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200. 연제품의 원료로 탄력이 강한 겔을 형성하는 어종은?

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③ 꽁치

① 방어

④ 정어리

② 조기

none

177. 치즈는 우유 중의 ( ㉠ )이 ( ㉡ )에 의해 응고되는 성질을 이용하여 만든 제품이다. 여기에서 ㉠, ㉡에 각각 들어갈 것으로 옳은 것은?

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④ ㉠ 카페인 ㉡ 알카리

② ㉠ 카페인 ㉡ 효소

③ ㉠ 카제인 ㉡ 효소

① ㉠ 카제인 ㉡ 알카리

none

132. 감자칩 튀김 공정 중 기름의 온도는?

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② 50 ~ 70 ℃

④ 80 ~ 90℃

③ 90 ~ 100℃

① 176 ~ 190 ℃

none

150. 다음 중 침채류 가공식품이 아닌 것은?

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③ 사우어크라우트 (sauerkraut)

② 피클 (pickles)

④ 스쿼시(squash)

① 김치 (kimchi)

none

174. 우유의 특징을 설명한 것 중 틀린 것은?

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④ 멸균유는 발효유보다 오래 보관할 수 있다.

② 풍미, 색깔, 맛 등의 기호적 특성이 우수하다.

③ 소화 및 흡수율이 낮아 배탈이 나기 쉽다.

① 영양소의 조절과 다양한 제품 생산이 가능하다

none

120. 냉동식품을 해동하면 체액이 분리되는데 이러한 현상을 무엇이라 하는가?

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③ 해동

② 건조

① 드립

④ 염장

none

121. 쌀의 길이가 6.0 ~7.0mm 정도이고, 아밀로스 함량이 높으며 인도, 중국, 태국이 원산지인 쌀의 품종은?

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④ 마치종

② 중립종

③ 단립종

① 장립종

none

194. 염장법 중 어체를 염수에 담가 염장하는 방법은?

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③ 건염법

① 마른간법

④ 염수주사법

② 물간법

none

190. 어패류를 소금으로 절인 후 쌀밥, 엿기름, 고춧가루 등 부재료 등과 혼합하고 절여 숙성, 발효시킨 한국의 전통 식품은?

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① 장아찌

② 부각

③ 식초

④ 식해

none

171. 프레스 햄에 대한 설명 중 틀린 것은?

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③ 결착력이 좋은 원료육을 사용하여야 한다.

④ 대량 생산이 가능하다.

② 눌러야 하기 때문에 제조기간이 길어 햄보다 값이 비싸다.

① 햄과 소시지의 중간 형태이다.

none

166. 도살된 가축이 일정 시간이 지나 최고로 굳어져 있는 상태를 무엇이라 하는가?

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④ 사후경직

① 해동단축

③ 해당과정

② 사후해경

none

139. 두류 가공 식품 제조 시 작업자가 지켜야 할 사항은?

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① 작업모와 마스크를 착용한다.

② 귀걸이와 반지를 착용한다.

③ 평상복을 입은 채로 작업한다

④ 손을 씻지 않는다.

none

168. 햄 가공 시 원료육에 소금을 첨가하는 목적이 아닌 것은?

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② 지방의 산화를 억제할 수 있다.

③ 육의 결착성을 증진시킬 수 있다.

① 유해 미생물의 번식을 억제한다.

④ 저장성을 증가시킬 수 있다.

none

128. 다음 중 튀김, 제과, 비스켓 등의 용도로 쓰이는 밀가루는?

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① 강력분

③ 박력분

④ 가루분

② 중력분

none

124. 쌀겨의 배아에는 다량의 지방이 함유되어 있다. 이를 추출하여 정제한 기름은?

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② 옥배유

④ 해바라기유

③ 미강유

① 대두유