题目
A.沼泽
B.成分
C.弹性
第3题
A.PlastiC
B.Resin.
C.Glass.
D.Steel.
第5题
A.pork
B.vermicelli
C.mince
D.spice
第6题
A.one-way communication
B.two-way communication
C.complete communication
D.conscious communication
第7题
A.hardware
B.digital computer
C.software
D.mouse
第8题
A、texture
B、ingredient
C、taste
D、cooking method
第11题
The key ingredient to a successful quality management program are _____.
A . management's quality philosophy, operational quality assurance and operational quality control.
B . quality evaluation methods and functional quality integrators.
C . technical quality administration, the technical quality specifications, and the quality process review.
D . quality evaluation methods, quality progress reviews and the technical quality specifications.
E . All of the above.
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