2015年電大計(jì)算機(jī)圖像處理期末復(fù)習(xí)試題資料小抄

電大 計(jì)算機(jī)圖像處理 期末 復(fù)習(xí) 試題 資料 小抄 一、 填空 題（每空 2 分，共 20 分） 1如果位圖的位深是 8，那么可以表示 _中顏色 。 2 在 Photoshop 中，增加 選區(qū) 范圍可使用 _鍵；減少選 區(qū) 范 圍 則 使 用 _ 鍵 ； 取 消 選 區(qū) 的 快 捷 鍵 是ctrl+_鍵。 3.Photoshop 是一個(gè) _處理軟件，是 _公司出品。 4 做一幅雜志封頁(yè)廣告設(shè)計(jì)稿，在輸出時(shí)，應(yīng)使用 _顏色模式，以便于印刷處理。 5. 在 Photoshop 中使用圖層蒙板， 涂白 色表示 _。 6調(diào)整色階的快捷方式是 _，調(diào)整曲線(xiàn)的快捷方式是_。 二、選擇題（ 15 小題，每題 2 分，共 30 分） 1. 下列哪種工具可以選擇連續(xù)的相似顏色的區(qū)域： A、矩形選框工具 B、橢圓選框工具 C、魔棒工具 D、磁性套索工具 2 CorelDRAW 軟件是由加拿大的 Corel 公司推出的 _設(shè)計(jì)軟件。 A.點(diǎn)陣圖像 B.三維動(dòng)畫(huà) C.矢量圖形 D.音頻數(shù)據(jù) 3 CAD 是指 _。 A.計(jì)算機(jī)輔 助教學(xué) B.計(jì)算機(jī)輔助制造 C.計(jì)算機(jī)輔助設(shè)計(jì) D.計(jì)算機(jī)輔助工藝 4 下列哪個(gè)是 位圖圖像 最基本的組成單元： A、 節(jié)點(diǎn) B、 像素 C、 色彩空間 D、 路徑 5圖像分辨率的單位是： A、 dpi B、 ppi C、 lpi D、 pixel 6 Photoshop 中，圖像 必須是何種模式，才可轉(zhuǎn)換為位圖模式： A、 RGB B、 灰度 C、 多通道 D、 索引顏色 7 索引顏色模式的 圖像 包含多少種顏色 : A、 2 B、 256 C、 約 65， 000 D、1670 萬(wàn) 8下列軟件中屬于圖像處理的是（ ）。 A、 Photoshop B、 3D C、 Word D、PageMaker 9 如何移動(dòng)一條參考線(xiàn)： A、 選移動(dòng)工具拖拉 B、 無(wú)論當(dāng)前使用何種工具、按住 Alt 鍵的同時(shí)單擊鼠標(biāo) C、 在工具箱中選擇任何工具進(jìn)行拖拉 D、 無(wú)論當(dāng)前使用何種工具，按住 Shift 鍵的同時(shí)單擊鼠標(biāo) 10 下列哪種色彩模式色域最廣： A、 HSB模式 B、 RGB模式 C、 CMYK模式 D、Lab 模式 11 下面哪些選擇工具形成的選區(qū)可以被用來(lái)定義畫(huà)筆的形狀： A、 矩形工具 B、 橢圓工具 C、 套鎖工具 D、 魔棒工具 12 下面哪個(gè)工具可以減少圖像的飽和度： A、加深工具 B、減淡工具 C、海綿工具 D、任何一個(gè)在選項(xiàng)調(diào)板中有飽和度滑塊的繪圖工具 13 色彩深度是指在一個(gè) 圖像 中什么的數(shù)量： A、 顏色 B、 飽和度 C、 亮度 D、 灰度 14 CMYK 模式的圖象有多少個(gè)顏色通道： A、 1 B、 2 C、3 D、 4 15 如何復(fù)制一個(gè)圖層： A、選擇 “ 編輯 ” “ 復(fù)制 ”B 、選擇 “ 圖像 ” “ 復(fù)制 ” C、選擇 “ 文件 ”“ 復(fù)制圖層 ”D 、將圖層拖放到 Layers 調(diào)板下方創(chuàng)建新圖層的圖標(biāo)上 三、判斷題 (5 小題，每題 2 分，共 10 分 ) 1 位圖圖像的基本組成元素為像素。 （ ） 2 矢量圖像放大過(guò)多會(huì)影響圖像質(zhì)量。 （ ） 3將 RGB 的色彩模式直接用于印刷 ，顏色有失真。 （ ） 4 Photoshop 是圖像處理軟件，所以不能處理圖形。 （ ） 5 CMYK 色彩模式是印刷界常用的色彩模型。 （ ） 四、多項(xiàng)選擇題（共 6 小題，每題 3 分，共 18 分） 1 在套索工具中包含哪幾種套索類(lèi)型： A、自由套索工具 B、多邊形套索工具 C、矩形套索工具 D、磁性套索工具 2. 路徑是什么組成的： A、直線(xiàn) B、曲線(xiàn) C、錨點(diǎn) D、像素 3 下面哪些因素的變化會(huì)影響 圖像 所占硬盤(pán)空間的大?。?A、 像素大小 B、 文件尺寸 C、 分辨率 D、 存儲(chǔ) 圖像 是是否增加后綴 4 下面對(duì)背景擦除工具與魔術(shù)橡皮工具描述正確的是： A、背景擦除工具與橡皮擦工具使用方法基本相似，背景擦除工具可將顏色擦掉變成沒(méi)有顏色的透明部分 B、魔術(shù)橡皮工具可將圖像擦成透明的程度 C、背景擦除工具選項(xiàng)調(diào)板中的 Tolerance（容忍度）選項(xiàng)是用來(lái)控制擦除顏的范圍 D、魔術(shù)橡皮擦工具選項(xiàng)調(diào)板中的 Tolerance 選項(xiàng)在執(zhí)行后只 能擦除圖像連續(xù)的部分 5 下列對(duì)矢量圖和 位 圖描述正確的是： A、 矢量圖的基本組成單元是像素 B、位 圖的基 本組成單元是錨點(diǎn)和路徑 C、 Adobe Illustrator 9.0 圖形軟件能夠生成矢量圖 D、 Adobe Photoshop 6.0 能夠生成矢量圖 6 如打印紙不能將文件全部畫(huà)面都打印出來(lái)，下面解決方法 中，正確的是？ A、通過(guò) “ 圖像 尺寸 ” 命令改變文件大小 B、通過(guò) “ 頁(yè)面設(shè)置 ” 命令將文件縮小打印 C、將文件置入到 pagemaker 中選 “ 縮到打印范圍相同大小 ”D 、換一臺(tái)打印機(jī) 五、簡(jiǎn)答題（共 2 題，每題 11 分，共 22 分） 1 簡(jiǎn)述 存儲(chǔ) 和 存儲(chǔ)為 命令的區(qū)別 。 如果圖形是第一次操作 ,你點(diǎn)存儲(chǔ) (快捷鍵 :CTRL+S),會(huì)出現(xiàn) 存儲(chǔ)為 的對(duì)話(huà)框 ,要求你輸入相關(guān)信息 . 當(dāng)你二次操作的時(shí)候 ,再點(diǎn)存儲(chǔ) ,系統(tǒng)不會(huì)出現(xiàn)對(duì)話(huà)框 ,會(huì)自動(dòng)按上次你設(shè)定的文件名 路徑進(jìn)行保存 . 存儲(chǔ)是直接把被打開(kāi)的文件直接以最后修改的內(nèi)容保存。 而 存儲(chǔ)為 (快捷鍵 :SHIFT+CTRL+S),則是把經(jīng)過(guò)修改的圖形存為與第一次保存所不同的路徑 文件名 格式 . 存儲(chǔ)為是將文件另存，不影響原來(lái)的文件。存儲(chǔ)為是可 以 更改原文件路徑，名稱(chēng)，格式的。儲(chǔ)存為是把文件另存一個(gè)文件 !這樣可以保留原文件和你修改的文件 !(變成兩個(gè)文件了 ) 2請(qǐng)根據(jù)所學(xué)知識(shí)分析為什 么縮放矢量圖形時(shí)不會(huì)影響顯示效果，而縮放位圖圖像時(shí)卻會(huì)影響顯示效果？ 答：因?yàn)槭噶繄D形是由數(shù)學(xué)公式表達(dá)的，它的顯示與分辨率無(wú)關(guān)，所以在對(duì)矢量圖形進(jìn)行放大時(shí)，不僅不會(huì)產(chǎn)生如鋸齒、形變、色塊化等失真畸變的畫(huà)面現(xiàn)象，而且通過(guò)打印機(jī)輸出后畫(huà)面可能要比電腦中顯示的圖像畫(huà)面還要清晰。而位圖圖像是由許多顏色像素組成的。它是以排列的像素集合體形式創(chuàng)建的，不能任意單獨(dú)操作局部的位圖像素，因此縮放位圖圖像時(shí)會(huì)影響顯示效果。 1 256 2 Shift， Alt， D 3.圖像， Adobe 4 CMYK 5.顯 示該圖層 6 Ctrl+L； ctrl+M C C C B B B B A A D A C A D D （ 1）正確 （ 2）錯(cuò)誤 （ 3）正確 （ 4）錯(cuò)誤 （ 5）正確 （ 1） ABD （ 2） ABC （ 3） ABC （ 4） ABC （ 5）CD （ 6） ABC 一、選擇題 1）下面關(guān)于電腦圖形的說(shuō)法中，正確的是：（ ） A電腦圖形是用數(shù)字或數(shù)學(xué)公式來(lái)描述的 B使用數(shù)字視覺(jué)技術(shù)生成的圖形就稱(chēng)為電腦圖形 C電腦圖形由像素構(gòu)成。每一個(gè)像素都用一定的數(shù)字來(lái)描述它的顏色 D以上都對(duì)參考 答案： D 2）下面關(guān)于矢量圖的說(shuō)法中，不正確的是：（ ） A矢量圖由矢量定義的直線(xiàn)和曲線(xiàn)組成，根據(jù)輪廓的幾何特性進(jìn)行描述。 B矢量圖適合表現(xiàn)各種圖形 C矢量圖由矢量繪圖的程序生成 D矢量圖充分放大時(shí)不會(huì)造成失真參考答案： B 3）下面關(guān)于位圖的說(shuō)法中，不正確的是：（ ） A位圖由細(xì)小的方塊網(wǎng)格組成，它們被稱(chēng)為象素。 B位圖的單位面積上象素越多，圖像越清晰。 C位圖可以由數(shù)字相機(jī)獲取。 D位圖可以充分放大。參考答案： D 4） Photoshop 工作窗口的組成有：（ ） A標(biāo)題欄、菜單欄、工具箱、 調(diào)色板、狀態(tài)欄。 B標(biāo)題欄、菜單欄、工具選擇條、工具箱、調(diào)色板。 C標(biāo)題欄、菜單欄、工具選擇條、工具箱、狀態(tài)欄。 D以上都是。參考答案： D 5）工具箱提供的工具有：（ ） A繪圖、編輯、屏幕視圖。 B繪圖、編輯、顏色選擇。 C繪圖、編輯、顏色選擇、屏幕視圖。 D繪圖、顏色選擇、屏幕視圖。參考答案： 6）工具選項(xiàng)欄用于：（ ） A選擇工具。 B介紹工具使用功能。 C對(duì)工具作編輯。 D介紹選定工具的有關(guān)信息、使用的功能、工具的編輯設(shè)置。參考答案： 7）控制調(diào)板包括：（ ） A導(dǎo)航器、樣式調(diào) 板組；顏色、色板、信息調(diào)板組；歷史記錄、動(dòng)作、工具預(yù)設(shè)調(diào)板組；圖層、通道、路徑調(diào)板組。 B導(dǎo)航器、信息調(diào)板組；顏色、色板、樣式調(diào)板組；歷史記錄、動(dòng)作、路徑調(diào)板組；圖層、通道、工具預(yù)設(shè)調(diào)板組。 C導(dǎo)航器、信息調(diào)板組；顏色、色板、樣式調(diào)板組；歷史記錄、動(dòng)作、工具預(yù)設(shè)調(diào)板組；圖層、通道、路徑調(diào)板組。 D導(dǎo)航器、信息調(diào)板組；顏色、通道、樣式調(diào)板組；歷史記錄、動(dòng)作、工具預(yù)設(shè)調(diào)板組；圖層、色板、路徑調(diào)板組。 參考答案： 8）下面關(guān)于圖像窗口的說(shuō)法中，正確的是：（ ） A用戶(hù)可以同時(shí)打開(kāi)多個(gè)圖像窗口。 B用于 顯示圖像文件， C用于建立和編輯圖像 D以上都對(duì) 參考答案： D 9）狀態(tài)欄提供：（ ） A顯示圖像處理的狀態(tài)、當(dāng)前圖像的文件信息。 B顯示當(dāng)前圖像的文件信息、當(dāng)前操作工具的信息 C顯示圖像處理的狀態(tài)、當(dāng)前圖像的文件信息、當(dāng)前操作工具的信息、操作提示信息 D以上都對(duì) 參考答案： D 10）下面關(guān)于屏幕顯示的說(shuō)法中，正確的是： A Photoshop 屏幕顯示模式分別為普通模式、彩色模式和黑白模式。 B Photoshop 屏幕顯示模式分別為彩色模式、全屏模式和黑白模式 C Photoshop 屏幕顯 示模式分別為普通模式、全屏模式和黑白模式，分別用于不同模式的圖像。 D通過(guò)工具箱中的三個(gè)屏幕模式按鈕實(shí)現(xiàn)顯示模式的轉(zhuǎn)換 參考答案： D 二、判斷題 對(duì)下面的每個(gè)小題的論述作出判斷。在每個(gè)小題的括號(hào)中填上你的判斷。論述對(duì)，填上 Y，不對(duì)，填上 N。 1、 圖像分辨率通常是指每厘米像素點(diǎn)。（ ）參考： N 2、可以不同的格式打開(kāi)同一個(gè)文件。（ ）參考： Y 3、 圖像文件大小用圖像的高度和寬度來(lái)表示。（ ）參考： N 4、 Photoshop 中提供的輔助工具有標(biāo)尺、參考線(xiàn)、網(wǎng)格工具、度量工具。（ ）參考： Y 5、 減少圖像尺寸的可以替代裁切工具的操作。（ ）參考： N 請(qǐng)您刪除一下內(nèi)容， O( _ )O 謝謝！ 2015 年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過(guò)小抄 After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its 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 CPKs 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 mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked 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 kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl 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 CPKs 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 hasnt been easy for any of the tenants here, adds Simpson. Were 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 century-old 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 dine-in and take-out 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 LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its 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 Mont-Blanc 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 worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored 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 semi-cooked foie gras terrine, is seductive and deceptive. Its 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 dont 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 in-between 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 in-between 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 Shang-Xi 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 vol-au-vent, 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 Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats 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 youll 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 birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fr