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家政學科3

Authored by 侯言蓉 侯言蓉

World Languages

5th Grade

Used 3+ times

家政學科3
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50 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

臉部的標準比例,眼睛大小給為眼寬之幾分之幾?

1/5

1/4

1/3

1/6

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

肉牛屠體中,肉質較硬,適合長時間燉煮的部位為?

腱子肉

肋條

腓力

沙朗

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

身體接觸熱液體、蒸氣而受傷的稱為?

燙傷

灼傷

創傷

火傷

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

直髮的頭髮結構,其橫斷面為?

方形

扁型

橢圓形

圓形

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

深色醬油較適用於何種烹調法?

紅燒

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

下列何者為表皮層由外至內正確排列順序?1.有棘層;2.顆粒層;3.透明層;4.角質層;5.基底層

12345

32145

43215

24135

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

糾結在一起的頭髮,欲梳理開來應從何處著手?

髮梢

髮幹

髮根

任何地方都可以

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