学科試験問題 2020/10
Professional Development
•30 Qs
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学科試験問題 2020/10
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
フランクフルトソーセージは、豚の腸に詰めた物か、製品の太さが２０㎜以上３６㎜未満の物です。
正しい
誤り
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
ハム・ソーセージ・ベーコンの保存性は加熱工程とは、関係ありません。
正しい
誤り
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉製品の包装方法には、真空包装やガス置換包装などがあります。
正しい
誤り
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉を乾燥や燻煙すると保存性が悪くなります。
正しい
誤り
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食肉は包装しないで冷凍すると乾燥して酸化しやすくなります。
正しい
誤り
6.
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
ボツリヌス菌は、空気のあるところでよく繁殖します。
正しい
誤り
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