学科試験問題 2020/03
Professional Development
•30 Qs
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学科試験問題 2020/03
Quiz
•
Education
•
Professional Development
•
Practice Problem
•
Hard
NGUYEN QUY
FREE Resource
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30 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
羊腸に充電したソーセージは、太さに関係なくフランクフルトソーセージである。
正しい
誤り
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉を真空包装することで、脂肪の酸化を抑えることができる。
正しい
誤り
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉の保存性は、食塩を加えることとは関係ありません。
正しい
誤り
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉商品の包装方法には真空方法やガス置換包装などがある。
正しい
誤り
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
微生物は、100℃の温度で100%死滅します。
正しい
誤り
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉は、ハムやソーセージなどにすることによって、保存性が向上します。
正しい
誤り
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
ｐH（ペーハー）の低い食品は細菌の増殖が速くなります。
正しい
誤り
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