6．魯菜的代表名菜是(      )

A.大煮干絲                                                 B.宮保雞丁

C.鼎湖上素                                                 D.九轉(zhuǎn)大腸

7．我國(guó)的蒸餾酒，即燒酒出現(xiàn)于(      )

A.唐代                                                        B.宋代

C.元代                                                        D.明代

8．在敬酒方式中，有禮有節(jié)地勸客人飲酒被稱為(      )

A.文敬                                                        B.回敬

C.互敬                                                        D.代飲

9．“茶”字最早出現(xiàn)于(      )

A.漢代                                                        B.唐代

C.宋代                                                        D.明代

10．世界上第一部茶的專著是(      )

A.《茶錄》                                                 B.《茶譜》

C.《茶經(jīng)》                                                 D.《茶苑總錄》

11．很快與服務(wù)員熟識(shí)，用餐時(shí)情緒比較強(qiáng)烈，需要滿足虛榮心，講究用餐的氣氛、環(huán)境和服務(wù)，這種氣質(zhì)類型屬于(      )

A.黏液質(zhì)                                                    B.抑郁質(zhì)

C.膽汁質(zhì)                                                    D.多血質(zhì)

12．人們?cè)陲嬍郴顒?dòng)中應(yīng)當(dāng)遵循的社會(huì)規(guī)范與道德規(guī)范指的是(      )

A.飲食禮儀                                                 B.飲食風(fēng)俗

C.飲食習(xí)慣                                                 D.飲食傳統(tǒng)

13．在飲食民俗方面，新糧登場(chǎng)和瓜果上市時(shí)，要請(qǐng)長(zhǎng)輩或老人先吃，叫(      )

A.“先嘗”                                                     B.“先品”

C.“嘗鮮”                                                     D.“品鮮”

14．記載紂王“以酒為池，懸肉為林”的古代名著是(      )

A.《史記》                                                 B.《漢書(shū)》

C.《左傳》                                                 D.《資治通鑒》

15．我國(guó)的第一部詩(shī)歌總集是(      )

A.《離騷》                                                 B.《楚辭》

C.《詩(shī)經(jīng)》                                                 D.《大招》