2026 NCS One-Turn Kill Korean Cuisine Technician Practical Exam Questions
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Description
Book Introduction
In accordance with the Korea Human Resources Development Institute for Industry's exam standards, all 33 Korean cooking menus are included in color by process, and each cooking process is explained in detail. Additional points that are helpful for passing are added to enhance understanding of the cooking process.
This was designed to enable test takers preparing for the Korean Cuisine Technician practical exam to create works accurately and systematically.
This was designed to enable test takers preparing for the Korean Cuisine Technician practical exam to create works accurately and systematically.
- You can preview some of the book's contents.
Preview
index
Korean Cuisine Technician Practical Exam Guide
Part.
01 Overview of Korean Food
01 Characteristics of Korean Food Culture
02 Types of Korean Food
03 Table setting and dining etiquette for Korean food
04 Korean fasting and tasting
05 Seasonings and seasonings of Korean food
06 Korean Food Measurement Methods
Part.
02 Korean Cuisine Technician Practical Exam Questions
01 Chopping ingredients
02 Bean Sprout Rice
03 Bibimbap
04 Janggukjuk
05 Wanjatang
06 Tofu stew
07 Fish Stew
08 Raw Fish Pancake
09 Six-Way Battle
10 classics
11. Subsanjeok
12 Hwayangjeok
13. Pressing the button
14 Green Pepper Pancakes
15 Radish Salad
16. Raw bellflower root
17. Raw deodeok
18 mustard greens
19 Yukhoe
20 Minari River Festival
21 Braised Tofu
22 Mussel Soup
23 Nibiani Gui
24 Grilled Pork
25 Grilled Dried Pollack
26 Grilled Deodeok
27 Grilled Fish with Seasoning
28 Japchae
29 Tangpyeongchae
30 Seven-section plate
31 Stir-fried Squid
32 Cabbage Kimchi
33 Cucumber Sobagi
Part.
01 Overview of Korean Food
01 Characteristics of Korean Food Culture
02 Types of Korean Food
03 Table setting and dining etiquette for Korean food
04 Korean fasting and tasting
05 Seasonings and seasonings of Korean food
06 Korean Food Measurement Methods
Part.
02 Korean Cuisine Technician Practical Exam Questions
01 Chopping ingredients
02 Bean Sprout Rice
03 Bibimbap
04 Janggukjuk
05 Wanjatang
06 Tofu stew
07 Fish Stew
08 Raw Fish Pancake
09 Six-Way Battle
10 classics
11. Subsanjeok
12 Hwayangjeok
13. Pressing the button
14 Green Pepper Pancakes
15 Radish Salad
16. Raw bellflower root
17. Raw deodeok
18 mustard greens
19 Yukhoe
20 Minari River Festival
21 Braised Tofu
22 Mussel Soup
23 Nibiani Gui
24 Grilled Pork
25 Grilled Dried Pollack
26 Grilled Deodeok
27 Grilled Fish with Seasoning
28 Japchae
29 Tangpyeongchae
30 Seven-section plate
31 Stir-fried Squid
32 Cabbage Kimchi
33 Cucumber Sobagi
GOODS SPECIFICS
- Date of issue: January 20, 2026
- Pages, weight, size: 104 pages | 210*250*20mm
- ISBN13: 9788940650219
- ISBN10: 8940650212
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카테고리
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