16.斟酒完畢，應順勢轉(zhuǎn)動酒瓶______圈。（　　�。�

A.1/3                                                              B.1/2      

C.1/4                                                              D.2/3

17.調(diào)雞尾酒時，酒液入杯占杯子的______即可。（　　�。�

A.1/4                                                              B.1/2      

C.3/4                                                              D.2/3

18.______時，服務員要用托盤送上已斟好的酒，供祝酒用。（　　�。�

A.賓客祝酒講話時                                          B.賓客祝酒講話將結束時

C.主賓離席逐桌敬酒時                                   D.宴會開席前

19.西餐烹制食物的火候中，簡寫為“M.W.”的是（　　�。�

A.三成熟                                                        B.五成熟 轉(zhuǎn)自:考試網(wǎng) - [Examw.Com]

C.七成熟                                                        D.全熟

20.菜肴分給一桌客人后，菜盤內(nèi)要剩下______左右，以示菜肴的寬裕或讓客人自行添加。（　　�。�

A.1/5                                                              B.1/10    

C.1/4                                                              D.1/8