新竹县九十八学年度国中技艺教育学程食品职群烘焙食

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1、新竹縣九土△壘年度國中技藝教育學程食品戯蟹二支藝競賽壘赶題塵答案學生姓名：一♦是非題（200題每題0分共0分）1.O2.O3.O4.X5.‘O6.O7.o&O9.oio.X11.O12.O13.O14.X15.X16.X17.O1&X19.O20.X21.X22.X23.X24.O25.X26.O27.O28.O29.O30.O31.O32.O33.X34.o35.X36.X37.X38.X39.O40.O41.O42.X43.O44.O45.O46.O47.o4&O49.O50.O51.O52.X53.O54.X55.O56.X57.X58.

2、O59.X60.X61.o62.O63.X64.O65.X66.O67.O68.X69.O70.X71.X72.X73.X74.o75.X76.O77.O78.X79.X80.O81.O82.X83.O84.X85.O86.X87.o8&O89.O90.O91.O92.X93.O94.O95.O96.O97.O9&O99.O100.Oioi.C>102.X103.O104.O105.O106.X107.O108.O109.ono.Oin.O112.o113.O114.O115.O116.O117.，O11&O119.O120.X121.O122

3、.X123.O124.O125・O126.X127.O12&X129.O130.O131.O132.O133.O134.X135.X136.O137.O138.O139.O140..O141.o142.O143.X144.X145.O146.O147.O148.O149.o150.O151.O152.O153.O154.O155•X156.O157.X158.O159.X160.X161.O162.O163..X164.O165.O166.O167.X168.O169.O170.O171.X172.X173.O174.O175.O176.O17

4、7.X178.O179.O180.X181.O182.O183.O184.O185.O186.•X187.X18&O189.O190.o191.o192.X193.O194.o195.X196.O197.O19&X199.O200.X二・單選題（200題每題0.5分共100分）1.D2.D3.B4.C5.A6・D7.1)&A9.AJ10.A1LB12.B13.D14A15.B16.B117.B18B19.C20.D21.D22.C23.B24.A25.A26.B27.D2&D29.A30.A31.D32.A33.D34.B35.B36.D37.

5、C3&D39.B40.A41.A42.C43.A44.C45.B46.C47.C4&A49.B50.A51.A52.C53.C54.D55.B56.C57.C5&A59.D60.D61.A62.C63.A64.C65.D66.A67.A68.D69.A70.C71.A72.C73.A74.A75.B76.A77.D78.B79.A80.D81.B82.B83.A84.C85.A86.D87.A88.D89.D90.D91.D92.A93.D94.B95.C96.B97.A98.A99.A100.A101.A102.B103.C104.B105.

6、D106.C107.A10&D109.D110.Blll.B112.B113.C114.B115.D116.D117.Dll&D119.C120.B121.A122.A123.C124.B125.B126.A127.C12&D129.B130.A131.D132.D133.D134.D135.D136.A137.A13&B139.D140.C141.C142.A143.B144.A145.A146.B147.C148.D149.C150.B151.B152.B153.D154.A155.A156.B157.A15&D159.B160.A161.

7、B162.B163.B164.D165.B166.D167.C16&A169.D170.B171.D172.D173.D174.C175.D176.B177.A17&A179.B180.A181.D182.A183.D197.C184.D185.D186.A187.A198.B199.A200.B188.D189.D190.A191.A192.B193.C194.D195.B196.C一♦是非題（200題每題0分共0分）4.奶油空心餅煮好麵糊降到60〜65°C時，即可加蛋；溫度太低，蛋液不易攪打均勻，會影響麵糊稠度。10.沙拉油含不飽和脂肪酸，

8、熔點較低，為安定性較低油脂。11.因奶粉是乾性材料，故水分應相對增加，才不會影響配方平衡及品質。14.烘焙食品有保存期限，過久會發霉或變質。15.好的