일식기초 재료손질~*

<STYLE>P{margin-top:2px;margin-bottom:2px;}</STYLE> <TABLE cellSpacing=0 cellPadding=0 width=549 border=0> <TBODY> <TR> <TD>일식 실기 메뉴는 모두 24가지, 메뉴 수가 적지만 한식, 양식의 상시 실기 시험과 달리 <BR>1년에 5회만 시험이 있어 부담스럽습니다. 또한 다른 과목과는 달리 섬세하고 <BR>빠른 칼 사용 능력이 요구 되기에 합격률이 가장 낮은 과목 이기도 합니다. <BR>따라서 타 과 목 보다도 준비를 철저히 하셔야 하는 과목 입니다. </TD></TR> <TR> <TD height=30> </TD></TR> <TR> <TD> <IMG height=20 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_00.gif" width=112></TD></TR> <TR> <TD> </TD></TR> <TR> <TD width=549> <TABLE cellSpacing=0 cellPadding=0 width="100%" border=0> <TBODY> <TR> <TD colSpan=2> <IMG height=14 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_02.gif" width=549></TD></TR> <TR> <TD align=middle width="26%" bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img01.jpg" width=105></TD> <TD width="74%" bgColor=#f5f5f5 height=100><FONT color=#6633cc><STRONG>1) 해산물 </STRONG></FONT><BR><BR><STRONG>(1) 다시마</STRONG><BR><BR>일단 재료에 다시마가 보이면 다시물 부터 끓여야 합니다. 다시마는 <BR>젖은 행주로 먼지를 닦아 찬물에서부터 서서히 중 불로 끓여 줍니다. <BR>다시마를 너무 많이 넣어도 맛이 떫어 지니 적당량만 사용하시기 바랍니다.</TD></TR> <TR> <TD align=middle bgColor=#f5f5f5 colSpan=2> </TD></TR> <TR> <TD align=middle bgColor=#f5f5f5 colSpan=2> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="90%" border=1> <TBODY> <TR> <TD align=middle width="31%" bgColor=#cccccc> <P>조리법</P></TD> <TD align=middle width="41%" bgColor=#cccccc>메뉴</TD> <TD align=middle width="28%" bgColor=#cccccc>비고</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>다시물 3컵</TD> <TD>꼬치냄비</TD> <TD bgColor=#ffffff>간장 절이기 1컵,<BR>다시물 2컵</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>다시물 2컵</TD> <TD>모듬냄비, 도미냄비</TD> <TD align=middle bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>다시물 1컵</TD> <TD>전골냄비, 달걀찜, 쇠고기 덮밥</TD> <TD align=middle bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>다시물 반컵</TD> <TD>대합술 찜, 옥도미술찜, 문어초회, 해삼초회, 삼치소금구이(우영 졸임용), 모듬튀김(덴다시 용)</TD> <TD align=middle bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>물 2컵과 다시마와 <BR>함께 끓임</TD> <TD>조개 맑은국, 도미 맑은 국</TD> <TD align=middle bgColor=#ffffff> </TD></TR></TBODY></TABLE><BR>* 다시마가 나올 경우 다시물을 끓여야 하는 메뉴 - 김초밥(박고지 조림), 도미조림 </TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD vAlign=top align=middle bgColor=#f5f5f5><BR> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img02.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(2) 미역</STRONG><BR><BR>소금물에 데쳐 주고 요구사항에 맞게 성형해 줍니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="27%" bgColor=#cccccc> <P>조리법</P></TD> <TD align=middle width="54%" bgColor=#cccccc>메뉴</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>흰 된장국</TD> <TD bgColor=#ffffff>소금물에 데친 후 2~3cm 썰기</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>해삼초회</TD> <TD bgColor=#ffffff>소금물에 데친 후 4~5cm 썰기</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>문어초회</TD> <TD bgColor=#ffffff>소금물에 데친 후 3~4cm 썰기</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img03.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(3) 가쓰오부시</STRONG><BR><BR>가쓰오부시가 나오면 끓인 다시 물에 5분간 국물 우려내어 면 보에 <BR>걸러냅니다.<BR>* 흰 된장국, 모듬 냄비, 꼬치 냄비, 달걀 찜</TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD vAlign=top align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img04.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(4) 도미</STRONG><BR><BR>비늘 제거 후 내장과 아가미 제거 하고 X자 칼집을 넣고 소금에 절여 줍니다. 데친 후 반드시 찬물에 담가 주어야 하는 점 잊지 마세요.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="40%" bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width="60%" bgColor=#cccccc>메뉴</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>소금물에 데침 </TD> <TD bgColor=#ffffff>도미 맑은국(식초),도미냄비,도미조림</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>마스까와</TD> <TD bgColor=#ffffff>생선 모듬 회, 생선초밥</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>체에 받쳐 50% 익힘</TD> <TD bgColor=#ffffff>옥도미술찜</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img05.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(5) 참치 살</STRONG><BR><BR>연한 소금물에 담갔다가 면보에 싸 물기를 제거한다.<BR>* 생선모듬회,생선초밥, 참치김초밥</TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img06.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(6) 문어</STRONG><BR><BR>간장,청주,식초를 넣고 데쳐 낸 후 찬물에 헹구어 사사나미기리 합니다.<BR>* 생선초밥, 문어초회</TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD vAlign=top align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img07.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(7) 조개, 대합</STRONG><BR><BR>소금물에 해 감하여 모래를 토하게 합니다. 조개 눈을 딸 경우는 <BR>대바 뒤쪽을 이용 하 여 과감히 긁어 완전히 제거해 주셔야 뚜껑이 열리지 않습니다. 만약 입이 벌어진 조 개가 나왔을 경우 완성 접시에 담은 후 입을 닿고 제출하셔야 합니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="40%" bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width="60%" bgColor=#cccccc>메뉴</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>조개 눈 제거</TD> <TD bgColor=#ffffff>모듬냄비, 대합술찜, 옥도미술찜</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>눈 제거 안 함</TD> <TD bgColor=#ffffff>조개 맑은 국</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=30> </TD></TR> <TR> <TD vAlign=top align=middle bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img08.jpg" width=105></TD> <TD bgColor=#f5f5f5><STRONG>(8) 갑 오징어</STRONG><BR><BR>볼록한 부분이 안쪽입니다. 껍질 양쪽 모두 제거 해야 합니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="40%" bgColor=#cccccc> <P>메뉴</P></TD> <TD align=middle width="60%" bgColor=#cccccc>손질법</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>모듬튀김</TD> <TD bgColor=#ffffff>양쪽 모두 잔 칼집 후 4x2cm 성형</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>모듬냄비</TD> <TD bgColor=#ffffff>안쪽 칼집 후 1cm간격 성형 후 데침</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>생선초밥</TD> <TD bgColor=#ffffff>안쪽 잔 칼집 후 7cmX3cm 성형</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>갑오징어 명란알 무침</TD> <TD bgColor=#ffffff>얇게 포 떠서 가는 채 후 살짝 데침</TD></TR></TBODY></TABLE></TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img09.jpg" width=105></TD> <TD><STRONG>(9) 새우</STRONG><BR><BR>요지로 내장제거 후 요구사항에 맞게 성형 합니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="23%" bgColor=#cccccc> <P>메뉴</P></TD> <TD align=middle width="52%" bgColor=#cccccc>손질 법</TD> <TD align=middle width="25%" bgColor=#cccccc>비고</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>달걀찜</TD> <TD>껍질 벗겨 데침</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>모듬냄비</TD> <TD>껍질째로 데침</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>모듬튀김</TD> <TD>물총, 몸통 껍질제거 후 배쪽 칼집</TD> <TD bgColor=#ffffff>머리제거 안함</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>생선초밥</TD> <TD>꼬지 끼워 소금물에 삶은후 <BR>껍질 벗겨냄</TD> <TD bgColor=#ffffff>꼬리제거 안함</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD colSpan=2> <IMG height=13 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_03.gif" width=549></TD></TR></TBODY></TABLE></TD></TR> <TR> <TD align=middle height=70> <TABLE cellSpacing=0 cellPadding=0 width=540 border=0> <TBODY> <TR> <TD vAlign=top align=right width=540 height=25><A href="http://www.hscook.co.kr/examinfo/examinfo_japan_3.asp#top"> <IMG height=19 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Ftop.gif" width=50 border=0></A></TD></TR> <TR> <TD> <IMG height=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fstep_line.gif" width=540></TD></TR></TBODY></TABLE></TD></TR> <TR> <TD> <TABLE cellSpacing=0 cellPadding=0 width="100%" border=0> <TBODY> <TR> <TD colSpan=2> <IMG height=14 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_02.gif" width=549></TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle width="26%" bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img10.jpg" width=105></TD> <TD width="74%" bgColor=#f5f5f5 height=120><FONT color=#6633cc><STRONG>2) 채소류</STRONG></FONT><BR><BR><STRONG>(1) 쑥갓</STRONG><BR><BR>쑥갓은 항상 찬물에 담가 두어 싱싱함을 유지 해야 합니다.<BR>메뉴에 따라서는 배추말이에 들어갈 것을 분배하여 준비해야 합니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="93%" border=1> <TBODY> <TR> <TD align=middle width="24%" bgColor=#cccccc> <P> </P></TD> <TD align=middle width="54%" bgColor=#cccccc>메 뉴</TD> <TD align=middle width="22%" bgColor=#cccccc>비고</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>고명</TD> <TD>조개맑은국, 도미맑은국, 달걀찜</TD> <TD bgColor=#ffffff>예쁜 잎사귀</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>장식</TD> <TD>전골냄비, 모듬냄비, 도미냄비, <BR>꼬치냄비, 대합술찜, 옥도미술찜</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>튀김</TD> <TD>모듬튀김</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD align=middle bgColor=#fff7e8>배추말이 속</TD> <TD>모듬냄비, 도미냄비, 대합술찜, <BR>옥도미술찜</TD> <TD bgColor=#ffffff> </TD></TR></TBODY></TABLE></TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img11.jpg" width=105></TD> <TD><STRONG>(2) 표고</STRONG><BR><BR>밑 둥 을 자르고 요구 크기에 맞게 성형 합니다. <BR>표고 윗부분에 칼집을 넣어 모양을 냅니다. <BR>*모듬냄비, 전골냄비, 도미냄비, 옥도미술찜, 모듬튀김, 달걀찜<BR>(사방 1cm썰기) </TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img12.jpg" width=105></TD> <TD><STRONG>(3) 배추 말이</STRONG><BR><BR>배추와 쑥갓을 냄비에 살짝 데쳐 내어 찬물에 헹군 다음 단단한 줄기 부분은 포를 떠 얇게 성형해 줍니다. 잎사귀 부분이 바깥쪽으로 포 떠준 배추 줄기와 쑥갓을 넣고 김발에 말아 물기를 완전히 제거해 줍니다.<BR>*모듬냄비, 도미냄비, 대합술찜, 옥도미술찜</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img13.jpg" width=105></TD> <TD><STRONG>(4) 생강</STRONG><BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="95%" border=1> <TBODY> <TR> <TD align=middle width=218 bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width=147 bgColor=#cccccc>메뉴</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>얇게 채 썬 후 찬물에 담 가둠(하리쇼가)</TD> <TD align=middle bgColor=#ffffff>쇠고기 간장구이, 도미조림</TD></TR> <TR> <TD align=middle bgColor=#fff7e8>얇게 저민 후 데쳐 배합초 에 절임 </TD> <TD align=middle bgColor=#ffffff>김초밥, 참치 김초밥</TD></TR></TBODY></TABLE></TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img14.jpg" width=105></TD> <TD><STRONG>(5) 우영</STRONG><BR><BR>껍질 제거 후 나무젓가락 두께로 5cm 성형 후 <FONT color=#ff0000>식초</FONT> 물에 담가 둡니다.<BR>* 도미조림, 삼치소금구이, 전골냄비(연필깍듯이 채썰기)</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img15.jpg" width=105></TD> <TD><STRONG>(6) 연근</STRONG><BR><BR>식초 물에 담가 둡니다.<BR>*모듬 튀김</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img16.jpg" width=105></TD> <TD><STRONG>(7) 죽순</STRONG><BR><BR>죽순 모양을 내주고 칼집을 넣은 후 끓는물에 데쳐 찬물에 헹굽니다.<BR>*조개 맑은 국, 도미 맑은국, 모듬냄비, 옥도미술찜</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img17.jpg" width=105></TD> <TD><STRONG>(8) 당근(매화), 무(은행잎</STRONG>)<BR><BR>끓는 물에 데쳐 줍니다.<BR>모듬냄비, 도미냄비, 대합술찜, 옥도미술찜, 꼬치냄비<BR>단, 꼬치냄비 무는 은행잎 모양썰기가 아니라 밤알 썰기 합니다.</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img18.jpg" width=105></TD> <TD><STRONG>(9) 오이</STRONG><BR><BR>자바라기리 한 후에 소금에 절여 줍니다.<BR>문어초회, 해삼초회</TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img19.jpg" width=105></TD> <TD><STRONG>(10) 두부</STRONG><BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="95%" border=1> <TBODY> <TR> <TD align=middle width="32%" bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width="49%" bgColor=#cccccc>메 뉴</TD> <TD align=middle width="19%" bgColor=#cccccc>비고</TD></TR> <TR> <TD bgColor=#fff7e8>1cm 정육면체 성형</TD> <TD>흰 된장국</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>두께 1cm 성형</TD> <TD>모듬냄비, 도미냄비, 옥도미술찜</TD> <TD bgColor=#ffffff>데치치 않음</TD></TR> <TR> <TD bgColor=#fff7e8>굽기</TD> <TD>전골냄비</TD> <TD bgColor=#ffffff> </TD></TR></TBODY></TABLE></TD></TR> <TR> <TD colSpan=2> <IMG height=13 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_03.gif" width=549></TD></TR></TBODY></TABLE></TD></TR> <TR> <TD align=middle height=70> <TABLE cellSpacing=0 cellPadding=0 width=540 border=0> <TBODY> <TR> <TD vAlign=top align=right width=540 height=25><A href="http://www.hscook.co.kr/examinfo/examinfo_japan_3.asp#top"> <IMG height=19 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Ftop.gif" width=50 border=0></A></TD></TR> <TR> <TD> <IMG height=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fstep_line.gif" width=540></TD></TR></TBODY></TABLE></TD></TR> <TR> <TD> <TABLE cellSpacing=0 cellPadding=0 width="100%" border=0> <TBODY> <TR> <TD colSpan=2> <IMG height=14 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_02.gif" width=549></TD></TR> <TR bgColor=#f5f5f5> <TD align=middle width="26%" bgColor=#f5f5f5> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img20.jpg" width=105></TD> <TD width="74%" bgColor=#f5f5f5><FONT color=#6633cc><STRONG>3) 육류</STRONG></FONT><BR><BR><STRONG>(1) 계란</STRONG></TD></TR> <TR align=middle bgColor=#f5f5f5> <TD colSpan=2> </TD></TR> <TR align=middle bgColor=#f5f5f5> <TD colSpan=2> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="90%" border=1> <TBODY> <TR> <TD align=middle width=102 bgColor=#cccccc> <P>메뉴</P></TD> <TD align=middle width=275 bgColor=#cccccc>손질법</TD> <TD align=middle width=85 bgColor=#cccccc>비고</TD></TR> <TR> <TD bgColor=#fff7e8>꼬치냄비</TD> <TD>삶은 달걀을 통째 간장에 조린 후 성형</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>달걀 찜</TD> <TD>소금,청주 + 다시물 반 컵 붓고 체에 내림</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>전골냄비</TD> <TD>생 계란 제출(노른자 터지지 않게 주의)</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>쇠고기덮밥</TD> <TD>알끈제거 후 풀어 재료위에 돌려가며 붓는다. </TD> <TD bgColor=#ffffff>덜 익힘</TD></TR> <TR> <TD bgColor=#fff7e8>쇠고기양념튀김</TD> <TD>노른자 1개 </TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>모듬튀김</TD> <TD>노른자 1개 + 밀가루 반컵 + 얼음물 반컵</TD> <TD bgColor=#ffffff>반죽</TD></TR> <TR> <TD bgColor=#fff7e8>김초밥</TD> <TD>2회에 걸쳐 팬에 계란말이</TD> <TD bgColor=#ffffff>설탕,소금,술</TD></TR> <TR> <TD bgColor=#fff7e8>모듬냄비</TD> <TD>풀어서 끓는물에 붓고 80% 익으면 김발에 말기</TD> <TD bgColor=#ffffff>후끼요세</TD></TR></TBODY></TABLE></TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img21.jpg" width=105></TD> <TD><STRONG>(2) 쇠고기<BR></STRONG><BR>쇠고기는 항상 핏물을 제거하기 위해 키친타올 위에 올려 주세요 합니다.<BR><BR> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="95%" border=1> <TBODY> <TR> <TD align=middle width="46%" bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width="34%" bgColor=#cccccc>메 뉴</TD> <TD align=middle width="20%" bgColor=#cccccc>비고</TD></TR> <TR> <TD bgColor=#fff7e8>결 반대로 얇게 포 뜸</TD> <TD>전골냄비</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>연육 후 소금,후추 간</TD> <TD>쇠고기 간장구이</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>얇게 편썰기</TD> <TD>쇠고기 덮밥</TD> <TD bgColor=#ffffff> </TD></TR> <TR> <TD bgColor=#fff7e8>결반대로 2cmX0.5cm 성형</TD> <TD>쇠고기 양념튀김</TD> <TD bgColor=#ffffff> </TD></TR></TBODY></TABLE></TD></TR> <TR bgColor=#f5f5f5> <TD colSpan=2 height=30> </TD></TR> <TR bgColor=#f5f5f5> <TD vAlign=top align=middle> <IMG height=71 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_img22.jpg" width=105></TD> <TD><STRONG>(3) 닭고기<BR><BR></STRONG> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=4 width="95%" border=1> <TBODY> <TR> <TD align=middle width="39%" bgColor=#cccccc> <P>손질법</P></TD> <TD align=middle width="35%" bgColor=#cccccc>메 뉴</TD> <TD align=middle width="26%" bgColor=#cccccc>비고</TD></TR> <TR> <TD bgColor=#fff7e8>재단 후 소금, 후추 절임</TD> <TD>닭버터 구이</TD> <TD bgColor=#ffffff>껍질 제거안함</TD></TR> <TR> <TD bgColor=#fff7e8>간장 절임</TD> <TD>달걀찜, 모듬냄비</TD> <TD bgColor=#ffffff>껍질 제거</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD bgColor=#f5f5f5 colSpan=2 height=14> <IMG height=13 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fkorean_3_03.gif" width=549></TD></TR></TBODY></TABLE></TD></TR> <TR><A id=02 name=02></A> <TD align=middle height=70> <TABLE cellSpacing=0 cellPadding=0 width=540 border=0> <TBODY> <TR> <TD vAlign=top align=right width=540 height=25><A href="http://www.hscook.co.kr/examinfo/examinfo_japan_3.asp#top"> <IMG height=19 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Ftop.gif" width=50 border=0></A></TD></TR> <TR> <TD> <IMG height=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fstep_line.gif" width=540></TD></TR></TBODY></TABLE></TD></TR> <TR> <TD> <IMG height=21 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fjapan_3_02.gif" width=105></TD></TR> <TR> <TD> </TD></TR> <TR> <TD style="PADDING-LEFT: 20px" height=30>일식은 소스 분량이 시험지에 표기 안 될 경우도 있사오니 정확히 알아 두셔야 합니다.</TD></TR> <TR> <TD> <TABLE borderColor=#aaaaaa cellSpacing=0 borderColorDark=white cellPadding=5 width="95%" align=center border=1> <TBODY> <TR> <TD align=middle width="19%" bgColor=#eeeeee height=30> <P>메뉴</P></TD> <TD align=middle width="53%" bgColor=#eeeeee>조리법</TD> <TD align=middle width="28%" bgColor=#eeeeee>메뉴</TD></TR> <TR> <TD bgColor=#fff7e8>와사비</TD> <TD bgColor=#fffffa>와사비 가루 1T, 물 1T 개어 모양내기</TD> <TD>생선 모듬회<BR>생선초밥<BR>참치 김초밥</TD></TR> <TR> <TD bgColor=#fff7e8>배합초</TD> <TD bgColor=#fffffa>식초3T, 설탕 2T, 소금 1t 냄비에 살짝 끓이기</TD> <TD>생선초밥, 참치 김초밥, 김초밥</TD></TR> <TR> <TD bgColor=#fff7e8>덴다시</TD> <TD bgColor=#fffffa>다시물 5T, 간장 1T, 청주 1T, 설탕 1/2T</TD> <TD>모듬튀김</TD></TR> <TR> <TD bgColor=#fff7e8>야꾸미</TD> <TD bgColor=#fffffa>갈은 무 +고추가루, 실파, 레몬 <BR>단, 모듬튀김은 갈은 무 + 갈은 생강<BR></TD> <TD>해삼초회, 대합술찜, <BR>옥도미술찜, 도미냄비,<BR>모듬튀김</TD></TR> <TR> <TD bgColor=#fff7e8>스끼야기소스</TD> <TD bgColor=#fffffa>간장 3T, 청주 3T, 설탕 1.5T</TD> <TD>전골냄비</TD></TR> <TR> <TD bgColor=#fff7e8>데리야끼소스</TD> <TD bgColor=#fffffa>간장 2T, 설탕 2T, 청주 2T, 다시물 4T</TD> <TD>쇠고기 간장구이</TD></TR> <TR> <TD bgColor=#fff7e8>삼바이스</TD> <TD bgColor=#fffffa>다시물 3T, 식초 1T, 청주 1T, 간장 1/2T, <BR>설탕 1/2T<BR></TD> <TD>문어초회</TD></TR> <TR> <TD bgColor=#fff7e8>폰즈</TD> <TD bgColor=#fffffa>간장 1T, 식초 1T, 다시물 1T</TD> <TD>해삼초회, 대합술찜, <BR>옥도미술찜, 도미냄비</TD></TR></TBODY></TABLE></TD></TR> <TR> <TD align=middle height=70> <TABLE cellSpacing=0 cellPadding=0 width=540 border=0> <TBODY> <TR> <TD vAlign=top align=right width=540 height=25><A href="http://www.hscook.co.kr/examinfo/examinfo_japan_3.asp#top"> <IMG height=19 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Ftop.gif" width=50 border=0></A></TD></TR> <TR> <TD> <IMG height=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.hscook.co.kr%2Fexaminfo%2Fimages%2Fstep_line.gif" width=540></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>