[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fagOB4R7-qWlA2_4OTzWXeSU-up3-COzdAAdnOlWhD0o":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":24,"type":25},[],"2025-08-24 14:57:55",214890872,[8,9,10,11],"加工准备","调味","烹饪","酱汁",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},10,"aee232a1b4b3496d938cc6c6b3da256c","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fa432b0179cac48e46538369c5a1ce01d.png","西餐工艺与西菜制作—四川省一流精品在线开放课程","work_44817810","章节测验:第四章西餐调味技术","西餐烹饪术语Mise en place是指____________",[21,26,35,44,53,62,70,75,80,85],{"answer":22,"createTime":5,"id":6,"options":23,"question":19,"source":24,"type":25},[],[8,9,10,11],"v1",0,{"answer":27,"createTime":5,"id":28,"options":29,"question":34,"source":24,"type":25},[],214890873,[30,31,32,33],"土豆","大蒜","洋葱","番茄","西餐Mirepoix被称为调味蔬菜,通常指由____________、胡萝卜和西芹等组成的调味蔬菜组合",{"answer":36,"createTime":5,"id":37,"options":38,"question":43,"source":24,"type":25},[],214890874,[39,40,41,42],"大蒜、生姜","大葱、洋葱","百里香、香叶","茴香、小葱","西餐Bouquet Garni称为香料束,通常是指由新鲜的蔬菜和香草,如新鲜的____________、法香梗、西芹茎、韭葱叶组合捆扎成的蔬菜束",{"answer":45,"createTime":5,"id":46,"options":47,"question":52,"source":24,"type":25},[],214890875,[48,49,50,51],"白色基础汤、褐色基础汤、海鲜基础汤","牛肉汤、羊肉汤、鸡肉汤","清汤、蔬菜汤、冷汤","高汤、鲜汤、浓汤","现代的西餐基础汤被简化分为三大类____________",{"answer":54,"createTime":5,"id":55,"options":56,"question":61,"source":24,"type":25},[],214890876,[57,58,59,60],"1-2","7-8","10-15","3-4","经过快速冷却后密封冷藏的基础汤,通常保存期在__________天",{"answer":63,"createTime":5,"id":64,"options":65,"question":68,"source":24,"type":69},[],214890877,[66,67],"正确","错误","白色基础汤通常汤汁清澈,热时色泽呈淡金黄色.( )",3,{"answer":71,"createTime":5,"id":72,"options":73,"question":74,"source":24,"type":69},[],214890878,[66,67],"褐色基础汤通常汤汁呈深琥珀色或棕褐色.( )",{"answer":76,"createTime":5,"id":77,"options":78,"question":79,"source":24,"type":69},[],214890879,[66,67],"海鲜基础汤通常需要用小火熬煮2小时.( )",{"answer":81,"createTime":5,"id":82,"options":83,"question":84,"source":24,"type":69},[],214890880,[66,67],"基础汤制作中,通常先用大火将汤煮沸,再转小火保持汤面微沸,随时撇除汤面的浮沫和浮油.( )",{"answer":86,"createTime":5,"id":87,"options":88,"question":89,"source":24,"type":69},[],214890881,[66,67],"基础汤煮好后,应该用细孔滤网和纱布过滤,以便得到清澈的汤汁.( )"]