饮食文化概论练习题（Introduction to diet culture exercises）.docVIP

饮食文化概论练习题（Introduction to diet culture exercises） Comprehensive exercises Diet culture, staple food and non-staple food, dishes and dishes? Several key basic concepts Food culture: the technology, science, art, and diet based customs, traditions, ideas, and philosophies in the process of food material development, food production and food consumption. Or the sum of all the food and drink that is made up of the ways, processes, functions, and other structures that people eat, produce and eat. Or refers to the sum of material wealth and spiritual wealth created by people in the long-term practice of diet. The staple food refers to rice as food for dinner, mainly provide carbohydrates, dietary structure occupies a dominant position in the. Non-staple food refers to the food supplement of staple food, mainly to provide nutrients to sugar, occupy the auxiliary position in the diet. Dishes are a special branch of food, which is commonly known as hand food that people eat three meals a day. (distinct from industrial food) a dish or variety of dishes, such as barbecue dishes. Individual choice question 1. first proposed the hunger breeds discontentment of ancient celebrities (a) A B, Confucius, Guan C, Sima Qian, D, Ban Gu 2. in ancient China known as the pink corner and , food is (a) A, dumplings, B, steamed buns C, spring rolls, D, sesame cakes 3., the theory of supporting and helping up is derived from ancient books (b) A, the meal is about to happen, B and Huangdi Neijing C, Lushih chunchiu D, Minshu 4., the highest realm of Chinese culinary culture beauty is (b) A, taste, B, and C, keep D, clean 5., the most essential factor of Chinese dietetic culture beauty is (b) A, taste B, clean C, keep D, shape The 6. is the classic dish of Hangzhou Shoppes Lou Wailou Restaurant race crab soup The initiator is (b) A, B, Yi Ya Song Wu Sao C, Dong Xiaowan, D, Wang Xiaoyu 7., the first Chinese medicine nutrition book in our history is (b) A, the Yellow Emperors Internal Classic, B,