[Appendix] D-1 Memorization Notes

[Common Edition]
SUBJECT 01 Hygiene Management
PART 01 Personal Hygiene Management
PART 02 Food Hygiene Management
PART 03 Kitchen Hygiene Management
PART 04 Food Poisoning Management
PART 05 Food Sanitation Act and Related Laws
PART 06 Public Health Written Exam Passing Questions
SUBJECT 02 Safety Management
PART 01 Personal Safety Management
PART 02 Equipment and Tool Safety Operation
PART 03 Work Environment Safety Management Written Exam Passing Questions
SUBJECT 03 Materials Management
PART 01 Ingredients of Food Materials
PART 02 Enzymes
PART 03 Food and Nutrition
PART 04 Storage Management Written Exam Passing Questions
SUBJECT 04 Purchasing Management
PART 01 Market Research and Purchasing Management
PART 02 Inspection Management
PART 03 Cost-effective written exam passing questions
SUBJECT 05 Basic Cooking Practice
PART 01 Cooking Preparation
PART 02 Food Cooking Principles Written Exam Passing Questions


[Stock section]
SUBJECT 06 Korean food
PART 01 Eating Culture
PART 02 Cooking Rice
PART 03 Cooking Porridge
PART 04 Cooking soups and stews
PART 05 Cooking Stew
PART 06 Pre- and post-preparation cooking
PART 07 Raw Vegetables and Sashimi Preparation
PART 08 Braised and seasoned dishes
PART 09 Grilling
PART 10 Cooking Vegetables
PART 11 Stir-frying
PART 12 Kimchi Cooking Written Exam Passing Questions
SUBJECT 07 Form
PART 01 Eating Culture
PART 02 Stock Cooking
PART 03 Cooking Appetizers and Salads
PART 04 Cooking a Sandwich
PART 05 Cooking Breakfast
PART 06 Cooking Soup
PART 07 Cooking Meat
PART 08 Cooking Pasta
PART 09 Source Cooking Written Exam Passing Questions
SUBJECT 08 Chinese food
PART 01 Eating Culture
PART 02 Pickling and Stir-frying
PART 03 Preparing the broth and sauce
PART 04 Frying
PART 05 Braised dishes
PART 06 Cooking Rice
PART 07 Noodle Cooking
PART 08 Cold Dishes
PART 09 Stir-frying
PART 10 Dessert Cooking Written Exam Passing Questions
SUBJECT 09 Solar Eclipse
PART 01 Eating Culture
PART 02 Cooking side dishes
PART 03 Cooking the soup
PART 04 Braised dishes
PART 05 Cooking Noodles
PART 06 Cooking Rice Dishes
PART 07 First Cooking
PART 08 Steamed dishes
PART 09 Cooking Roll Sushi
PART 10 Grilled Food Cooking Written Exam Passing Questions
SUBJECT 10 Pufferfish
PART 01 Eating Culture
PART 02 Preparation of pufferfish and side dishes
PART 03 Preparing the pufferfish seasoning sauce
PART 04 Cooking Pufferfish Skin Sashimi
PART 05 Cooking pufferfish porridge
PART 06 Cooking Fried Blowfish
PART 07 Pufferfish Sashimi Chrysanthemum Shaped Cooking
PART 08 Pufferfish Selection and Preparation Management Written Exam Passing Questions

[Practical mock exam]
1st Practice Test
2nd Practical Mock Exam
3rd Practice Test
4th Practical Mock Exam
5th Practical Mock Exam

1) Core theories that perfectly analyze the test
- Core theories composed with the utmost care, reflecting the exam criteria and NCS learning modules.
- Efficient, focused study with 'frequently appearing', 'pass guarantee tips', and highlighter markings
- You can check actual past exam questions with 'Check Questions Now'

2) Perfect preparation for the actual exam! Written exam passing questions
- Diagnose your current skills with the difficulty level displayed for each question, and learn from basic to advanced levels. - Prepare for higher-level qualification exams with the "possible to appear on industrial engineer exams" mark.

3) Final Check! 5 mock exams (similar to the actual exam) + 10 computer-based mock exams
- Maximize your sense of real-world exam experience with 5 mock exams for final preparation - 10 CBT mock exams provided via QR codes in the textbook - Complete final pass with quick grading & score analysis