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- 독자대상 : 한식조리기능장 시험 준비생
- 구성 및 특징 :
① 조리기능장 실기 조리과정 수록
② 조리기능장 실기 기출문제 수록

한류의 붐을 타고 요리사의 세계화도 날이 갈수록 관심의 표적이 되고 있으며 점점 더 세계 속에 중추적인 아이콘으로 부각되고 있다. "Chef"들이 급증세를 나타내며 주목받고 있다.
한식조리기능장 자격시험 응시자는 해를 거듭 할수록 늘어나는 추세이며, 최근 한류와 함께 한정식, 비빔밥 등 한국음식이 주목을 받으면서 조리기능장자격증 취득에도 그 열기가 반영되고 있다.

이러한 시점에 한식조리기능장 합격률을 높이기 위한 "한식조리기능장필기&실기"는 한식조리기능장 실기를 위주로 구성되었고 조리기능장필기 기출문제를 제공해 경쟁력을 강화해 합격의 영광을 안겨 줄 것으로 기대하고 있다.

시험안내·························································6

01 버섯죽·····················································24
02 호박죽·····················································26
03 준치만두··················································28
04 백합죽·····················································30
05 전복죽·····················································32
06 대추죽·····················································34
07 조랭이떡국··············································36
08 편수························································38
09 규아상·····················································40
10 병시·························································42
11 무맑은장국···············································44
12 명란알찌개···············································46
13 석류탕·····················································48
14 닭찜························································50
15 게감정·····················································52
16 대합찜·····················································54
17 녹두빈대떡···············································56
18 오이감정··················································58
19 궁중닭찜··················································60
20 옥수수전··················································62
21 대하찜·····················································64
22 숙주채·····················································66
23 임자수탕··················································68
24 대하잣즙무침···········································70
25 장김치·····················································72
26 도라지나물···············································74
27 우설찜·····················································76
28 월과채·····················································78
29 사슬적·····················································80
30 용봉탕·····················································82
31 두부선·····················································84
32 떡찜························································86
33 새우겨자채··············································88
34 신선로·····················································90
35-1 도라지정과···········································92
35-2 연근정과··············································94
36 떡갈비구이··············································96
37 대추경단··················································98
38 잣구리···················································100
39 온면·······················································102
40 삼색전(애호박전)····································104
40 삼색전(새우전)·······································106
40 삼색전(표고버섯전)·································108
41 도미찜····················································110
42 북어구이·················································112
43 느타리버섯전··········································114
44 닭겨자채·················································116
45 면신선로·················································118
46 삼합초(삼합장과)····································120
47 부추김치·················································122
48 게찜·······················································124
49 삼색매작과·············································126
50 삼색밀쌈················································128
51 삼계탕····················································130
52 삼색과편················································132
53 아욱국····················································134
54 청포묵····················································136
55 갈치조림················································138
56 어채·······················································140
57 오이선····················································142
58 파전·······················································144
59 삼색보푸라기··········································146
60 죽순채···················································148
61 어선·······················································150
62 오징어순대·············································152
63 너비아니구이··········································154
64 장떡·······················································156
65 오징어솔방울구이···································158
66 구절판···················································160
67 주악·······················································162
68 원소병···················································164
69 모약과···················································166
70 깨즙채···················································168
71 섭산삼····················································170
72-1 밤초····················································172
72-2 대추초················································174
73 골동반(비빔밥)········································176
74-1 율란····················································178
74-2 조란···················································180
75 소고기편채·············································182
76 영양돌솥밥·············································184
77 우메기····················································186
78 무말이강회·············································188
79 장산적····················································190
80 편강·······················································192
81 녹두죽····················································194
82 미역자반················································196
83 두부전골················································198
84 삼색경단···············································200
85 마른안주················································202
86 미나리강회············································204
87 도미면···················································206
88 만두과···················································208
89 찰수수부꾸미··········································210
90 생강란···················································212
91 편육·······················································214
92 보쌈김치················································216
93 닭온반····················································218
94 양동구리················································220
95 취나물···················································222
96 소갈비구이·············································224
97 어만두···················································226

한식기능장실기 실출문제 ····························230
한식기능장필기 기출문제 ······················· 266