在文件夹tea下，有stu、eng、chi三个文件夹，若在tea文件夹下再新建一个文件夹，则新文件夹的名称可以是（）。A、stuB、engC、teaD、chi
在文件夹tea下，有stu、eng、chi三个文件夹，若在tea文件夹下再新建一个文件夹，则新文件夹的名称可以是（）。
- A、stu
- B、eng
- C、tea
- D、chi
相关考题：
We're going to _____ with _____ today, aren't we?A. the tea…the SmithsB. tea…those SmithsC. a tea…a SmithD. tea…the Smiths
“请问您要红茶吗?”用英语最妥当的表述是()。A、Would you like green tea?B、Would you like jasmine tea?C、Would you like oolong tea?D、Would you like black tea?
There are four basic steps to selecting quality tea.1.Observe.Good or fresh tea is bright in colour and tight in shape, but poor tea is loose and dull.The leaves should be dry enough to make a rustling noise in the palm.2.Smell.The fragrance of the tea should be pure without a burnt taste or sour smell.Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale.3.Taste.You can taste the leaves by chewing them carefully.Good tea leaves have a fresh mellowness.You can also infuse some tea to see if the leaves extend smoothly and sink slowly to the bottom.Good tea liquor is emerald green or golden.It has a little bitterness with a lasting sweet aftertaste.Stale tea liquor has an unpleasant smell and is dark brown in colour.4.See the infused tea leaves.The infused tea leaves should be even without impurity.After you buy good tea, keep it in a dry, cool place and avoid direct sunshine.An airtight container is a good choice.Avoid putting teas of different aromas too close.Choose the best answer A, B, C or D to complete each statement based on Passage B.16.The colour of good or fresh tea should be _____.A.darkB.brownC.dullD.bright17.The fragrance of tea should be _____ without a burnt taste or sour smell.A.pureB.naturalC.freshD.bitter18._____ tea liquor has an unpleasant smell and is dark brown in colour.A.StaleB.FreshC.QualityD.Good19.The infused tea leaves should be _____ without impurity.A.naturalB.sweetC.bitterD.even20.Good tea must be kept in a _____.A.dry and cold placeB.dry and cold place with a little sunshineC.dry and cool place with direct sunshineD.dry and cool place without direct sunshine
There are mainly six types of tea in the traditional Chinese concept, namely, black tea, green tea, white tea, oolong tea, yellow tea and dark tea.Black tea is fully fermented, so its leaves and tea soup are red.The flavour and aroma of black tea are rich and robust with a little bitterness.Famous black tea includes Qimen black tea, Tanyang Gongfu, etc.Green tea is non-fermented and the tea soup is green.It has a more delicate and fresher flavour than black tea.Famous green tea includes West Lake Longjing Tea, Bi Luo Chun Tea, etc.White tea, originated in Fujian Province, is probably the rarest tea.It is slightly fermented, just left to dry as it is.White tea has a lighter colour than other types of tea with a subtle flavor.One of the most famous white teas is White Tip Silver Needle.Oolong tea is partially fermented and has the most difficult tea processing.The result is a distinctive flavour, which combines the freshness of green tea and the mellowness of black tea.Famous oolong tea includes Tie Guan Yin, Da Hong Pao, etc.Yellow tea is relatively unknown.It is fermented.In the tea processing, the leaves are mounded and dried by the heat of fermentation.The flavour is close to green and white teas.Famous yellow tea includes Junshan Yinzhen, Huoshan Huangya, etc.Dark tea is post-fermented, which gives the leaves a dark black colour.The tea soup has a strong aroma with a thick and robust flavour.Famous dark tea includes Hunan dark tea, Yunnan Pu-erh tea, etc.Choose the best answer A, B, C or D to complete each statement based on Passage B.11._____ tea is non-fermented.A.YellowB.GreenC.BlackD.White12._____ tea is slightly fermented and the rarest kind of all.A.GreenB.WhiteC.YellowD.Black13._____ tea is partially fermented and combines the freshness of green tea and the mellowness of black tea.A.WhiteB.BlackC.YellowD.Oolong14.The flavour of _____ tea is similar to green and white teas.A.whiteB.blackC.yellowD.oolong15.The soup of _____ tea has a strong aroma with a thick flavour.A.whiteB.blackC.yellowD.dark
Is it the different types of tea plants that determine the colour and aroma of tea? The answer is no.Actually, it is the processing of tea that finally decides the tea types.For example, black tea requires 100% oxidation and green tea requires almost no oxidation.So tea processing is quite an important factor in the production of tea.Anyway, the normal processing of tea includes the following four basic steps:1.New leaves are spread in order to reduce water content until they are pliable enough to be rolled.This process is called withering.2.The second step is rolling the withered leaves.Oils and extra moisture are released.This process can be done with machinery or by hand.3.The third step is called oxidation or fermentation.In this process the leaves turn from green to bright copper in colour.This step decides what type of tea we want.4.The last step is drying the leaves to stop the oxidation process.The leaves should be dried thoroughly without burning.Decide each statement is T (true) or F (false) based on Passage B.6.The processing of tea decides the tea types.7.Green tea requires a little oxidation.8.Withering makes the tea leaves release oils and water.9.Rolling the withered leaves can be done only with machinery.10.Burning the leaves is the last step of tea processing.
Tea drinking is a habit that greatly benefits mankind.It enables people to drink the amount of water necessary for the body.Drinking it hot warms the stomach, sooths and refreshes the inner man, and acts as an aid to digestion.Research has shown that drinking tea may help to protect against heart disease, stroke, diabetes and certain cancers, slow down aging and strengthen the immune system.It can also encourage weight loss and improve oral health.It is believed that many other health benefits of different types of tea will be discovered in the future.That will be an exciting time for tea drinkers.A few tips are provided to get the most out of tea drinking and avoid its side effects on health:1.Drink a cup of tea a few times a day.In green tea drinking cultures, the usual amount is three cups per day.2.To bring out the catechins in tea, allow it to steep for three to five minutes.3.Drink freshly brewed tea.4.Give tea several minutes to cool off before sipping.5.Drink tea between meals.Choose the best answer A, B, C or D to complete each statement based on Passage B.26.Tea drinking is a ______ habit.A.badB.harmfulC.healthyD.unhealthy27.Drinking tea has ______ health benefits.A.noB.a fewC.fewD.many28.Many health benefits of different types of tea _____ known.A.wereB.areC.will beD.have been29.It is good to drink _____ of green tea per day.A.a cupB.two cupsC.three cupsD.several cups30.It is good to drink tea _____.A.before mealsB.after mealsC.between mealsD.at meals
Tea drinking is very popular in China.It is frequently discussed in poems and novels and appears in paintings.Tea also plays an important role in Chinese daily life.It is a custom to make tea for guests.People like to drink tea when they get together.Young people show respect to their elders by offering a cup of tea.In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea as an expression of gratitude.Tea drinking habits vary in different parts of China.People from different regions favour different types of tea.Tea drinking methods are also different.In the north of China, people like to drink tea with a bowl or a glass.Those in the south of China enjoy tasting tea with cultural tea sets.Tea culture in China is very different from that of other countries.In the West, tea with sugar and milk may be served with desserts.An example of western tea culture is afternoon tea.Tea ceremonies also differ among eastern countries, such as the Japanese or Korean tea ceremony.Decide each statement is T (true) or F (false) based on Passage A.1.Making tea for guests is a western custom.2.The bride and bridegroom kneel to serve tea to their parents in the modern Chinese marriage ceremony.3.People in the north of China enjoy drinking tea with a bowl.4.The westerners may drink tea served with sugar and milk.5.Tea ceremonies among eastern countries are the same.
– What would you like for drink? -- _____________.A、I like tea.B、I drink tea.C、I have a cup of tea.D、I’d like a cup of tea.
Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale.(翻译)
执行语句Open"C:\stu.dat"For Input As #2之后，系统 ( )A．将C盘当前文件夹下名为stu. dat的文件的内容读人内存B．在C盘当前文件夹下建立名为stu的顺序文件C．将内存数据存放在C盘当前文件夹下名为stu. dat的文件中D．将某个磁盘文件的内容写入C盘当前文件夹下名为stu. dat的文件中
oracle关联查询题目1数据库中有3 个表 teacher 表，student 表，tea_stu 关系表。teacher 表 teaID name agestudent 表 stuID name ageteacher_student 表 teaID stuID要求用一条sql 查询出这样的结果1.显示的字段要有老师name, age 每个老师所带的学生人数2 只列出老师age 为40 以下学生age 为12 以上的记录预备知识：1.sql 语句是对每一条记录依次处理，条件为真则执行动作（select,insert,delete,update）2.只要是迪卡尔积，就会产生“垃圾”信息，所以，只要迪卡尔积了，我们首先就要想到清除“垃圾”信息实验准备：drop table if exists tea_stu;drop table if exists teacher;drop table if exists student;create table teacher(teaID int primary key,name varchar(50),age int);create table student(stuID int primary key,name varchar(50),age int);create table tea_stu(teaID int references teacher(teaID),stuID int references student(stuID));insert into teacher values(1,'zxx',45), (2,'lhm',25) , (3,'wzg',26) , (4,'tg',27);insert into student values(1,'wy',11), (2,'dh',25) , (3,'ysq',26) , (4,'mxc',27);insert into tea_stu values(1,1), (1,2), (1,3);insert into tea_stu values(2,2), (2,3), (2,4);insert into tea_stu values(3,3), (3,4), (3,1);insert into tea_stu values(4,4), (4,1), (4,2) , (4,3);结果：2_3,3_2,4_3
创建一个名为student的项目文件。(2)将考生文件夹下的数据库std添加到新建的项目文件中。(3)打开学生数据库std，将考生文件夹下的自由表tea添加到“学生”数据库std中：为教师表tea创建一个索引名和索引表达式均为“教师编号”的主索引(升序)。(4)通过“班级编号”字段建立表ass和表dent表间的永久联系。
How did Christy McKinley know Ms. Schatzman's opinion of the chi tea?A．She met her in the shop.B．She heard her telling others.C．She talked to her on the phone.D．She went to her office to deliver the tea.
单选题The last sentence of the first paragraph serves to illustrate which of the following about tea?AThe mistake that led to tea drinking’s ultimate elevation as a social graceBThe accidental and fortunate nature of how tea was discoveredCThe spreading seeds of the habit of drinking teaDThe link between tea and Zen Buddhist practice of pilgrimageEThe unusually rapid way that tea was developed into a beverage
填空题Aristocratic and wealthy people provided a tea service called “Low” tea in the afternoon.____
问答题Practice 3 Tea, that most quintessential of English drinks, is a relative latecomer to British shores. Although the custom of drinking tea dates back to the third millennium BC in China, it was not until the mid-17th century that the beverage first appeared in England. The use of tea spread slowly from its Asian homeland, reaching Europe by way of Venice around 1560, although Portuguese trading ships may have made contact with the Chinese as early as 1515. It was the Portuguese and Dutch traders who first imported tea to Europe, with regular shipments by 1610. England was a latecomer to the tea trade, as the East India Company did not capitalize on tea’s popularity until the mid-18th century. Coffee Houses Curiously, it was the London coffee houses that were responsible for introducing tea to England. One of the first coffee house merchants to offer tea was Thomas Garway, who owned an establishment in Exchange Alley. He sold both liquid and dry tea to the public as early as 1657. Three years later he issued a broadsheet advertising tea at ￡6 and ￡10 per pound (ouch!), touting its virtues at “making the body active and lusty”, and “preserving perfect health until extreme old age”. Tea gained popularity quickly in the coffee houses, and by 1700 over 500 coffee houses sold it. This distressed the tavern owners, as tea cut their sales of ale and gin, and it was bad news for the government, who depended upon a steady stream of revenue from taxes on liquor sales. By1750 tea had become the favored drink of Britain’s lower classes. Taxation on Tea Charles II did his bit to counter the growth of tea, with several acts forbidding its sale in private houses. This measure was designed to counter sedition, but it was so unpopular that it was impossible to enforce it. A 1676 act taxed tea and required coffee house operators to apply for a license. This was just the start of government attempts to control, or at least, to profit from the popularity of tea in Britain. By the mJd-18th century the duty on tea had reached an absurd119%. This heavy taxation had the effect of creating a whole new industry-tea smuggling. Smuggling Tea Ships from Holland and Scandinavia brought tea to the British coast, then stood offshore while smugglers met them and unloaded the precious cargo in small vessels. The smugglers, often local fishermen, snuck the tea inland through underground passages and hidden paths to special hiding places. One of the best hiding places was in the local parish church! Even smuggled tea was expensive, however, and therefore extremely profitable, so many smugglers began to adulterate the tea with other substances, such as willow, licorice, and sloe leaves. Used tea leaves were also retried and added to fresh leaves.
单选题The main purpose of this passage is to ______.ATrace the historical progression of tea from its origins to the present day.BGive brief highlights from the history of the cultivation of tea.CProvide an anecdotal account how tea became a drink.DHighlight some important elements of the history of preparing and drinking tea.EArgue against the notion of tea drinking as a valid social art.
问答题（1）在考生文件夹下FENGLAI文件夹中建立一个新文件夹HTUOUT。 （2）将考生文件夹下HINGLNY文件夹中的文件XIENG.NEW移动到考生文件夹下ZUIWO文件夹中，并将该文件改名为SUIM.ENG。 （3）将考生文件夹下TSAN文件夹中的文件ENE.SIN复制到考生文件夹下XUE文件夹中。 （4）将考生文件夹下PHULMUT文件夹中的文件ITK.DAT删除。 （5）将考生文件夹下LUI文件夹中的文件LINH.DOC设置为存档和隐藏属性。