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2号 飲食物調理

1章 食材の特性と安全な取り扱い

2章 下処理の目的と安全な作業

3章 調理方法ごとの安全対策

4章 調理機器・調理器具の衛生

5章 労働安全衛生と危険の見える化

6章 食品の流通と表示

7章 キッチン基本用語

2号　飲食物調理

1章食材の特性と安全な取り扱い

2章下処理の目的と安全な作業

3章調理方法ごとの安全対策

4章調理機器・調理器具の衛生

5章労働安全衛生と危険の見える化

6章食品の流通と表示

7章キッチン基本用語