目次
壹、注意事項/6
貳、應檢人須知/6-8
參、應檢人自備工具表/8
肆、檢定參考資料/8-20
一、試題編號/8
二、檢定時間/8
三、評分標準/8-12
四、考場檢定設備及器具表(含共用及個人份量)/12-16
五、個人檢定工具表/16-20
六、應檢人服裝圖示/20
伍、技術士技能檢定西餐烹調丙級術科試題
試題編號：14000-910301/21-63
A組/24-31
01煎法國吐司 French toast/24-25
02火腿乳酪恩利蛋 Ham and cheese omelette/26-27
03蒔蘿黃瓜沙拉 Dill cucumber salad/28-29
04鮪魚沙拉三明治 Tuna fish salad sandwich/30-31
B組/32-39
01美式華爾道夫沙拉 Waldorf salad American style/32-33
02鮮蝦盅附考克醬 Shrimp cocktail with cocktail sauce/34-35
03薄片牛排三明治附高麗菜沙拉 Minute steak sandwich with cabbage salad/36-37
04匈牙利牛肉湯 Hungarian goulash soup/38-39
C組/40-47
01雞骨肉汁(0.5公升)Chicken gravy (0.5l)/40-41
02青豆仁漿湯附麵包丁 Puree of green pea soup with croutons/42-43
03蔬菜絲清湯 Clear vegetable soup with julienne/44-45
04雞肉清湯附蔬菜小丁Chicken consommé with vegetable “brunoise”/46-47
D組/48-55
01奶油洋菇鱸魚排附香芹馬鈴薯 Fillet of seabass bonne femme style with parsley
potatoes/48-49
02煎帶骨豬排附褐色洋菇醬汁 Pork chop in brown mushroom sauce with turned carrots/50-51
03義大利肉醬麵 Spaghetti bolonaise/52-53
04紅酒燴牛肉附奶油雞蛋麵Beef stew in red wine with buttered egg noodle/54-55
E組/56-63
01佛羅倫斯雞胸附青豆飯 Chicken breast Florentine style with risi bisi/56-57
02沙巴翁焗水果
Seasonal fresh fruit gratinted with sabayon/58-59
03巧克力慕思 Chocolate mousse/60-61
04香草餡奶油泡芙 Cream puff with vanilla custard filling/62-63
筆記欄/64
試題編號：14000-910302/65-107
A組/68-75
01炒蛋附脆培根及番茄Scrambled Egg Garnished with Crispy Bacon and
Tomato/68-69
02翠綠沙拉附藍紋乳酪醬 Green Salad Served with Blue Cheese Dressing/70-71
03蒜苗馬鈴薯冷湯 Vichyssoise Potato and Leek Chilled Soup/72-73
04原汁烤全雞附煎烤馬鈴薯Roasted Chicken au Jus with Potato Cocotte/74-75
B組/76-83
01煎烤火腿乳酪三明治 Griddled Ham and Cheese Sandwich/76-77
02尼耍斯沙拉 Nicoise Salad/78-79
03奶油青花菜濃湯 Cream of Broccoli Soup/80-81
04 乳酪奶油焗鱸魚排附水煮馬鈴薯 Seabass Fillet a la Mornay with Boiled Potatoes/82-83
C組/84-91
01蛋黃醬通心麵沙拉 Macaroni Salad with Mayonnaise/84-85
02蔬菜絲雞清湯 Chicken Consommé a la Julienne/86-87
03煎豬排附燜紫高麗菜 Pan Fried Pork Loin with Braised Red Cabbage/88-89
04焦糖布丁 Crème Caramel/90-91
D組/92-99
01德式熱馬鈴薯沙拉 Warmed German Potato Salad/92-93
02奶油洋菇濃湯 Cream of Mushroom Soup/94-95
03匈牙利燴牛肉附奶油飯 Hungarian Goulash with Pilaf Rice/96-97
04烤蘋果奶酥 Apple Crumble/98-99
E組/100-107
01主廚沙拉附油醋汁Chef’s Salad Served with Vinaigrette/100-101
02蘇格蘭羊肉湯 Scotch Broth/102-103
03白酒燴雞附瑞士麵疙瘩 Chicken Fricassee with Spaetzle/104-105
04炸蘋果圈 Apple Fritters/106-107
筆記欄/108
試題編號：14000-910303/109-151
A組/112-119
01煎恩利蛋 Plain omelette/112-113
02義大利蔬菜湯 Minestrone/114-115
03翠綠沙拉附法式沙拉醬 Green Salad with French Dressing/116-117
04藍帶豬排附炸圓柱形馬鈴薯泥 Pork Cordon Bleu with Potato Croquettes/118-119
B組/120-127
01炒蛋附炒洋菇片 Scrambled Egg with Sautéed Sliced Mushroo/120-121
02蔬菜片湯 Paysanne Soup/122-123
03高麗菜絲沙拉 Cole Slaw/124-125
04煎鱸魚排附奶油馬鈴薯 Seabass Fillet Meuniere with Buttered Potatoes/126-127
C組/128-135
01總匯三明治附炸薯條 Club Sandwich with French Fries/128-129
02曼哈頓蛤蜊巧達湯 Manhattan Clam Chowder/130-131
03炸麵糊鮭魚條附塔塔醬Salmon Orly with Tartar Sauce/132-133
04英式米布丁附香草醬 RicePudding English Style with Vanilla Sauce/134-135
D組/136-143
01西班牙恩利蛋Spanish Omelet/136-137
02奶油玉米濃湯Cream of Corn Soup/138-139
03培根、蒿苣、番茄三明治Bacon, Lettuce, and Tomato Sandwich BLT/140-141
04義式海鮮飯 Seafood Risotto/142-143
E組/144-151
01早餐煎餅 Pancake/144-145
02海鮮沙拉附油醋汁Seafood Salad with Vinaigrette/146-147
03法式焗洋蔥湯 French Onion Soup au Gratin/148-149
04羅宋炒牛肉附菠菜麵疙瘩Sauteed Beef Stroganoff with Spinach Spaetzle/150-151
評分分級表/152
陸、技術士技能檢定西餐烹調丙級術科測試抽題紀錄表/152
柒、技術士技能檢定西餐烹調丙級術科測試辦理單位時間配當表/153
14000西餐烹調丙級學科/154-199
90006職業安全衛生共同科目不分級工作項目01：職業安全衛生/200-212
90007工作倫理與職業道德共同科目不分級工作項目01：工作倫理與職業道德/212-228
90008環境保護共同科目不分級工作項目03：環境保護/229-240
90009節能減碳共同科目不分級工作項目04：節能減碳/241-255
90010食品安全衛生及營養相關職類共同科目不分級工作項目01：食品安全衛生/256-275
90010食品安全衛生及營養相關職類共同科目不分級工作項目02：食品安全衛生相關法規/275-280
90010食品安全衛生及營養相關職類共同科目不分級工作項目03：營養及健康飲食/280-287
版權頁/424