试卷代号：2711
中央广播电视学20132014学年度第学期开放专科期末考试
花卉栽培技术 试题
填空（空2分28分）
1．培养独菊（时间）选取健壮母株部分萌发进行扦插
2．香石竹应布置____
3．杜鹃类采播种嫁接________等方法繁殖
4．兰科花卉通常分生兰____三类
5．蕨类植物般采 方法繁殖
6．草坪草繁殖两种方法
7．通常草坪长cm应该修剪草坪年应施肥____次
二单选题（题2分32分）
1．串红形成高脚苗( )
A．营养面积光足 B．夜间温度低白天光强
C．水分足光强 D．施肥浇水少
2．荷花属( )
A．浮叶植物 B．挺水植物C．漂浮植物 D．沉水植物
3．瓜叶菊花( )
A．唇形花 B．高脚碟状
C．周围舌状花 D．状漏斗形
4．鹤兰花序( )
A．穗状花序 B．圆锥花序C．花单生 D．总苞舟状
5．品红属( )
A．直立灌木 B．落叶乔木
C．年生草 D．二年生草
6．说明牡丹花( )
A．花单生叶腋 B．花冠钟状
C花单生枝顶 D．2～3朵簇生
7．关兰科植物正确( )
A．单子叶植物 B．二年生草
C．仅分布热带 D．生活腐烂植物体
8．关附生兰错误( )
A．分布热带亚热带 B．部分根系裸露空气中
C生长树干岩石 D．生活腐烂植物体
9．令箭荷花属( )
A．睡莲科 B．仙掌科C．千屈菜科 D．莎草科
10．关鸟巢蕨错误( )
A年生常绿植物 B．常绿附生性植物
C叶片辐射状丛生 D．2～3回羽状复叶
11．棕榈类植物( )
A．雌雄株异株佛焰花序 B．扦插分株繁殖
C．耐旱耐寒抗逆性强 D．总状花序花淡黄色
12．列关棕榈类植物叙述错误( )
A．般寿命较长病虫害少 B．叶掌状羽状分裂具长柄
C喜高温高湿环境 D．偏碱性土壤宜
13．观赏凤梨采繁殖方法( )
A．嫁接 B．扦插C．分割吸芽法 D．压条
14．草坪建坪成败关键( )
A．选择适合气候土壤条件草坪草种
B．确定适合播种方法
C．进行土壤改良D．坪床准备
15．草坪灌溉时间般( )
A．晚 B．中午C．早晨 D．傍晚
16．般草坪刈割年进行( )
A．1次 B．2次
C．4～5次 D．100次
三简答题（题8分16分）
1．花君子兰配制营养土？
2．仙客苗期理？
四问答题（题12分24分）
1．请种苗源土壤栽培方式密度水分施肥植株理等方面介绍切花菊栽培技术
2．简说明瓜叶菊栽培理
试卷代号：2711
中央广播电视学20132014学年度第学期开放专科期末考试
花卉栽培技术 试题答案评分标准
（供参考）
填空（空2分28分）
1．秋末冬初 脚芽
2．切花 花坛3．压条 扦插4．附生兰 腐生兰
5．分株 孢子
6．种子繁殖 营养繁殖76 2
二单选题（题2分32分）
1．A 2．B 3．C 4．D 5．A 6．C
7A 8D 9B10D 11A 12D13．C
14．A 15．C 16．C
三简答题（题8分16分）
1．答：根君子兰生长期配制合适培养土（2分）年生苗培养土马粪腐叶土河沙54：1例混合（2分）三年生苗培养土腐叶土泥炭土河沙451例混合（2分）成龄君子兰培养土酌情增加马粪例（1分）应注意培养土配制应进行消毒（1分）
2．答：播种苗长出片真叶时进行第次分苗（2分）幼苗具3～4片真叶时移10cm盆中着植株增换较盆换盆时间迟超6月份果苗留盆中越夏（3分）幼苗遮荫常松土草浇水施肥（3分）
四问答题（题12分24分）
1．答：规模生产切花菊种苗扦插苗次组织培养分株繁殖苗（1分）土壤应选排水良肥沃沙质壤土佳栽培方式高畦滴灌栽培法（2分）
定植密度栽培季节切花需求定冬季温室生产植株宜稀植株3～4枝切花单头菊株枝独菊稀（1分）
土壤水分理保持土壤湿润宜般苗定植浇次定根水3～4天浇两遍水苗成活适控水蹲苗2～3周隔1～2天视天气土壤状况浇灌（2分）施肥基肥13追肥23宜基肥常农家肥追肥结合灌水施入腐熟饼肥水鸡粪稀等施化肥等量氮磷钾配成1100浓度施入（2分）
扦插生根苗定植2周4～5片真叶时进行第次摘心镊子轻轻顶端生长点摘久会时萌发3～4均匀致新侧芽长5～6片叶时芽留2～3片叶进行第二次摘心侧芽全部萌发进行选芽定干弱留强细留壮选取粗细长短均匀致作切花枝般保留4～6支生长开花余整齐脚芽侧芽时清（4分）2．答：瓜叶菊播种开花需移植3～4次真叶2～3片时进行第次移苗（分苗）约30天真叶抽出5～6片时进行第二次移苗（盆）根系充满盆时进行第三次移植定植（4分）
瓜叶菊花芽分化必须短日进行长日促进花蕾发育提前开花花芽分化前两周控制浇水限制植株高度促花芽分化花芽分化已完成情况增加光提前开花（4分）
瓜叶菊耐炎热应荫棚越夏面撒水叶面喷水降温瓜叶菊趋光性强单面温室室放置时注意转盆（4分）
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s a great opportunity to learn how a business operates across the board It was a task that management back in sunny California evidently felt he was ready for and a vote of confi dence from a company that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s China debut For sure it was a big step and unlike all their other Asia operations that are franchises they decided to manage it directly to begin with says Simpson Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson insists lives up to the hype They are very innovative he says The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week Still the sta are honest enough to admit that business could be better as good in fact as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened and it hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and we will probably choose a shopping mall again because of the better foot traffic The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai Xu Junqian visits the Parisian outpost with sweet treats One thing the centuryold Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food pastries in particular One of the most popular tearooms in Paris Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of Belle Epoque The paintings on the wall for example are exactly the same as the one that depicts the landscape of southern France the hometown of the owner and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate The famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc chestnut cake consists of three parts the pureed chestnut on top the vanilla cream like stuffing and the meringue as base Get all three layers in one scoop not only for the different textures but also various flavors of sweetness The dessert has maintained its popularity for a century even in a country like France perhaps the world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored whipped cream while the tea a blend of black teas from China and Ceylon cocoa and rose petals offers a more subtle fragrance of flowers and chocolate Ordering these two items featuring a muted sweetness makes it easier for you to fit into your little black dress Breakfast brunch lunch and light supper are also served at the tearoom a hub of many cultures and takes in a mix of different styles of French cuisines according to the management team The semicooked foie gras terrine is seductive and deceptive It’s generously served at the size and shape of a toast while the actual brioche toast is baked into a curved slice dipped with fig chutney The flavor however is honest strong smooth and sublime And you don’t actually need the toast for crunchiness This is the season for high teas with dainty cups of fine china and little pastries that appeal to both visual and physical appetites But there is one high tea with a difference and Pauline D Loh finds out just exactly why it is special Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping And for those who prefer savory to sweet there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate High tea is a meal to eat with eye and mouth an inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements It is a pampering meal with touches of luxury that make the high tea session a treat in itself Whole baby abalones are braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent but classier Even classier is the dim sum staple shrimp dumpling or hargow upgraded with the addition of slivers of midnight dark truffles This is a master touch and chef Simon Choi who presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s not to love His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut but which you can put straight into the mouth It crumbles immediately and the slightly sweet nutty morsel is so easy to eat you’ll probably reach straight for another My favorite is the dessert that goes by the name yangzhi ganlu or ambrosia from the gods The hotel calls it chilled mango cream with sago pomelo and bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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中央广播电视学20132014学年度第学期开放专科期末考试
花卉栽培技术 试题
填空（空2分28分）
1．培养独菊（时间）选取健壮母株部分萌发进行扦插
2．香石竹应布置____
3．杜鹃类采播种嫁接________等方法繁殖
4．兰科花卉通常分生兰____三类
5．蕨类植物般采 方法繁殖
6．草坪草繁殖两种方法
7．通常草坪长cm应该修剪草坪年应施肥____次
二单选题（题2分32分）
1．串红形成高脚苗( )
A．营养面积光足 B．夜间温度低白天光强
C．水分足光强 D．施肥浇水少
2．荷花属( )
A．浮叶植物 B．挺水植物C．漂浮植物 D．沉水植物
3．瓜叶菊花( )
A．唇形花 B．高脚碟状
C．周围舌状花 D．状漏斗形
4．鹤兰花序( )
A．穗状花序 B．圆锥花序C．花单生 D．总苞舟状
5．品红属( )
A．直立灌木 B．落叶乔木
C．年生草 D．二年生草
6．说明牡丹花( )
A．花单生叶腋 B．花冠钟状
C花单生枝顶 D．2～3朵簇生
7．关兰科植物正确( )
A．单子叶植物 B．二年生草
C．仅分布热带 D．生活腐烂植物体
8．关附生兰错误( )
A．分布热带亚热带 B．部分根系裸露空气中
C生长树干岩石 D．生活腐烂植物体
9．令箭荷花属( )
A．睡莲科 B．仙掌科C．千屈菜科 D．莎草科
10．关鸟巢蕨错误( )
A年生常绿植物 B．常绿附生性植物
C叶片辐射状丛生 D．2～3回羽状复叶
11．棕榈类植物( )
A．雌雄株异株佛焰花序 B．扦插分株繁殖
C．耐旱耐寒抗逆性强 D．总状花序花淡黄色
12．列关棕榈类植物叙述错误( )
A．般寿命较长病虫害少 B．叶掌状羽状分裂具长柄
C喜高温高湿环境 D．偏碱性土壤宜
13．观赏凤梨采繁殖方法( )
A．嫁接 B．扦插C．分割吸芽法 D．压条
14．草坪建坪成败关键( )
A．选择适合气候土壤条件草坪草种
B．确定适合播种方法
C．进行土壤改良D．坪床准备
15．草坪灌溉时间般( )
A．晚 B．中午C．早晨 D．傍晚
16．般草坪刈割年进行( )
A．1次 B．2次
C．4～5次 D．100次
三简答题（题8分16分）
1．花君子兰配制营养土？
2．仙客苗期理？
四问答题（题12分24分）
1．请种苗源土壤栽培方式密度水分施肥植株理等方面介绍切花菊栽培技术
2．简说明瓜叶菊栽培理
试卷代号：2711
中央广播电视学20132014学年度第学期开放专科期末考试
花卉栽培技术 试题答案评分标准
（供参考）
填空（空2分28分）
1．秋末冬初 脚芽
2．切花 花坛3．压条 扦插4．附生兰 腐生兰
5．分株 孢子
6．种子繁殖 营养繁殖76 2
二单选题（题2分32分）
1．A 2．B 3．C 4．D 5．A 6．C
7A 8D 9B10D 11A 12D13．C
14．A 15．C 16．C
三简答题（题8分16分）
1．答：根君子兰生长期配制合适培养土（2分）年生苗培养土马粪腐叶土河沙54：1例混合（2分）三年生苗培养土腐叶土泥炭土河沙451例混合（2分）成龄君子兰培养土酌情增加马粪例（1分）应注意培养土配制应进行消毒（1分）
2．答：播种苗长出片真叶时进行第次分苗（2分）幼苗具3～4片真叶时移10cm盆中着植株增换较盆换盆时间迟超6月份果苗留盆中越夏（3分）幼苗遮荫常松土草浇水施肥（3分）
四问答题（题12分24分）
1．答：规模生产切花菊种苗扦插苗次组织培养分株繁殖苗（1分）土壤应选排水良肥沃沙质壤土佳栽培方式高畦滴灌栽培法（2分）
定植密度栽培季节切花需求定冬季温室生产植株宜稀植株3～4枝切花单头菊株枝独菊稀（1分）
土壤水分理保持土壤湿润宜般苗定植浇次定根水3～4天浇两遍水苗成活适控水蹲苗2～3周隔1～2天视天气土壤状况浇灌（2分）施肥基肥13追肥23宜基肥常农家肥追肥结合灌水施入腐熟饼肥水鸡粪稀等施化肥等量氮磷钾配成1100浓度施入（2分）
扦插生根苗定植2周4～5片真叶时进行第次摘心镊子轻轻顶端生长点摘久会时萌发3～4均匀致新侧芽长5～6片叶时芽留2～3片叶进行第二次摘心侧芽全部萌发进行选芽定干弱留强细留壮选取粗细长短均匀致作切花枝般保留4～6支生长开花余整齐脚芽侧芽时清（4分）2．答：瓜叶菊播种开花需移植3～4次真叶2～3片时进行第次移苗（分苗）约30天真叶抽出5～6片时进行第二次移苗（盆）根系充满盆时进行第三次移植定植（4分）
瓜叶菊花芽分化必须短日进行长日促进花蕾发育提前开花花芽分化前两周控制浇水限制植株高度促花芽分化花芽分化已完成情况增加光提前开花（4分）
瓜叶菊耐炎热应荫棚越夏面撒水叶面喷水降温瓜叶菊趋光性强单面温室室放置时注意转盆（4分）
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s a great opportunity to learn how a business operates across the board It was a task that management back in sunny California evidently felt he was ready for and a vote of confi dence from a company that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s China debut For sure it was a big step and unlike all their other Asia operations that are franchises they decided to manage it directly to begin with says Simpson Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson insists lives up to the hype They are very innovative he says The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week Still the sta are honest enough to admit that business could be better as good in fact as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened and it hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and we will probably choose a shopping mall again because of the better foot traffic The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai Xu Junqian visits the Parisian outpost with sweet treats One thing the centuryold Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food pastries in particular One of the most popular tearooms in Paris Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of Belle Epoque The paintings on the wall for example are exactly the same as the one that depicts the landscape of southern France the hometown of the owner and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate The famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc chestnut cake consists of three parts the pureed chestnut on top the vanilla cream like stuffing and the meringue as base Get all three layers in one scoop not only for the different textures but also various flavors of sweetness The dessert has maintained its popularity for a century even in a country like France perhaps the world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored whipped cream while the tea a blend of black teas from China and Ceylon cocoa and rose petals offers a more subtle fragrance of flowers and chocolate Ordering these two items featuring a muted sweetness makes it easier for you to fit into your little black dress Breakfast brunch lunch and light supper are also served at the tearoom a hub of many cultures and takes in a mix of different styles of French cuisines according to the management team The semicooked foie gras terrine is seductive and deceptive It’s generously served at the size and shape of a toast while the actual brioche toast is baked into a curved slice dipped with fig chutney The flavor however is honest strong smooth and sublime And you don’t actually need the toast for crunchiness This is the season for high teas with dainty cups of fine china and little pastries that appeal to both visual and physical appetites But there is one high tea with a difference and Pauline D Loh finds out just exactly why it is special Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping And for those who prefer savory to sweet there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate High tea is a meal to eat with eye and mouth an inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements It is a pampering meal with touches of luxury that make the high tea session a treat in itself Whole baby abalones are braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent but classier Even classier is the dim sum staple shrimp dumpling or hargow upgraded with the addition of slivers of midnight dark truffles This is a master touch and chef Simon Choi who presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s not to love His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut but which you can put straight into the mouth It crumbles immediately and the slightly sweet nutty morsel is so easy to eat you’ll probably reach straight for another My favorite is the dessert that goes by the name yangzhi ganlu or ambrosia from the gods The hotel calls it chilled mango cream with sago pomelo and bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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