Source of the question bank: Safety production simulation exam one-point public number mini program
Safety production mock exam one-point pass: Tea artist (primary) new version of the test questions According to the requirements of the new tea artist (primary) exam outline, the safety production mock exam will compile the tea artist (primary) mock exam questions to form a set of tea artist (primary) real mock exam questions, and students can conduct a tea artist (primary) self-test through the tea artist (primary) review exam.
1. [Single choice question] Brewing oolong tea must be brewed with the above water. （ D ）
A、80℃
B、85℃
C、90℃
D、95°C
2, [single choice question] The ancients were very particular about the temperature of the tea water, believing that "tenderness" and the quality of the tea soup. （ B ）
A. The fragrance is clear and high
B. Low aroma
C. Fragrant fragrance
D. The taste is bitter
3. [Single Choice Question] In the following expressions about rights and interests, those that are not part of the rights of workers are. （ D ）
A. The right to equal employment and to choose a profession
B. The right to remuneration for labor
C. The right to rest and leave
D. The right to be hired
4. [Single choice question] Delving into business and striving for excellence is embodied in the fact that tea artists must not only take the initiative, enthusiasm, patience and thoughtfully receive tea tasting guests, but also must ( ). （ A ）
A. Proficient in brewing methods of different teas
B. Specialize in the brewing method of local tea
C. Specialize in tea art performance methods
D. Master the brewing method of health tea or medicinal tea
5. [Single choice question] The winter cold is the most suitable for drinking green tea, green tea taste is slightly sweet, warm, warm. （ C ）
A. Strong coldness
B. Mild and moderate
C. Strong thermal properties
D. Mellow and fresh
6. [Single Choice Question] Yazhi, Respectful Guest, and Walkway are the three main social functions of ( ). （ A ）
A. Tea culture
B. Bamboo culture
C. Stone culture
D. Yan culture
7. [Single choice question] In the feeling of taste, the taste buds of each part of the tongue feel different about different tastes, and it is easy to feel sour. （ A ）
A. Tip of the tongue
B. Tongue
C. Root of the tongue
D. Both sides of the tongue
8. [Single choice question] Tea lotus is an instrument used to ( ) from the tea pot, and is used to appreciate the shape and aroma of dry tea. （ C ）
A. Take the tea residue
B. Uniform tea soup concentration
C. Take dry tea
D. Clean the tea set
9. [Single choice question] Basic tea is divided into six categories: non-fermented green tea and ( ) yellow tea. （ C ）
A. Most of the fermentation
B. Heavy fermentation
C. Partial fermentation
D. Slight fermentation
10. [Single choice question] The main medicinal ingredients in tea are caffeine, ( ), amino acids, vitamins, minerals, etc. （ A ）
A. Tea polyphenols
B. Protein
C. Fat
D. Chlorophyll
11. [Single choice question] The following duties ( ) are not the main duties of the tea house greeter. （ C ）
A. Help guests store items such as clothes, hats, umbrellas, etc
B. Accept or gently decline the guest's reservation
C. Check the condition of the teahouse equipment in time and do a good job in maintenance
D. Notify the regional foreman or waiter to send the tea list and other services in time
12. [Single choice question] ( ) Drinking tea is mainly loose tea. （ B ）
A. Song Dynasty
B. Ming Dynasty
C. Yuan Dynasty
D. Qing Dynasty
13. [Single choice question] The following ( ) standards are national mandatory standards that are closely related to tea. （ D ）
A、 GB8321.1 Guidelines for the Rational Use of Pesticides (I)
B、SB/T1067-93《Keemun Black Tea》
C,Q/35LH,001-95 Jasmine Tea》
D. GB11680-89 "Sanitary Standard for Base Paper for Food Packaging"
14. [Single choice question] The city tea house can choose ( ) to brew tea water. （ C ）
A. Surface water
B. River water
C. Purified water
D. Lake water
15. [Single choice question] In order to brew tea well, the main reference factors when choosing a tea set are: look at the occasion, look at the number of people, ( ). （ B ）
A, look at the varieties of tea
B. Look at the tea leaves
C, look at the shape of the tea leaves
D, look at the preferences of tea drinkers
16. [Single choice question] Promoting Chinese tea culture is the business purpose of the tea house. （ D ）
A. Advocate Chinese etiquette
B. Publicize the folk culture of ethnic minorities
C. Advocate the wind of tea drinking
D. Revitalize China's tea industry economy
17. [Single choice question] The content of ( ) in drinking strong tea tea is very high, and the stimulation of the human body is too strong. （ C ）
A, tea polyphenols, vitamins
B, amino acids, caffeine
C, tea polyphenols, caffeine
D, amino acids, chlorophyll
18. [Single choice question] Tea artists should effectively win customers when shopping guide sales, and they should do ( ). （ D ）
A. Introduce your name and position when the customer enters the door
B. When customers enter the door, introduce tea goods and services as soon as possible
C. Diligent mouth, that is, continuous and fluent introduction and explanation for customers
D. Observe the customer's reaction and speculate on its psychological activities
19. [Single Choice Question] Lu Yu's "Tea Classic" pointed out: its water, use it, river water, well water. （ C ）
A. Distilled water
B. Purified water
C. Landscape
D. Rainwater
20. [Single choice question] The tasting of black tea should be carefully tasted and formed by long-term storage ( ). （ C ）
A. Fragrant
B. Mellow aroma
C. Chen Xiang
D. Sweet and fragrant
21. [Single choice question] Oolong tea belongs to the green tea category, which is a semi-fermented tea, and its tea leaves are ( ) or bluish brown, and the tea soup is dense green or dense yellow. （ A ）
A. Dark green
B. Green
C. Yellow-green
D. Emerald green
22. [Single choice question] Brewing skills of Taiwanese oolong tea. Warm the pot, pour boiling water into the purple sand pot and the fair cup, hold the pot and shake it several times, and inject it into the ( ) in a circuiting manner. （ C ）
A. Smell the incense cup
B. Tea tasting cup
C. Smell the incense cup and the tea tasting cup
D. Fair cup and tea tasting cup
23. [Single choice question] The standard sample of Mao tea is the quality standard of ( ). （ D ）
A. Tea products
B. Product inspection
C. Handover acceptance
D. Acquisition of Mao Tea
24. [Single choice question] The following ( ) belongs to the content of the national mandatory standard for tea. （ D ）
A. Product quality standards
B. Processing acceptance standards
C. Tea sales standards
D. Inspection method standards
25, [single choice question] summer summer should drink white tea, because when white tea is processed, it is directly ( ) in the natural environment, not fried or kneaded. （ A ）
A. Dry
B. Sun drying
C. Drying
D. Blow drying
26. [Single choice question] The basic characteristics of small tree-type tea plants are ( ). （ B ）
A. In terms of tree height and branching, it is between the arbor type and the large-leaf tea tree
B. In terms of tree height and branching, it is between the arbor type and the shrub type tea tree
C. In terms of tree height and branching, it is between the arbor type and the middle leaf tea tree
D. In terms of tree height and branching, it is between the arbor type and the small leaf tea plant
27. [Multiple Choice Question] When checking out for customers, the appropriate practice is ( ). （ B ）
A. Indicate the location of the cashier and ask the customer to check out by himself
B. Use a tray to hand the bill to the customer
C. As a sign of respect and courtesy, turn the bill in the tray face up
D. Hand the bill to the customer with both hands
28. [Single choice question] The following duties ( ) are not the main duties of the greeter of the tea house. （ B ）
A. Notify the regional foreman or waiter to send the tea list and other services in time
B. Prepare different tea leaves and tea utensils according to the requirements of guests
C. Help guests store items such as clothes, hats and umbrellas
D. At the entrance of the tea house, politely greet guests, lead to the appropriate seating position, and pull a chair to give way
29. [Single choice question] When Taiwanese oolong tea is brewed, the fair cup is used for ( ) tea soup. （ D ）
A. Cooling
B. Heat preservation
C. Dilution
D. Neutralize
30. [Single Choice Question] The basic procedures in the process of brewing tea in the tea art demonstration are: preparing utensils, boiling water, preparing tea, warm pots (cups), placing tea, brewing, serving tea, etc. （ B ）
A. Drop off
B. Receipt
C. Refreshments
D. Drink tea
31. [Single Choice Question] Liang Zhangju of the Qing Dynasty pointed out in the "Guitian Trivia" that "to the fourth class of tea" refers to ( ), the main meaning of tea produced by The Tao. （ B ）
A. "Fragrant, rhyme, color, tender"
B. "Fragrant, clear, sweet, alive"
C、 "Color, fragrance, taste, rhyme"
D. "High-quality, high-quality, medium-quality, lower-quality"
32. [Single choice question] The main points of black tea tasting are ( ). （ A ）
A. Clear drinks and mixed drinks
B. Hot and cold drinks
C. Strong and light drinks
D. Fast drinking and slow drinking
33, [single choice question] about 90 ° C water temperature is more suitable for brewing tea. （ B ）
A. Green tea
B. Black tea
C. Tuo tea
D. White tea
34. [Single choice question] In the preparation of the oolong tea tea set, the main brewer includes ( ), pot holder, purple sand pot, lid, pot pad, tea sea, smell cup, tea cup, cup holder. （ B ）
A. Tea storage device
B. Tea boat
C. Tea holder
D. Tea leakage
35. [Single Choice Question] The meaning of professional ethics and quality should include ( ). （ D ）
A. Professional concepts, professional consciences and personal beliefs
B. Professional concept, professional accomplishment and theoretical level
C. Professional concept, cultural accomplishment and professional conscience
D. Professional concept, professional conscience and professional pride
36. [Single choice question] The aroma of black tea, green tea and oolong tea is mainly characterized by the sweet aroma of black tea, green tea (), and the fragrance of oolong tea flowers. （ C ）
A. Floral fragrance
B. Fruity aroma
C. Chestnut incense
37. [Multiple Choice Question] When the tea artist wears a short skirt in service, the following posture is wrong. （ A ）
A. Feel free to sit down
B. Straighten the chest and abdomen
C. Light stride
D. The arms swing naturally
38. [Single choice question] The advantage of tin as a tea storage appliance is ( ). （ A ）
A. Sealing, moisture-proof, anti-oxidation, anti-light, anti-odor
B. Sealing, moisture-proof, anti-oxidation, light transmission, anti-odor
C, breathable, moisture-proof, anti-oxidation, anti-light, anti-odor
D. Breathable, moisture-proof, anti-oxidation, light transmission, anti-odor
39. [Single choice question] In the preparation of making tea with a glass utensil, the main brewer contains a glass, ( ). （ C ）
A. Feel free to soak
B. Tea towels
C. Tea boat
D. Tea lotus
40. [Single choice question] In the brewing program of various tea leaves, the amount of tea, water temperature and ( ) are the three basic elements in the brewing technique. （ C ）
A. Separate the tea soup from the tea leaves
B. Use the tea sea to make the tea soup thick and even
C. Tea steeping time
D: Strain out the tea soup
41. [Single choice question] When engaged in different occupations choose tea, the chef is the most suitable to drink ( ). （ C ）
B. Pu-erh tea
C. Oolong tea
D. Jasmine tea
42. [Single choice question] In the basic procedure of brewing tea in summer, the operation of the warm pot (cup) is ( ). （ C ）
A. If you don't need it, you can clean the teapot (cup) with cold water
B. Just to clean the tea set
C. Increase the temperature of the pot (cup) while making the tea set clean again
D, only the role of disinfection and sterilization
43. [Single choice question] Judging the difference between new and old tea from the taste, even if the old tea is well stored, there will be a sense of ( ). （ C ）
A, the color is dry, fragrant, flat taste
B, dry yellow, low aroma, light taste
C, dark color, fragrant, thin taste
D, dry yellow, fragrant, mellow
44. [Single Choice Question] The institution in charge of supervising the Food Sanitation Law at or above the county level is. （ B ）
A. Local people's governments
B. Local health administrative departments
C. The health administrative department at the next higher level
D. Ministry of Health
45. [Single choice question] In the brewing of Taiwanese oolong tea, the tea should be poured, and the tea soup should be poured into the smelling cup until 70% full. （ C ）
A. Purple sand pot
B. Cover the bowl
C. Fair Cup
D. Tasting cup
46. [Single Choice Question] Brewing tea leaves and drinking tea soup are important parts of the performance of tea art forms, called "tea process", which is divided into three stages: preparation stage, operation stage, ( ). （ D ）
A. Tasting stage
B. Drop-off stage
C. Cleaning tea set stage
D. Completion stage
47. [Single choice question] Refreshments can be roughly divided into five categories: dried fruits, fresh fruits, candy, pastry, and ( ). （ C ）
A. Pastries
B. Traditional snacks
C. Chinese dim sum
D. Salty dim sum
48. [Single Choice Question] The concept of tea sets first appeared in ( ) Wang Bao's "Covenant of Servants" that "Wuyang buys tea and cooks tea to the fullest". （ B ）
A. Primitive period
B. Western Han Dynasty
C. Warring States Period
D. Three Kingdoms period
49. [Single choice question] Tea contains ( ) a variety of chemical components. （ B ）
A、500
B、600
C、800
D、1000
50. [Single choice question] The quality characteristic of wet summer green tea is that after the tea is brewed, the bottom of the leaf is mixed with ( ) buds. （ C ）
A. Turquoise
B. Yellow-green
C. Copper green
D. Dark green
51. [Single choice question] Black tea belongs to ( ). Its leaves are dark red in color and the tea soup is vermilion in color. （ D ）
A. Semi-fermented tea
B. Light fermented tea
C. Heavy fermentation tea
D. Fully fermented tea
52, [single choice question] when drinking oolong tea, you should slowly lift the teacup, first look at the soup color, then smell its fragrance, and then taste its taste, generally ( ). （ C ）
A. Bottom out
B, the second mouth to the bottom
C. Three mouths to the bottom
D, four mouths to the bottom
53. [Multiple Choice Question] When receiving guests in a tea house, the more comprehensive reference factors for choosing a tea set are: （ C ）
A, look at the identity and preferences of tea drinkers
B, look at the degree of tea drinking, and the existing conditions
C, look at the occasion, look at the number of people, look at the tea
D, look at the variety and shape of the tea
54. [Single Choice Question] In people's daily lives, the rise from ( ) is the rise of physical needs to spiritual satisfaction. （ A ）
A. Drink tea to taste tea
B. Replace wine with tea
C. List tea as one of the seven things to open the door
D. Drink tea to drink seasoned tea
55. [Single Choice Question] The author of "The Great View of Tea" is ( ). （ D ）
A. Cai Xiang
B. Sun Qiao
C. Su Shi
D. Zhao Tuo
56. [Single Choice Question] When using a lid bowl utensil to make tea, prepare: cover bowl, tea boat, hand brew, tea lotus, tea rule, teaspoon, tea clip, tea towel, tea storage device. （ C ）
A. Cup holder
C. Tea needles
57. [Multiple Choice Questions] When communicating with guest services, the following phenomena are wrong. （ D ）
A. Pay attention to the concise language and highlight the center
B. Pay attention to the accuracy and appropriateness of the language
C. Pay attention to the voice, speed and intonation of speech
D. When customers enter the business hall, sit and greet customers
58, [single choice question] green tea should be brewed with warm brewing first, that is, the boiling water column injected into the cup should not be directly poured on ( ), should be hit on the inner wall of the glass. （ A ）
A. Tea leaves
B. Bottom of the cup
C. Cup lid
D. Cup holder
59. [Single choice question] According to the provisions of national health standards, the residual amount of 666 and DDT in green food tea shall not be higher than ( ). （ A ）
A、0.05mg/kg
B、0.1mg/kg
C、5mg/kg
D、10mg/kg
60. [Single choice question] Brewing procedure of Taiwan oolong tea ( ). （ B ）
A, spare utensils, warm pot hot cup, tea appreciation, tea, warm brewing, formal brewing, scraping foam, pouring pot, tea tasting, filter tea, washing cups
B, spare utensils, warm pot hot cup, tea appreciation, tea place, warm brewing, formal brewing, scraping foam, pouring pot, washing cups, filter tea, pour tea, serve tea, taste tea
C. Spare utensils, warm pot hot cup, tea appreciation, tea place, warm brewing, formal brewing, scraping foam, pouring pot, tea tasting, washing cups
D. Spare utensils, hot pots, tea appreciation, tea setting, formal brewing, tea tasting
61. [Single Choice Question] Zhejiang Longquan is famous for its "simple and robust shape, glaze color is emerald and green like jade". （ C ）
A. Secret color porcelain
B. White porcelain
C. Celadon porcelain
D. Rabbit millied
62. [Single choice question] After the first flush of Chaoshan Gongfu tea, the tea soup should be poured out, also known as warm bubbles. （ B ）
A. 20 seconds
B. 15 seconds
C. 30 seconds
D, 5 seconds
63. [Single Choice Question] When drinking Taiwanese oolong tea, pour the brewed tea soup into ( ). （ C ）
A. In the fair cup
B. In the cup
C. Smell in a fragrant cup
D. In a glass
64. [Single Choice Question] Doucha is also called. （ A ）
A. Ming Zhan
B. Tasting
C. Comment on tea
D. Taste tea
65. [Single Choice Question] When brewing yellow tea and white tea, it is usually only after brewing that tea tasting begins. （ C ）
A、30-40s
B、40-50s
C、50-75s
D、90-100s
66. [Single choice question] The core of tea culture is ( ). （ A ）
A. The spirit of the tea ceremony
B. The spirit of tea ceremony
C. The spirit of interpretation
D. Confucian spirit
67, [single choice question] when brewing white tea, use the high-flushing method to brew tea, and flush 100-120 ml of boiling water in the same direction, which is generally appropriate. （ C ）
A, 50% or 60% full.
B. 60% or 70% full.
C. Seventy or eighty percent full.
D, eight or nine percent full.
68. [Single choice question] The cup and bowl specifications of the oolong tea review, the bowl is high, and the capacity is 110ml. （ D ）
A、60mm
B、55mm
C、45mm
D、50mm
69. [Single choice question] The whole device of white tea brewing has ( ). （ A ）
A. No carved flower straight barrel transparent glass cup, cup holder, tea pot, tea spoon, tea tray, boiling water stove
B. Uncut straight barrel transparent glass cup, cup holder, tea pot, teaspoon, tea tray
C. No carved straight barrel transparent glass, cup holder, tea pot
D. No carved straight cylindrical transparent glass cup, cup holder, teaspoon
70. [Single choice question] The significance of propagating offspring of tea plant cuttings and seedlings is to fully maintain the mother plant ( ). （ B ）
A. High yield and high quality characteristics
B. Properties and characteristics
C. Resistance and high yield characteristics
D. High-quality characteristics
71. [Single choice question] When engaged in different occupations choose tea drinks, it is better for mental workers to drink ( ). （ B ）
A. Green tea white tea
B, green tea, jasmine tea
C. Oolong tea Pu'er tea
D, oolong tea, black tea
72, [single choice question] when brewing yellow tea, with about 70 ° C boiling water after brewing Junshan silver needle, often, at this time, the glass sheet is often covered on the teacup. （ B ）
A. Stand upright in the tea soup
B. Floating noodle soup
C, half floating and half sinking
D. Tea buds hang under the water surface
73. [Single Choice Question] The "Tea Hygiene Standards" stipulate that the content of tea ( ) cannot exceed 0.2mg/kg. （ A ）
A、DDT
B. Enemies and enemies
C. Methamidophos
D. Kill borer thiophos
74. [Single Choice Question] In order to reflect etiquette, tea artists should pay attention to the "three light" in the service, that is, speaking lightly, ( ), and operating lightly. （ B ）
A, "order tea" light
B. Walk lightly
C. "Send-off" is light
D, "Bong cha" light
75. [Multiple Choice Question] When the tea artist wears a short skirt in service, the following ( ) posture is wrong. （ C ）
A. The arms swing naturally
C. Jump in stride when acting
D. Before sitting down, flatten the skirt and then sit down on both knees,
76. [Single choice question] ( ) is the public's preferred method of tap water softening. （ D ）
A. Filtration centrifugation
B. Ammonia-free distillation
C. Magnetization processing
D: Let stand and bring to a boil
77. [Single Choice Question] It is advisable to drink when spring returns to the earth ( ). （ A ）
A. Tortoiseshell flower tea
B. Jasmine tea
C. Rose tea
D. Osmanthus tea
78. [Single choice question] The turbidity of the water required for tea brewing shall not exceed ( ), and it does not contain suspended particles visible to the naked eye. （ C ）
A、30
B、40
C、50
D、60
79. [Single choice question] In the process of brewing Fujian Gongfu tea, when pouring tea, use boiling water to "high flush" into the kettle, about after steeping ( ), the brewed tea soup is injected into the tea cup. （ D ）
A. 4 minutes
B. 3 minutes
C. 2 minutes
D. 1 minute
80. [Judgment question] The quality of Pu'er tea loose tea is characterized by the uniform knot of loose tea strips and the color of maroon. （ × ）
81. [Judgment Question] Excessive drinking of strong tea will cause adverse symptoms such as headache, nausea, insomnia, and irritability. （ √ ）
82. [Judgment Question] In order to reflect etiquette, tea artists should pay attention to the "three light" in the service, that is, the greeting is light, the welcome is light, and the sending is light. （ × ）
83. [Judgment question] Stainless steel tea set has a smooth and bright appearance, a modern sense of shape, and has the characteristics of slow heat transfer and breathability. （ × ）
84, [Judgment Question] The origin of tea, the legend is that Shennong tasted hundreds of herbs and got tea to detoxify. （ √ ）
85. [Judgment Question] The tea house receives guests, and when choosing a tea set before brewing tea, it mainly depends on the requirements of the tea drinker. （ × ）
86. [Judgment Question] In the process of communicating with guest services, tea artists should pay attention to the accuracy and appropriateness of language. （ √ ）
87. [Judgment Question] In the service or tea art performance, the tea artist wears a long skirt, and the stride length can be larger when walking, and the requirements are stable, and trotting is not allowed. （ √ ）
88. [Judgment Question] The duty of the tea house greeter is to stand at the door and politely welcome guests entering and leaving the tea house. （ × ）
89. [Judgment Question] Liang Zhangju of the Qing Dynasty pointed out in the "Guitian Trivia" that the order of "the fourth grade of tea" from the lowest to the highest grade is "incense, qing, sweet, and alive". （ √ ）
90. [Judgment Question] The role of moral evaluation in improving the quality of tea art services lies in the mutual supervision and help between tea artists. （ √ ）
91. [Judgment Question] One of the main responsibilities of the tea house foreman is to be responsible for the attendance of the team members. （ √ ）
92. [Judgment Question] In the preparation of making tea with a glass utensil, the main brewer contains a glass, a tea boat, and a hand-brewer. （ × ）
93. [Judgment Question] When a dispute arises in the labor-management relationship, if the dispute is resolved through arbitration, it may apply to the labor dispute mediation committee of the unit for mediation. （ × ）
94. [Judgment Questions] When carrying out moral evaluation, self-criticism is the most important for improving moral character. （ × ）
95. [Judgment Question] GB7718-94 "Domestic Water Sanitation Standard" is a standard closely related to the national mandatory tea standard. （ √ ）
96. [Judgment Question] The main factors that cause tea to deteriorate are temperature, moisture, CO and air. （ × ）
97. [Judgment Question] Improving one's academic level is not the main way to cultivate professional ethics. （ √ ）
98. [Judgment question] The main medicinal ingredients in tea are carbohydrates, fats, caffeine, tea polyphenols, amino acids, vitamins, minerals, etc. （ × ）
99. [Judgment Question] Fujian Gongfu tea brewing utensils include: purple sand small pot, tasting cup, tea boat (tea washing), boiling water stove, tea pot, tea lotus, tea clip, tea rule, tea spoon, tea towel, water cup. （ √ ）
100. [Judgment Question] The incorrect practice of raising a pot is to continuously immerse the tea soup in the pot and often wipe the pot body with oil. （ × ）
Support accurate tea artist (primary) examination questions in all regions of the country, support safety qualification certificates, special operation certificates, vocational skills appraisal and other types of work question bank exercises.