二、多項(xiàng)選擇題(本大題共5小題，每小題2分，共10分)

在每小題列出的五個(gè)備選項(xiàng)中至少有兩個(gè)是符合題目要求的，請將其選出并在“答題紙”上將相應(yīng)代碼涂黑。錯(cuò)涂、多涂、少涂或未涂均無分。

21．在烹飪原料的三級分類中，將調(diào)料分為

A．咸味調(diào)料                                               B．甜味調(diào)料

C．酸味調(diào)料                                               D．鮮味調(diào)料

E．香味調(diào)料

22．下列屬于乳制品的有

A．酸奶                                                      B．奶粉

C．煉乳                                                      D．常乳

E．奶油

23．下列屬于淡水性魚類的有

A．鯉魚                                                      B．青魚

C．河豚                                                      D．鱔魚

E．刀魚

24．下列屬于仁果類的品種有

A．松子                                                      B．蘋果

C．山楂                                                      D．橄欖

E．桃子

25．下列屬于甜味調(diào)料的品種有

A．食糖                                                      B．麥芽糖

C．蜂蜜                                                      D．蘋果醬

E．沙拉醬