電大《軟件工程》期末復(fù)習(xí)簡(jiǎn)答題參考資料考試小抄

1、第24頁(yè) 共24頁(yè)電大軟件工程期末復(fù)習(xí)簡(jiǎn)答題參考資料考試小抄電大軟件工程期末復(fù)習(xí)-簡(jiǎn)答題 1、試從軟件的特點(diǎn)出發(fā)分析p 軟件危機(jī)產(chǎn)生的原因。 2、一個(gè)程序片段如下，請(qǐng)?jiān)O(shè)計(jì)符合條件組合覆蓋的測(cè)試用例。 if (a=4) &;&; (b3) | (c1) printf(“c不在計(jì)算區(qū)域n”) else printf(“%dn”, c); 3、面向?qū)ο蟮姆治鰌 通常要建立三個(gè)模型，請(qǐng)問三個(gè)模型的作用？ 4、軟件工程為什么要強(qiáng)調(diào)規(guī)范化和文檔化？ 5、讀懂下面的程序，調(diào)整格式，使其更容易理解，并添加注釋。 int main int a10; for (int i =0;i10;i+) scanf(“%d

2、”,ai); int max=a0,min=a1; for (int j = 0;jaj?max:aj); min=(min=5) &;&; (b5) | (c5 x=10 else x=1; if b10 y=20 else y=2; if c15 z=30 else z=3; printf(“d%,d%,d%n”,x,y,z) 13、請(qǐng)說明快速原型化模型的基本思想。 14、下面的程序段A被程序員誤寫成程序段B，請(qǐng)?jiān)O(shè)計(jì)合適的測(cè)試用例發(fā)現(xiàn)其中的錯(cuò)誤。 程序段A 程序段B T=0; if (A=1)&;&; (B=2) T=T+1; else T=T+2; if (X=90) &;&;(Y=75

3、) T=T+3; else T=T+4; printf(“d%n”,T)； T=0; if (A=1)&;&; (B=2) T=T+1; else T=T+2; if (X=90)&;&;(Y=4 b=4 b=0 a4 b0 a=0 c3 c=3 c=1 綜合以上條件組合，設(shè)計(jì)測(cè)試用例如下（注意結(jié)果不唯一，只要滿足上面的組合條件即可）： a=4 b=-1 c=3 a=4 b=0 c=4 a=-1 b=-1 c=0 a=-1 b=0 c=-1 3、答案 1）功能模型：表達(dá)系統(tǒng)的詳細(xì)需求，為軟件的進(jìn)一步分析p 和設(shè)計(jì)打下基礎(chǔ)。在面向?qū)ο蠓椒ㄖ?，由用例圖和場(chǎng)景描述組成。2）對(duì)象模型：表示靜態(tài)的、結(jié)構(gòu)

4、化的系統(tǒng)“數(shù)據(jù)”性質(zhì)。描述現(xiàn)實(shí)世界中實(shí)體的對(duì)象以及它們之間的關(guān)系，表示目標(biāo)系統(tǒng)的靜態(tài)數(shù)據(jù)結(jié)構(gòu)。3）動(dòng)態(tài)模型：描述系統(tǒng)的動(dòng)態(tài)結(jié)構(gòu)和對(duì)象之間的交互，表示瞬時(shí)的、行為化的系統(tǒng)的“控制”特性。 4、答案 軟件工程強(qiáng)調(diào)規(guī)范化和文檔化。規(guī)范化的目的是使眾多的開發(fā)者遵守相同的規(guī)范，使軟件生產(chǎn)擺脫個(gè)人生產(chǎn)方式，進(jìn)入標(biāo)準(zhǔn)化、工程化的生產(chǎn)方式。文檔化是將軟件的設(shè)計(jì)思想、設(shè)計(jì)過程和實(shí)現(xiàn)過程完整地記錄下來，以便于后人的使用和維護(hù)，在開發(fā)過程中各類相關(guān)人員借助于文檔進(jìn)行交流和溝通。另外，在開發(fā)過程中產(chǎn)生的各類文檔使得軟件的生產(chǎn)過程由不可見變?yōu)榭梢姡阌诠芾碚邔?duì)軟件生產(chǎn)進(jìn)度和開發(fā)過程進(jìn)行管理。在用戶最終驗(yàn)收時(shí)可以通過對(duì)提

5、交的文檔進(jìn)行技術(shù)審查和管理審查，保證軟件的質(zhì)量。 5、答案 int main int a10; /讀入10個(gè)數(shù)據(jù) for (int i =0;i10;i+) scanf(“%d“,ai); /max存放最大值，min存放最小值 int max=a0,min=a0; /從10個(gè)數(shù)中發(fā)現(xiàn)最大、最小值 for (int j = 0;jaj?max:aj); min=(min=5 b=5 b0 c1 1c5 a10 b15 c=1 B=2; A=1 B2 A=2 A1 B=90 Y=75 X=90 Y75 X=75 X90 Y=50馬力 Y N N N =10年 N Y - N 有維修記錄 - - Y

6、 - 送外 本廠 本車間 二、 應(yīng)用題 1、答案 參考答案如下，結(jié)果不唯一。 2、答案不唯一。參考答案如下： 3、答案 答案不唯一，參考答案如下： 4、答案 5、答案 請(qǐng)您刪除一下內(nèi)容，O(_)O謝謝！20XX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 c

7、hance to bee his own boss in November 2022. 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 manag

8、e the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai. “In hotels, for exle, 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

9、, and a vote of confi dence from a pany 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 beg

10、in 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 Simps

11、on 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 plement the toppings perfectly.“

12、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 pany is

13、 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

14、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 20XX, and we will probably choose a shopping mall again because of the

15、better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and ing 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 h

16、ad 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, a

17、nd beautiful, forting 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 exle, are exactly the same

18、 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 coco

19、a 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

20、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 it

21、s popularity for a century, even in a country like France, perhaps the worlds most petitive 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 o

22、f 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 tea

23、room, “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 s

24、lice 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 hig

25、h 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 class

26、ic 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-

27、Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pering 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 class

28、ier. 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? Hi

29、s 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 t

30、he 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 fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The birds nest its the ingredient that gilds the lily, since it is supp