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cooking practice

Authored by 張家蒨 張家蒨

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1st - 5th Grade

Used 7+ times

cooking practice
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

實作第一步"前製備"的順序?

先洗再切

先切再洗

都可以

視食材而定

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

實作前的準備工作不包含?

穿上圍裙

洗手和器皿

拿取食材

帶著食譜

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

關於食材切割時的形狀?

隨心所欲

盡可能一致

混搭多種形狀

一律切絲最好

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

切割食材時,以下何者顆粒最小,接觸面積最大?

切絲

切丁

切末

切塊

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

有關切割食材大小的順序,何者正確?

丁 條 末

條 丁 片

片 條 丁

塊 條 丁

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

清洗甜椒時,因為其容易在蒂頭處殘留農藥,所以如何操作較恰當?

在蒂頭處沖水,使農藥消失

從蒂頭處切入,連籽挖除

直接橫切剖半

直接縱切剖半

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

烹煮時的基本步驟, 大致是

蒜薑等爆香, 放入食材, 調味, 擺盤

放入食材, 蒜薑等爆香, 調味, 擺盤

放入食材, 蒜薑等爆香, 調味, 試味道, 擺盤

蒜薑等爆香, 放入食材, 調味, 試味道, 擺盤

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