First, fill in the blanks. (1 point/empty, ***30 points)

1. The purpose of Liqun is to think of the present and do it in your heart. 2. The values of Yiqun are honesty, innovation, development and dedication.

3. The code of conduct of Liqun people is: sincere to customers, loyal to enterprises, responsible to employees, persistent in work, respecting superiors, cultivating subordinates, helping colleagues and repaying society. 4. Qin Ying, the chef of Mingtan, washes his hands without beard, long hair and nails, and there is no peculiar smell in his mouth. 5. Pot foreman and wok master should clean wok when using wok, and can't directly pour cold water into hot wok to prevent explosion.

6. The essential virtues of outstanding employees of Liqun: loyalty, diligence, enthusiasm, responsibility and dedication. 7. Cantonese cuisine is mainly composed of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. 8. The labels of food packaging must be clear, and the food sold in the domestic market must have Chinese labels. 9. The whole chicken boneless steps are: skin cutting, neck bone cutting, chicken leg bone making, chicken body bone making, chicken leg bone making and chicken skin turning.

Second, indefinite multiple-choice questions. (2 points/question * 16 questions)

1. Our corporate culture is based on. (2)

A. employees B. customers C. suppliers D. leaders

2. How do catering enterprises or families keep the tableware after cleaning and disinfection (1)

A. After natural filtration or air drying, put it into the tableware cleaning cabinet in time. B. Dry it with a towel and put it into the tableware washing cabinet in time.

C, naturally filtering or drying, and inverting. D. dry it with a napkin and turn it upside down. 3. The following fish need to be removed (B).

A. bass eel large yellow croaker crucian carp

4. The following correct brine blending operation procedure is (c).

A. Selection of spices and seasonings → Fried onion ginger → Boiled spice → Put seasoning → Coloring → Boiled b. Selection of spices and seasonings → Fried onion ginger → Put seasoning → Coloring → Boiled spice → Boiled c. Selection of spices and seasonings → Fried onion ginger → Boiled spice → Put seasoning → Boiled. A. starve B. choose C. blanch D. remove liquid 6 It is (ABC) that conforms to the soup-making procedure.

A. Soup is made of raw materials with full flavor. B. raw materials without fishy smell. C.soup is made of cold water. D. soup can be made with water.

7. The edible fungus that is fresh and fragrant and not easy to deteriorate is (C). Hericium erinaceus, Tricholoma, Dictyophora, Morchella.

8. The preparation method of cooked alkaline water is as follows: adding alkaline noodles and 200 parts of lime into 4500 grams of boiling water, stirring evenly and dissolving, then adding 4500 grams of cold water, standing, clarifying and removing residues to obtain (d).

200 grams 300 grams 400 grams 500 grams

9. An appetizer is a dish cooked with (a) or larger plastic materials. A. high-grade raw materials B. low-grade raw materials C. general raw materials D. plant raw materials

10. "Liqun" was rated as a famous trademark in Shandong Province by Shandong Administration for Industry and Commerce. (C) A. 2006 5438+October B.2002 1 month C.2002 1 month d. 2002 August1month. On the basis of the rapid development of the company, Liqun Group was established and began to implement. (1)

A 1999 10 month B 1998 September C 1999 August D 1998 10 month/2. The time for employees to participate in training is not less than class hours, and the time for department-level cadres to participate in training is not less than class hours. (2)

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

A. procurement center B. logistics center C. fund settlement center D. information center 14. The basic principle of fire fighting is (BCD).

A, save materials first, and then save people. B, focus first, then average.

C save people first, then save materials. Saving lives is more important than putting out fires.

15. Hotel employees who propose to terminate the labor contract within the term of the labor contract shall notify the company in writing in advance. (4)

A. one week, two weeks, ten days, three days and thirty days

16. The following statement is true (ABD).

Employees of Company A are not allowed to engage in production and business activities during sick leave, otherwise the labor contract will be terminated.

B. Employees who have worked in our company continuously for over/kloc-0 years but less than 20 years are entitled to 15 days annual leave. C. If the travel time abroad and at home arranged by the group company in a unified way reaches two-thirds of the annual vacation time, the paid annual vacation will not be enjoyed.

D. In case of repeated booking of catering, which causes dissatisfaction of the guests, a financial penalty of 50-200 yuan will be imposed as appropriate.

Give a serious warning, dismissal or dismissal.

Third, judge the question. (1/ question *8 questions)

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

2. Foods that need to be preserved for a long time (more than 2 hours) from cooking to eating should be preserved at high temperature.

Below 60℃ or 10℃ (√). 3. The soft glue prepared for crystal shrimp balls, lion heads and other dishes is hard soft glue. (×) 4. The whole material should be boned and cut accurately, which can break the skin of raw materials. There are many kinds of cooking materials with basically the same quality. (×)

6. Ham is made from pig's forelegs and hind legs by pickling, boiling and Chen Fang fermentation. 10. 7. The dry raw materials fried at low temperature are put into 180℃ ~ 200℃ high temperature oil to make it.

The expansion process belongs to the mature stage of high temperature oil. (√) 8. "Shrimp balls with shredded coconut" is a dish in which shrimp balls are fried and then rolled up with shredded coconut, which belongs to the set seasoning method. ( × )

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

1. Top Ten Standards for Excellent Employees.

2. What is the role of Rongjiao?

Answer: Rongjiao is to process the muscle tissue of animal raw materials that have been dried in advance into velvet shape with a knife, blender or meat stirring method, and then add corresponding condiments and stir them into flavor to thicken them until they become sticky substances. Its function changes the nature of raw materials, and the texture of raw materials becomes tender; The color turns white; Lay the foundation for the renovation of dishes.

3. Briefly describe the national legal holidays * * * days? What day are they?

4. What is the main point of making broth?

(1) Reasonable selection of soup materials; (2) Raw materials should be boiled in cold water, and it is not advisable to add cold water halfway; (3) Reasonable use of cooking time; (4) When lifting, slowly stir along the direction; (5) skimming the floating foam in time; (6) Appropriate use of seasonings.

5. The significance and function of cooking.

1. Provide nutritious meals to enhance people's physique and meet the material needs of human diet.

2. Provide safe meals and ensure food hygiene. 3. Provide meals with good color, shape and taste.

4. Create and develop food culture and promote the construction of human civilization.