2015年電大JAVA語言與面向?qū)ο蟪绦蛟O(shè)計(jì)?？破谀?fù)習(xí)試題及答案小抄

電大 JAVA 語言與面向?qū)ο蟪绦蛟O(shè)計(jì) 期末復(fù)習(xí)試題及答案小抄 一、單選擇題 (每小題 2 分，共 30 分 ) 1、編譯 Java Application 源程序文件將產(chǎn)生相應(yīng)的字節(jié)碼文件，這些字節(jié)碼文件的擴(kuò)展名為 ( )。 (A) java (B) class (C) html (D) exe 2、 已知表達(dá)式 int m = 0, 1, 2, 3, 4, 5, 6 ；下面哪個(gè)表達(dá)式的值與數(shù)組元素個(gè)數(shù)相等？ ( )。 (A) m.length() (B) m.length (C) m.length()+1 (D) m.length+1 3、在 Java Applet 程序用戶自定義的 Applet 子類中，一般需要覆蓋父類的 ( )方法來完成一些畫圖操作。 (A)start( ) (B)stop( ) (C) init( ) (D) paint( ) 4、 如下哪個(gè)字 符 串是 Java 中的標(biāo)識(shí)符？ ( )。 (A) fieldname (B) super (C) 3number (D) #number 5、關(guān)于被私有訪問控制符 private 修飾的成員變量，以下說法正確的是（ ） (A)可被三種類引用：該類自身、與它在同一個(gè)包中的其他類、在其他包中的該類的子類 (B)可以被兩種類訪問和引用：該類本身、該類的所有子類 (C)只能被該類自身所訪問和修改 (D)只能被同一個(gè)包中的類訪問 6、 Java 中 main()函數(shù)的值是什么類型 ?（ ） (A) String (B) int (C) char (D) void 7、執(zhí)行完代碼 int x = new int25；后，以下哪項(xiàng)說明是正確的（ ） (A)x24為 0 (B)x24未定義 (C)x25為 0 (D)x0為空 8、以下代碼段執(zhí)行后的輸出結(jié)果為（ ） int x=3； int y=10； System.out.println(y%x)； (A)0 (B)1 (C)2 (D)3 9、 已知如下代碼： public class Test long a = new long10； public static void main ( String arg ) System.out.println ( a6 )； 請(qǐng)問 下面哪個(gè)語句是正確的 （ ） (A) Output is null. (B) Output is 0. (C) When compile, some error will occur. (D) When running, some error will occur. 10、 給出下面的代碼段 : public class Base int w, x, y ,z； public Base(int a,int b) x=a； y=b； public Base(int a, int b, int c, int d) / assignment x=a, y=b w=d； z=c； 在代碼說明 / assignment x=a, y=b 處寫入如下哪個(gè)代碼是正確的？ （ ） (A) Base(a,b)； (B) x=a, y=b； (C) super(a,b)； (D) this(a,b)； 11、給出如下代碼 : class Test private int m； public static void fun() / some code. 如何使成員 變量 m 被函數(shù) fun()直接訪問（ ） (A)將 private int m 改為 protected int m (B)將 private int m 改為 public int m (C)將 private int m 改為 static int m (D)將 private int m 改為 int m 12、下面哪個(gè)函數(shù)是 public void example().的重載函數(shù)（ ） (A)public double example2(int m). 4(B)public int example(). (C)public void example2(). (D)public int example ( int m, float f). 13、以命令 ”java MyTest a b c”執(zhí)行文件 MyTest.class 后，表達(dá)式（ ）為真 (A)args0 = MyTest a b c (B)args0 = MyTest (C)args0 = a (D)args1= b 14、 當(dāng)包含 applet 的頁(yè) 面被重新加載時(shí)會(huì)自動(dòng)調(diào)用以下哪個(gè)函數(shù)？ （ ） (A) init() (B) start() (C) stop() (D) destroy() 15、 在 編寫 Java Applet 程序時(shí)，若需要對(duì)發(fā)生的事件作出響應(yīng)和處理，一般需要在程序的開頭寫上 ( )語句 (A) import java.awt.*； (B) import java.applet.* ； (C) import java.io.* ； (D) import java.awt.event.* ； 二、判斷題 (每小題 2 分，共 20 分 ) 1、 Java 的字符類型采用的是 ASCII 編碼。 2、 class A.等價(jià)于 class A extends Object.。 3、抽象方法必須在抽象類中，所以抽象類中的方法都必須是抽象方法。 4、 Java 中數(shù)組的元素可以是簡(jiǎn)單數(shù)據(jù)類型的量，也可以是某一類的對(duì)象。 5、一個(gè) Java 類可以有多個(gè)父類。 6、子類的域和方法的數(shù)目一定大于等于父類的域和方法的數(shù)目。 7、 System 類不能實(shí)例化，即不能創(chuàng)建 System 類的對(duì)象。 8、接口里的方法必須全部都聲明成 abstract。 9、 最終類不能派生子類，最終方法不能被 重載。 10、 設(shè) String 對(duì)象 s=”Hello ”，運(yùn)行語句 System.out.println(s.concat(“World!”)；后 String 對(duì)象 s 的內(nèi)容為 ”Hello world!”，所以語句輸出為： Hello world!。 三、填空題（每空格 2 分，共 20 分） 1、 根據(jù)程序的構(gòu)成和運(yùn)行環(huán)境的不同， Java 源程序分為兩類： _程序和 _程序。 2、在 Java 的基本數(shù)據(jù)類型中， char 型采用 Unicode 編碼方案，每個(gè) Unicode 碼占用 _字節(jié)內(nèi)存空間。 3、 在 Java 程序中，通過類的定義只能實(shí)現(xiàn) _重繼承，但通過接口的定義可以實(shí)現(xiàn) _重繼承關(guān)系。 4、 _方法是一種僅有方法頭，沒有具體方法體和操作實(shí)現(xiàn)的方法，該方法必須在抽象類或接口之中定義。 _方法是不能被當(dāng)前類的子類重新定義的方法。 5、如果一個(gè) Java Applet 源程序文件只定義有一個(gè)類，該類的類名為 MyApplet，則類 MyApplet 必須是 _類的子類并且存儲(chǔ)該源程 序文件的文件名為 _。 6、 Java 中所有類都是類 _ 的子類。 四、寫出下列程序的輸出。 (每小題 5 分，共 20 分 ) 1、 class Parent void printMe() System.out.println(“parent”)； class Child extends Parent void printMe() System.out.println(“child”)； void printAll() super.printMe()； this.printMe()； printMe()； public class Test_this public static void main(String args ) Child myC=new Child()； myC.printAll()； 2、 public class Test public static void main(String args) int a=new int5； for(int i=0；i0；i-) System.out.println(a+i+=+ai)； 3、 public class BreakLoop public static void main(String args) int num=5； for (num=1；num5；num+) System.out.println(num1=+num)； System.out.println(-)； for (num=1；num5；num+) if (num=3) break； System.out.println(num2=+num)； System.out.println(-)； for (num=1；num5；num+) if (num=3) continue； System.out.println(num3=+num)； 4、 public class Cruncher Crunch( int i ) System.out.println(“int version”)； Crunch(String s) System.out.println(“String version”)； public static void main(String args ) new Cruncher (1)； 五、使用 Java 語言編寫程序。 (共 10 分 ) 1、編寫一個(gè)字符界面的 Java Application 程序，接 受用戶輸入的 10 個(gè)整數(shù)，并輸出這 10 個(gè)整數(shù)的最大值和最小值。 JAVA 語言與面向?qū)ο蟪绦蛟O(shè)計(jì)標(biāo)準(zhǔn)答案 一、單選擇題 (每小題 2 分，共 30 分 ) 1. B 2. B 3. D 4. A 5. C 6. D 7. A 8. B 9. C 10. D 11. C 12. D 13. C 14. B 15. D 二、判斷題 (每小題 2 分，共 20 分 ) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 三、填空題（每空格 2 分，共 20 分） 1. Application Applet 2. 2 3. 單重 多重 4. 抽象 最終 5. Applet MyApplet.java 4. Object 四、寫出下列程序的輸出。 (每小題 5 分，共 20 分 ) 1. parent child child 2. a3= 3 a2= 2 a1= 1 3. num1=1 num1=2 num1=3 num1=4 - num2=1 num2=2 - num3=1 num3=2 num3=4 4. int version 五、使用 Java 語言編寫程序。 (共 10 分 ) import java.io.*； public class maxandmin public static void main(String args) int max=0, min=0, value=0； for (int i=1； imax ? value : max； min = valuemin ? value : min； catch(NumberFormatException enf) System.out.println(整數(shù)格式輸入錯(cuò)誤，請(qǐng)重新輸入。 n)； i-； catch(IOException ioe) System.out.println(一般輸入輸出錯(cuò)誤，程序終止。 )； System.exit(0)； / end of for System.out.println(最大數(shù)為： + max)； System.out.println(最小數(shù)為： + min)； / end of method / end of class 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 wit