國中技藝競賽~烘焙1-100
Authored by 陳威任 陳威任
Specialty
9th Grade
Used 2+ times
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43 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
使用不同烤爐來烤焙麵包，下列何者敘述不正確？
(A)使用熱風爐，烤焙土司，顏色會較均勻
(B)使用瓦斯爐，爐溫加熱上升較慢
(C)使用隧道爐，可連續生產，產量較大
(D)使用蒸汽爐，烤焙硬式麵包表皮較脆
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
調理麵包使用之蔬菜應洗滌，殺菁後才使用。下列各項何者為正確？
(A)處理過之蔬菜可置於常溫下慢慢使用
(B)使用後之剩餘蔬菜不須冷藏，隔天再使用
(C)調理麵包加工時可不戴衛生手套，不必消毒
(D)應儘速使用完畢
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
下列何種原料之組合不適宜製作夏季透明性涼果類產品？
(A)玉米澱粉、果汁
(B)果膠、果汁
(C)洋菜、果汁
(D)吉利丁(gelatine)、果汁
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
印刷性最佳之包裝材料為？
(A)鋁箔
(B)聚氯乙烯
(C)保麗龍
(D)聚酯(PET)
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
一般蒸烤牛奶布丁，所選用之凝凍材料為？
(A)雞蛋
(B)吉利丁
(C)玉米粉
(D)麵粉
Answer explanation
蛋60℃開始凝固、80℃完全凝固。
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
50～100公克左右的甜麵包，其烤焙應？
(A)上火為主，下火為輔
(B)只用上火
(C)下火為主，上火為輔
(D)只用下火
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
派皮整型時，使用防黏之麵粉應使用？
(A)低筋麵粉
(B)中筋麵粉
(C)高筋麵粉
(D)洗筋粉
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