电建筑施工技术方案设计期末考试复参考题答案
单项选择题
1某土方工程挖方量1000m3已知该土Ks125Ks’105实际需运走土方量 ( )
A800m3 B962m3 C1250m3 D1050m3
2基坑中常（ ）作挡土防水支护结构
A预制桩 B深井井点 C土层锚杆 D连续钢板桩
3某土方工程求降水深度4m实测基渗透系数40md宜选井点降水方式（ ）
A轻型井点 B深井井点 C井井点 D电渗井点
4环形轻型井点井点围城面积314m2假想半径（ ）
A．5m B10m C15m D20m
5填方工程压实质量指标（ ）
A干重量 B压实系数 C优含水量 D干重度
6 型场整工程挖填深度时土方机械宜选（ ）
A推土机 B正铲挖土机 C反铲挖土机 D抓铲挖土机
7 土方工程机械中正挖土方卸土（ ）
A推土机 B正铲挖土机 C反铲挖土机 D抓铲挖土机
8羊足碾适宜碾压（ ）
A细纱 B粗纱 C粘性土 DⅡ类土
9钢筋混凝土预制桩筋连接宜采（ ）
A焊 B电弧焊 C电阻点焊 D埋弧压力焊
10钢筋混凝土预制桩混凝土强度达设计强度( )时进行桩作业
A50 B70 C90 D100
11基槽（坑）开挖时土方堆置点离槽（坑）边般应（ ）外堆置高度宜超15m免影响土方开挖塌方
A10m B15m C20m D25m
12般工业民建筑屋面防水等级（ ）
AⅠ级 BⅡ级 CⅢ级 DⅣ级
13 某组砼试块三块抗压试验结果：21N㎜223㎜228N㎜2该组砼强度代表值（ ）
A21N㎜2 B23N㎜2 C24N㎜2 D
14 起重机滑轮组省力系数0．19钢筋混凝土构件重120kN卷扬机应选( )
A．JJM3 B．JJK3 C．JJM5 D．JJK5
15 柱时固定校正指( )
A柱顶标高 B牛腿标高 C．面位置 D．垂直度
16三元乙丙橡胶防水油毡( )
A沥青防水卷材 B．合成高分子防水卷材
C．树脂防水卷材 D．高聚物改性沥青防水卷材
17 充盈系数检查（ ）质量事
A断桩 B吊脚桩
C缩径桩 D桩尖进水
18 柱距4倍桩径时（ ）
A中间四周 B两边中央
C侧侧 D中间两侧
19 普通黏土砖墙砌筑应选（ ）
A水泥砂浆 B混合砂浆
C粘土砂浆 D石灰砂浆
20 沥青延伸度表示沥青( )
A粘性 B．塑性 C．抗老化性 D．温度稳定性
二项选择题
1 关砼施工缝留设位置正确（ ）
A高度1m梁应板时浇筑砼
B单板留行短边位置
C砼墙施工缝留横墙交接处
D砼栏板施工缝应梯段施工缝相应
2 单层工业厂房吊装前准备工作包括( )
A场清理 B．铺设道路 C．敷设线 D．构件准备 E．基础准备
3 连续跨屋面卷材铺设次序应( )
A先高跨低跨 B．先低跨高跨 C．先远 D．先远
E．先天沟屋脊
4 预制桩沉桩方法分（ ）
A摩擦桩 B端承桩
C入桩 D静力压桩
E振动桩 F水力桩
5 套成孔灌注桩施工时常发生工程事（ ）
A断桩 B缩径桩
C吊脚桩 D桩尖破坏
E孔壁坍塌
6 列关砌筑墙体留直槎做法正确（ ）
A必须竖隔500㎜配置Φ6钢筋 B拉结筋两头须弯90°钩
C拉结筋须伸出接槎面500㎜ D根拉结筋料时取1000㎜长
7 列关屋面防水工程施工质量叙述中正确（ ）
A没结构变形引起裂缝
B预制屋面板灌缝砼中粗骨料15㎜
C屋面抹砂时节点处做圆角
D屋面找层允许偏差值宜超7㎜
8 分件吊装法综合吊装法相优点( )
A效率高 B．停机点少 C．开行路线短 D．充分发挥起重机性
E．施工组织简单
9 泥浆护壁成孔灌注桩施工时常发生工程事（ ）
A断桩 B孔壁坍塌
C孔底隔层夹砂 D斜孔
E流砂
10 影响填压实质量素（ ）
A压实功 B土含水率 C土松性 D层铺土厚度
11列属土方工程施工特点( )
A 工程量 B 受气候条件影响 C 施工条件复杂
D 受施工周围环境影响 E 受施工员素质影响
12影响土方边坡素( )等
A 挖方深度 B 土质条件 C 边坡荷载情况 D 土方施工方法 E 排水情况
13桩排式支护结构常构件( )
A 连续墙 B 型钢桩 C 钢板桩 D 钢筋混凝土预制桩 E 混凝土灌注桩
14土层锚杆施工工序( )
A 钻孔 B 插钢筋 C 灌浆 D 防腐处理 E 预应力张拉
15土钉支护施工工序( )
A 成孔 B 插钢筋 C 张拉预应力筋 D 注浆 E 喷射混凝土
16流砂防治措施( )等
A 连续墙 B 钢板桩 C 井点降水 D 集水坑降水 E 抢挖法
17井点降水类型( )等
A 深井井点 B 轻型井点 C 喷射井点 D 井井点 E 浅井井点 F 电渗井点
18列土料应作回填土( )
A黏土 B 含水量黏土 C机质含量8土 D砂土 E冻土
19桩锤动力源动作方式分（）
A 落锤 B 动力锤 C 柴油锤 D 单动汽锤 E双动汽锤
20桩架作（）
A悬吊桩捶 B保护桩身 C引导方 D吊桩位 E固定桩位
三判断正误(题 2 分 30 分括号正确√错误X)
1土方工程土力学性质分类( )
2砖墙砌筑应采混合砂浆( )
3深层搅拌法加固软土基( )
4施工降水应基础垫层施工完成停止( )
5流砂防治途径必须减动水压力( )
6流砂现象容易发生黏土中( )
7井点降水时�般应连续抽水( )
8换土回填时�类土应掺( )
9压实遍数压实质量效果成正( )
10抓铲挖土机挖土特点直直重切土 ( )
11钢筋混凝土预制桩钢筋骨架宜采焊连接( )
12钢筋混凝土预制桩应混凝土强度等级达 70方运输( )
13桩序应中心四周( )
14泥浆泥浆护壁成孔灌注桩施工中作防止塌孔( )
15泥浆泥浆护壁成孔灌注桩施工中�清孔工作应安排钢筋笼放前进行( )
16 砖墙转角时间断处留斜槎设置困难留直槎 （ ）
17 移轴线法检查屋架轴线直线度（ ）
18 屋架正扶直反扶直扶直程中区：起重机升臂降臂操作（ ）
19 预应力结构砼国家规范指出砼强度宜低C30（ ）
20 抗震求梁柱宜强度等级较低钢筋代换原设计中钢筋（ ）
四简答题(题 8 分 16 分)
1土方工程施工特点施工容
2什雨季施工时土方边坡留宽点
3什施工缝？留置原处理方法什？
4 简述柱固定方法
五计算题( 14 分)
1跨度 18m钢筋混凝土屋架重 45KN安装标高+1450m处柱顶顶面标高
+07m屋架绑扎方法图示试确定起重机起重量起重高度
30m
20m
2 钢筋混凝土柱重60kN柱长6m安装标高+6．0m框架柱吊钩中心踞柱顶2m采
W1100型履带式起重机停机面标高0．50m确定起重机起重量起重高度
3已知混凝土实验室配合水泥：砂：石子：水＝1：210：323：044现场测定砂含水率3石子含水率1试计算施工配合m3混凝土水泥量280kg搅拌机出料容量400Ｌ试求搅拌机次投料量
建筑施工技术方案设计复题答案
单项选择题
1C 2D 3C 4B 5B 6A 7A 8C 9A 10D
11 A 12 C 13 C 14 A 15 D 16 B 17 c 18 C 19 A 20 B
二项选择题（题答案选错选均分）
1 ABD 2 ABDE 3 ACE 4 DE 5 ABCD 6 ABC 7 ABC 8 ABDE
9 BCDE 10 ABD 11ABCD 12ABCDE 13CDE 14ACDE 15ABDE 16ABCE 17ABCDF 18BCE 19ACDE 20ACD
三判断正误（题 2 分 30 分括号正确√错误X)
1X 2√ 3√ 4X 5X 6X 7X 8X 9X 10√ 11√ 12X 13X 14X 15X 16 √ 17 × 18 √ 19 √ 20 X
四简答题
1答题点：工程量施工条件复杂露天作业受区气候水文质等条件影响等
2答题点：（1）雨季进行土方边坡施工时应增加边坡宽度（2）雨季施工时
土含水量增抗剪强度降低容易引起边坡塌方
3答：施工技术组织原导致混凝土浇筑连续进行先浇混凝土已凝结硬化继续浇筑混凝土时形成新旧混凝土间结合面称施工缝
留设原：结构受剪力较施工方便
处理方法：（已浇混凝土强度达12Nmm2）剔表面松动薄弱层→水湿润洗→铺层水泥浆水泥砂浆→继续浇筑
4答：柱子采浇灌细豆石混凝土方法固定防止柱子校正风木楔变形柱子产生新偏差灌缝工作应校正立进行灌缝时应柱底杂物清理干净洒水湿润灌混凝土振捣时碰撞柱子楔子灌混凝土前应先灌层稀砂浆填满空隙然灌细豆石混凝土分两次进行第次灌楔子底混凝土强度达25拔楔子灌满混凝土第次灌筑柱会出现新偏差原振捣混凝土时碰动楔块者两面相木楔受潮程度膨胀变形产生第二次灌筑前必须柱垂直度进行复查超允许偏差应予调整
五计算题
1解：起重量 Q 45 + 20 47kN
起重高度 H (1450 07) + 3 + 2 + 03 191m
2 解QQ1+q60+565KN
Hh1+h2+h3+h4(60+050)+02+60+20147m
3 施工配合：1：210(1+3)：323(1+1)1：216：326
次投料量：
水泥：280×04112kg取100kg
砂： 100×216216kg
石子：100×326326kg
水：（044—210×3—323×1）×1003447kg
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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单项选择题
1某土方工程挖方量1000m3已知该土Ks125Ks’105实际需运走土方量 ( )
A800m3 B962m3 C1250m3 D1050m3
2基坑中常（ ）作挡土防水支护结构
A预制桩 B深井井点 C土层锚杆 D连续钢板桩
3某土方工程求降水深度4m实测基渗透系数40md宜选井点降水方式（ ）
A轻型井点 B深井井点 C井井点 D电渗井点
4环形轻型井点井点围城面积314m2假想半径（ ）
A．5m B10m C15m D20m
5填方工程压实质量指标（ ）
A干重量 B压实系数 C优含水量 D干重度
6 型场整工程挖填深度时土方机械宜选（ ）
A推土机 B正铲挖土机 C反铲挖土机 D抓铲挖土机
7 土方工程机械中正挖土方卸土（ ）
A推土机 B正铲挖土机 C反铲挖土机 D抓铲挖土机
8羊足碾适宜碾压（ ）
A细纱 B粗纱 C粘性土 DⅡ类土
9钢筋混凝土预制桩筋连接宜采（ ）
A焊 B电弧焊 C电阻点焊 D埋弧压力焊
10钢筋混凝土预制桩混凝土强度达设计强度( )时进行桩作业
A50 B70 C90 D100
11基槽（坑）开挖时土方堆置点离槽（坑）边般应（ ）外堆置高度宜超15m免影响土方开挖塌方
A10m B15m C20m D25m
12般工业民建筑屋面防水等级（ ）
AⅠ级 BⅡ级 CⅢ级 DⅣ级
13 某组砼试块三块抗压试验结果：21N㎜223㎜228N㎜2该组砼强度代表值（ ）
A21N㎜2 B23N㎜2 C24N㎜2 D
14 起重机滑轮组省力系数0．19钢筋混凝土构件重120kN卷扬机应选( )
A．JJM3 B．JJK3 C．JJM5 D．JJK5
15 柱时固定校正指( )
A柱顶标高 B牛腿标高 C．面位置 D．垂直度
16三元乙丙橡胶防水油毡( )
A沥青防水卷材 B．合成高分子防水卷材
C．树脂防水卷材 D．高聚物改性沥青防水卷材
17 充盈系数检查（ ）质量事
A断桩 B吊脚桩
C缩径桩 D桩尖进水
18 柱距4倍桩径时（ ）
A中间四周 B两边中央
C侧侧 D中间两侧
19 普通黏土砖墙砌筑应选（ ）
A水泥砂浆 B混合砂浆
C粘土砂浆 D石灰砂浆
20 沥青延伸度表示沥青( )
A粘性 B．塑性 C．抗老化性 D．温度稳定性
二项选择题
1 关砼施工缝留设位置正确（ ）
A高度1m梁应板时浇筑砼
B单板留行短边位置
C砼墙施工缝留横墙交接处
D砼栏板施工缝应梯段施工缝相应
2 单层工业厂房吊装前准备工作包括( )
A场清理 B．铺设道路 C．敷设线 D．构件准备 E．基础准备
3 连续跨屋面卷材铺设次序应( )
A先高跨低跨 B．先低跨高跨 C．先远 D．先远
E．先天沟屋脊
4 预制桩沉桩方法分（ ）
A摩擦桩 B端承桩
C入桩 D静力压桩
E振动桩 F水力桩
5 套成孔灌注桩施工时常发生工程事（ ）
A断桩 B缩径桩
C吊脚桩 D桩尖破坏
E孔壁坍塌
6 列关砌筑墙体留直槎做法正确（ ）
A必须竖隔500㎜配置Φ6钢筋 B拉结筋两头须弯90°钩
C拉结筋须伸出接槎面500㎜ D根拉结筋料时取1000㎜长
7 列关屋面防水工程施工质量叙述中正确（ ）
A没结构变形引起裂缝
B预制屋面板灌缝砼中粗骨料15㎜
C屋面抹砂时节点处做圆角
D屋面找层允许偏差值宜超7㎜
8 分件吊装法综合吊装法相优点( )
A效率高 B．停机点少 C．开行路线短 D．充分发挥起重机性
E．施工组织简单
9 泥浆护壁成孔灌注桩施工时常发生工程事（ ）
A断桩 B孔壁坍塌
C孔底隔层夹砂 D斜孔
E流砂
10 影响填压实质量素（ ）
A压实功 B土含水率 C土松性 D层铺土厚度
11列属土方工程施工特点( )
A 工程量 B 受气候条件影响 C 施工条件复杂
D 受施工周围环境影响 E 受施工员素质影响
12影响土方边坡素( )等
A 挖方深度 B 土质条件 C 边坡荷载情况 D 土方施工方法 E 排水情况
13桩排式支护结构常构件( )
A 连续墙 B 型钢桩 C 钢板桩 D 钢筋混凝土预制桩 E 混凝土灌注桩
14土层锚杆施工工序( )
A 钻孔 B 插钢筋 C 灌浆 D 防腐处理 E 预应力张拉
15土钉支护施工工序( )
A 成孔 B 插钢筋 C 张拉预应力筋 D 注浆 E 喷射混凝土
16流砂防治措施( )等
A 连续墙 B 钢板桩 C 井点降水 D 集水坑降水 E 抢挖法
17井点降水类型( )等
A 深井井点 B 轻型井点 C 喷射井点 D 井井点 E 浅井井点 F 电渗井点
18列土料应作回填土( )
A黏土 B 含水量黏土 C机质含量8土 D砂土 E冻土
19桩锤动力源动作方式分（）
A 落锤 B 动力锤 C 柴油锤 D 单动汽锤 E双动汽锤
20桩架作（）
A悬吊桩捶 B保护桩身 C引导方 D吊桩位 E固定桩位
三判断正误(题 2 分 30 分括号正确√错误X)
1土方工程土力学性质分类( )
2砖墙砌筑应采混合砂浆( )
3深层搅拌法加固软土基( )
4施工降水应基础垫层施工完成停止( )
5流砂防治途径必须减动水压力( )
6流砂现象容易发生黏土中( )
7井点降水时�般应连续抽水( )
8换土回填时�类土应掺( )
9压实遍数压实质量效果成正( )
10抓铲挖土机挖土特点直直重切土 ( )
11钢筋混凝土预制桩钢筋骨架宜采焊连接( )
12钢筋混凝土预制桩应混凝土强度等级达 70方运输( )
13桩序应中心四周( )
14泥浆泥浆护壁成孔灌注桩施工中作防止塌孔( )
15泥浆泥浆护壁成孔灌注桩施工中�清孔工作应安排钢筋笼放前进行( )
16 砖墙转角时间断处留斜槎设置困难留直槎 （ ）
17 移轴线法检查屋架轴线直线度（ ）
18 屋架正扶直反扶直扶直程中区：起重机升臂降臂操作（ ）
19 预应力结构砼国家规范指出砼强度宜低C30（ ）
20 抗震求梁柱宜强度等级较低钢筋代换原设计中钢筋（ ）
四简答题(题 8 分 16 分)
1土方工程施工特点施工容
2什雨季施工时土方边坡留宽点
3什施工缝？留置原处理方法什？
4 简述柱固定方法
五计算题( 14 分)
1跨度 18m钢筋混凝土屋架重 45KN安装标高+1450m处柱顶顶面标高
+07m屋架绑扎方法图示试确定起重机起重量起重高度
30m
20m
2 钢筋混凝土柱重60kN柱长6m安装标高+6．0m框架柱吊钩中心踞柱顶2m采
W1100型履带式起重机停机面标高0．50m确定起重机起重量起重高度
3已知混凝土实验室配合水泥：砂：石子：水＝1：210：323：044现场测定砂含水率3石子含水率1试计算施工配合m3混凝土水泥量280kg搅拌机出料容量400Ｌ试求搅拌机次投料量
建筑施工技术方案设计复题答案
单项选择题
1C 2D 3C 4B 5B 6A 7A 8C 9A 10D
11 A 12 C 13 C 14 A 15 D 16 B 17 c 18 C 19 A 20 B
二项选择题（题答案选错选均分）
1 ABD 2 ABDE 3 ACE 4 DE 5 ABCD 6 ABC 7 ABC 8 ABDE
9 BCDE 10 ABD 11ABCD 12ABCDE 13CDE 14ACDE 15ABDE 16ABCE 17ABCDF 18BCE 19ACDE 20ACD
三判断正误（题 2 分 30 分括号正确√错误X)
1X 2√ 3√ 4X 5X 6X 7X 8X 9X 10√ 11√ 12X 13X 14X 15X 16 √ 17 × 18 √ 19 √ 20 X
四简答题
1答题点：工程量施工条件复杂露天作业受区气候水文质等条件影响等
2答题点：（1）雨季进行土方边坡施工时应增加边坡宽度（2）雨季施工时
土含水量增抗剪强度降低容易引起边坡塌方
3答：施工技术组织原导致混凝土浇筑连续进行先浇混凝土已凝结硬化继续浇筑混凝土时形成新旧混凝土间结合面称施工缝
留设原：结构受剪力较施工方便
处理方法：（已浇混凝土强度达12Nmm2）剔表面松动薄弱层→水湿润洗→铺层水泥浆水泥砂浆→继续浇筑
4答：柱子采浇灌细豆石混凝土方法固定防止柱子校正风木楔变形柱子产生新偏差灌缝工作应校正立进行灌缝时应柱底杂物清理干净洒水湿润灌混凝土振捣时碰撞柱子楔子灌混凝土前应先灌层稀砂浆填满空隙然灌细豆石混凝土分两次进行第次灌楔子底混凝土强度达25拔楔子灌满混凝土第次灌筑柱会出现新偏差原振捣混凝土时碰动楔块者两面相木楔受潮程度膨胀变形产生第二次灌筑前必须柱垂直度进行复查超允许偏差应予调整
五计算题
1解：起重量 Q 45 + 20 47kN
起重高度 H (1450 07) + 3 + 2 + 03 191m
2 解QQ1+q60+565KN
Hh1+h2+h3+h4(60+050)+02+60+20147m
3 施工配合：1：210(1+3)：323(1+1)1：216：326
次投料量：
水泥：280×04112kg取100kg
砂： 100×216216kg
石子：100×326326kg
水：（044—210×3—323×1）×1003447kg
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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