西餐烹調丙級技能檢定考照必勝（第二版）

Part 01 西餐烹調丙級術科測試應檢人須知
壹、西餐烹調丙級技術士技能檢定術科測試應檢人須知
貳、應檢人自備工具表
參、西餐烹調丙級技術士技能檢定術科測試檢定參考資料
肆、西餐烹調丙級技術士技能檢定術科試題
伍、評分分級表
陸、西餐烹調丙級技術士技能檢定術科測試抽題紀錄表
柒、西餐烹調丙級技術士技能檢定術科測試辦理單位時間配當表

Part 02 基礎西餐烹調概念
壹、材料介紹
貳、基本刀工

Part 03 西餐烹調丙級術科試題組合菜單
試題301
301-A1 煎法國土司French toast
301-A2 蒔蘿黃瓜沙拉Dill cucumber salad
301-A3 匈牙利牛肉湯Hungarian goulash soup
301-A4 奶油洋菇鱸魚排附香芹馬鈴薯Fillet of seabass bonne femme style with parsley potatoes
301-B1 美式華爾道夫沙拉Waldorf salad American style
301-B2 雞骨肉汁（0.5公升）Chicken gravy(0.5λ)
301-B3 佛羅倫斯雞胸附青豆飯Chicken breast Florentine style with risi bisi
301-B4 沙巴翁焗水果Seasonal fresh fruit gratinated with sabayon
301-C1 火腿乳酪恩利蛋Ham and cheese omelette
301-C2 鮮蝦盅附考克醬Shrimp cocktail with cocktail sauce
301-C3 青豆仁漿湯附麵包丁Puree of green pea soup with croutons
301-C4 義大利肉醬麵Spaghetti bolonaise
301-D1 薄片牛排三明治附高麗菜沙拉Minute steak sandwich with cabbage salad
301-D2 蔬菜絲清湯Clear vegetable soup with julienne
301-D3 紅酒燴牛肉附奶油雞蛋麵Beef stew in red wine with buttered egg noodle
301-D4 香草餡奶油泡芙Cream puff with vanilla custard ¬lling
301-E1 鮪魚沙拉三明治Tuna ¬sh salad sandwich
301-E2 雞肉清湯附蔬菜小丁Chicken consomme with vegetable “brunoise”
301-E3 煎帶骨豬排附褐色洋菇醬汁Pork chop in brown mushroom sauce with turned carrots
301-E4 巧克力慕思Chocolate mousse

試題 302
302-A1 炒蛋附脆培根及番茄Scrambled egg garnished with crispy bacon and tomato
302-A2 翠綠沙拉附藍紋乳酪醬Green salad served with blue cheese dressing
302-A3 蒜苗馬鈴薯冷湯Vichyssoise (potato and leek chilled soup)
302-A4 原汁烤全雞附煎烤馬鈴薯Roasted chicken au jus with potato cocotte
302-B1 煎烤火腿乳酪三明治Griddled ham and cheese sandwich
302-B2 尼耍斯沙拉Nicoise salad
302-B3 奶油青花菜濃湯Cream of broccoli soup
302-B4 乳酪奶油焗鱸魚排附水煮馬鈴薯Seabass ¬llet a la mornay with boiled potatoes
302-C1 蛋黃醬通心麵沙拉Macaroni salad with mayonnaise
302-C2 蔬菜絲雞清湯Chicken consomme a la julienne
302-C3 煎豬排附燜紫高麗菜Pan fried pork loin with braised red cabbage
302-C4 焦糖布丁Creme caramel
302-D1 德式熱馬鈴薯沙拉Warmed German potato salad
302-D2 奶油洋菇濃湯Cream of mushroom soup
302-D3 匈牙利燴牛肉附奶油飯Hungarian Goulash with pilaf rice
302-D4 烤蘋果奶酥Apple crumble
302-E1 主廚沙拉附油醋汁Chef’s salad served with vinaigrette
302-E2 蘇格蘭羊肉湯Scotch broth
302-E3 白酒燴雞附瑞士麵疙瘩Chicken fricassee with spaetzle
302-E4 炸蘋果圈Apple fritters

試題303
303-A1 煎恩利蛋Plain omelette
303-A2 義大利蔬菜湯Minestrone
303-A3 翠綠沙拉附法式沙拉醬Green salad with French dressing
303-A4 藍帶豬排附炸圓柱形馬鈴薯泥Pork Cordon Bleu with potato croquettes
303-B1 炒蛋附炒洋菇片Scrambled egg with sauteed sliced mushroom
303-B2 蔬菜片湯Paysanne soup
303-B3 高麗菜絲沙拉Cole slaw
303-B4 煎鱸魚排附奶油馬鈴薯Seabass ¬llet meuniere with buttered potatoes
303-C1 總匯三明治附炸薯條Club sandwich with French fries
303-C2 曼哈頓蛤蜊巧達湯Manhattan clam chowder
303-C3 炸麵糊鮭魚條附塔塔醬Salmon Orly with tartar sauce
303-C4 英式米布丁附香草醬Rice pudding English style with vanilla sauce
303-D1 西班牙恩利蛋Spanish omelette
303-D2 奶油玉米濃湯Cream of corn soup
303-D3 培根、萵苣、番茄三明治Bacon, lettuce and tomato sandwich
303-D4 義式海鮮飯Seafood risotto
303-E1 早餐煎餅Pancake
303-E2 海鮮沙拉附油醋汁Seafood salad with vinaigrette
303-E3 法式焗洋蔥湯French onion soup au gratin
303-E4 羅宋炒牛肉附菠菜麵疙瘩Sauteed beef stroganoff with spinach spaetzle

Part 04 西餐烹調丙級學科測試試題及解答
工作項目02 食物的性質及選購
工作項目03 食物貯存
工作項目04 食物製備
工作項目05 器皿與盤飾
工作項目06 設備與器具
工作項目07 營養知識
工作項目08 成本控制
工作項目09 安全措施
工作項目10 衛生知識
工作項目11 衛生法規