],{"answer":22,"createTime":5,"id":23,"options":24,"question":27,"source":28,"type":29},[],210603712,[9,11,25,26],"手腕","用刮板与案台相互摩擦","抹面技术是使用什么部位摩擦黄油与面粉","v1",0,{"answer":31,"createTime":5,"id":32,"options":33,"question":38,"source":28,"type":29},[],210603713,[34,35,36,37],"整个泡芙表面光滑,并且呈焦黄色","整个泡芙呈焦黄色,且表面有裂缝,裂缝也要呈焦黄色","整个泡芙呈焦黄色,且表面有裂缝,裂缝呈淡黄色","整个泡芙表面光滑,并且呈淡黄色","泡芙烘焙成功时,应该( )",{"answer":40,"createTime":5,"id":41,"options":42,"question":47,"source":28,"type":29},[],210603714,[43,44,45,46],"200度","230度","180度","190度","烘焙泡芙的预热温度是",{"answer":49,"createTime":5,"id":50,"options":51,"question":56,"source":28,"type":29},[],210603715,[52,53,54,55],"蛋白霜泡沫较细腻,但是能明显看出气泡,提起打蛋头上的蛋白霜呈大弯沟状态","蛋白霜呈珍珠光泽,泡沫非常细腻,提起打蛋头上的蛋白霜呈小尖角状态","蛋白霜泡沫呈鱼眼泡状","蛋白霜泡芙非常不平整,像豆腐渣状","蛋白霜中性打发的状态是",{"answer":58,"createTime":5,"id":59,"options":60,"question":65,"source":28,"type":29},[],210603716,[61,62,63,64],"先小火(2档)-在中小火(3档)-中大火(7档)","一直中火(5档)","中大火(7档)-在中小火(3档)-先小火(2档)","一直小火(2档)","制作卡仕达酱,电磁炉的火力选择是",{"answer":67,"createTime":5,"id":6,"options":68,"question":19,"source":28,"type":29},[],[8,9,10,11],{"answer":70,"createTime":5,"id":71,"options":72,"question":77,"source":28,"type":29},[],210603718,[73,74,75,76],"摔打","砂化","抹面","拉扯","制作沙布雷挞皮许使用到的技术是",{"answer":79,"createTime":5,"id":80,"options":81,"question":86,"source":28,"type":29},[],210603719,[82,83,84,85],"因为发明的当日有闪电现象","因为太美味了,所以吃起来快得像闪电","形状像闪电","因为发明的师傅名叫闪电","闪电泡芙名称的由来是",{"answer":88,"createTime":5,"id":89,"options":90,"question":95,"source":28,"type":29},[],210603720,[91,92,93,94],"匀速移动,但是有节奏忽轻忽重的挤压面团","加速移动,有节奏忽轻忽重的挤压面团","减速移动,但是均匀力度挤压面团","匀速移动,均匀力度挤压面团","挤制闪电泡芙时,需要注意的是",{"answer":97,"createTime":5,"id":98,"options":99,"question":104,"source":28,"type":29},[],210603721,[100,101,102,103],"底部呈焦黄色,表面微微上色(焦黄色),底部呈蕾丝状,中间发白无透明感","底部呈焦黄色,表面全部是淡黄色,中间发白略带透明感","底部呈焦黄色,表面也呈焦黄色,底部呈蕾丝状,中间发白无透明感","底部呈淡黄色,表面也是淡黄色,底部呈蕾丝状","曲奇饼干烘焙成功的状态应该是()"]