제 1 부 떡제조기능사 필기

[제 1장] 떡 제조 기초 이론 ········· 8

제1절 떡류 재료의 이해 ······················· 8
1. 주재료 (곡류)의 특성
2. 부재료의 종류 및 특성
3. 떡류 재료의 영양학정 특성
제2절 떡류 제조 공정 ·························· 22 1. 떡의 종류와 제조원리
2. 도구 · 장비 종류 및 용도

[제 2장] 떡류 만들기 ··························· 28

제1절 재료준비 ··············································· 28
1. 재료의 계량
2. 재료의 전처리
제2절 떡류 만들기 ··········································· 30
1. 설기떡류 제조과정
2. 켜떡류 제조과정
3. 빚어 찌눈 떡류 제조과정
4. 약밥 제조 과정
5. 인절미 제조과정
6. 가래떡류 제조과정
7. 찌는 찰떡류 제조과정
제3절 떡류 포장 및 보과 ································· 36
1. 떡의 포장방법
2. 표장용기 표시사항
3. 냉장 ,냉동 등 보관방법

[제 2장] 위생 · 안전관리 ······················· 42

제1절 개인 위생관리 ········································· 42
1. 개인 위생관리 방법
2. 오염 및 변질의 원인
3. 감염병 및 식중독의 원인과 예방 대책
4. 식퓸위생 관련법규 및 규정
제2절 작업 환경 위생 관리 ······························· 61
공정별 위해 요소 관리 및 예방 (HACCP)
제3절 안전관리 ················································ 68
1. 개인 안전 정검
2. 도구 및 장비류의 안전 검사

[제 4장] 우리나라 떡의 역사 및 문화 ······ 68
제1절 떡의 역사 ··············································· 68
1. 떡의 어원
2. 시대별 떡의 역사
제2절 떡 문화 ······················································· 71
1. 시, 절식으로서의 떡
2. 통과의혜와떡
3. 향토떡

제 2 부 떡제조 기능사 문제 풀이

[제 1장] 떡제조 기초 이론 ······························ 78
1. 떡류 제조의 의해
2. 떡류 제조 공정

[제 2장] 떡류 만들기 ·································· 103
1. 재료준비
2. 떡류 만들기
3. 떡류포장 및 관리

[제 3장] 위생 · 안전 관리 ··························· 124
1. 재료 준비,
2. 떡류 마들기
3. 안전 관리

[제 4장] 우리나라의 떡의 역사 및 문화 ········· 140
1. 떡의 역사
2, 떡 문화

떡제조 기능사 필기 기풀문제 1회 ··········· 154
떡제조 기능사 필기 기출문제 2회 ··········· 161

제 3 부 떡제조기능사 실기 품목

1. 콩설기떡, 경단 ································ 174
2. 송편, 쇠머리떡 ································ 180
3. 무지개떡(삼색), 부꾸미 ····················· 186
4. 백편, 인절미 ··································· 192

제 4 부 떡 제조 현장 품목

1.설기떡류 만들기 ························ 200
백설기 / 호박설기 / 무지개떡
2. 켜떡류 만들기 ·························· 206
팥시루떡/ 녹두 찰편/단호박켜떡 / 두텁떡
3. 빚어 찌는　떡류 만들기 ············ 214
삼색 송편/ 꽃송편
4. 약밥 만들기 ······························ 218
약식
5. 인절미류 만들기 ······················ 220
밥알 인절미
6. 고물류 만들기 ·························· 222
삶은 고물류 / 찌는 고물류 / 뽁은 고물류
7. 가래떡류 만들기 ······················· 228
가래떡/ 조랭이떡 / 쑥절편
8. 찌는 찰떡류 만들기 ·················· 234
동부찰편 / 구름떡/ 찹쌀떡 / 콩찰편
9. 경단류 만들기 ························ 242
수수 경단 / 오색경탄 / 잡과병
10. 지지는 떡류 만들기 ············· 248
화전/ 수수 부꾸미
11. 부풀려서 찌는 떡 만들기 ····· 252
보리증편
12. 단자류 만들기 ······················· 254
삼색단자(대추단자, 밤채단자, 석이채단자)
/ 쑥굴레
13. 개피떡류 만들기 ···················· 258
개피떡

참고문헌 · 260