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花蓮縣112學年度國民中學技藝教育學程餐旅職群-中餐烹飪76-100

Authored by 蔡宛靜 蔡宛靜

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9th Grade

花蓮縣112學年度國民中學技藝教育學程餐旅職群-中餐烹飪76-100
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24 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

76.與血液凝固有關的維生素為:

維生素A

維生素C

維生素E

維生素K

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

77.中餐烹調術科應檢人成品完成後須將考試區域清理乾淨,而拖把應在何處清洗?

工作檯水槽

廁所水槽

專用水槽區

隔壁水槽

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

78.餐具經過衛生檢查其結果如下,何者為合格?

大腸桿菌為陽性,含有殘留油脂

生菌數400個,大腸菌群陰性

大腸桿菌陰性,不含有油脂,不含有殘留洗潔劑

沒有一定的規定

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

79.下列何種重金屬如過量會引起「痛痛病」?

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

80.甘薯最適宜的貯藏溫度為:

–18℃以下

0~3℃

3~7℃

15℃左右

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

81.解凍方法對冷凍肉的品質影響頗大,應避免解凍時將冷凍肉放於: ? 解凍。

水中浸泡

微波爐

冷藏庫

塑膠袋內包紮好後於流動水中

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

82.黏性最大的米為:

蓬萊米

在來米

胚芽米

糯米

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