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中餐考題

Authored by 其穎 陳

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KG

Used 3+ times

中餐考題
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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

炸豬排通常使用豬的?

後腿肉

前腿肉

里肌肉

五花肉

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

餿水的正確處理方式為?

任意丟棄

加蓋後存放於室外

用塑膠袋包好即可

加蓋或包裝好存放於室內空調間,轉交環保機關處理。

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

餐盒食品樣品留驗制度,是將餐盒以保鮮膜包好,置於 7℃以下保存二天,以備查驗,如上所謂的 7℃以下是指?

冷凍

冷藏

室溫

冰藏

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

散熱最慢的器具為?

鐵鍋

鋁鍋

不鏽鋼鍋

砂鍋

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

廚師手指受傷最容易引起下列何者?

肉毒桿菌

腸炎弧菌

金黃色葡萄球菌

綠膿菌

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

抹布之殺菌方法是以 100℃蒸氣加熱至少幾分鐘以上?

4

6

8

10

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

將所有細菌完全殺滅使成為無菌狀態,稱之為?

消毒

滅菌

殺菌

商業殺菌

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