2026-27 한식조리기능사 필기 올인원 합격권 총정리⭐️5시간연속재생⭐️

Summary

The video is a long, exam-focused review for the Korean Cuisine Cook Technician written examination. The instructor covers nutrition, cooking principles and ingredients, traditional Korean food, food hygiene and safety. The recurring study advice is to prioritize frequently tested facts, memorize key pairings and figures, and review past-exam-style statements.

1. Nutrition

Nutrients and energy

• The three major energy nutrients are carbohydrates, protein and fat. The five major nutrients add vitamins and minerals. Water is also essential to life.
• The lecture gives the following energy values: 4 kcal per gram for carbohydrates, 4 for protein and 9 for fat.
• Carbohydrates, protein and fat are grouped as energy sources; vitamins, minerals and water are grouped as regulators.
• Daily intake proportions are presented as approximately 55–70% carbohydrate, 15–30% fat and 7–20% protein.
• The lecture reviews Korean nutrient-reference terms: average requirement, recommended intake, adequate intake and tolerable upper intake level.

Carbohydrates

• Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides and polysaccharides.
• Key pairings to memorize include:
  • Glucose + glucose → maltose
  • Glucose + fructose → sucrose
  • Glucose + galactose → lactose
• Polysaccharides include starch, glycogen and dietary fibre. Starch contains amylose and amylopectin; glycogen is stored in the liver and muscles.
• The lecture reviews relative sweetness, carbohydrate functions and examples of carbohydrate-rich foods.
• The Maillard reaction—a reaction between reducing sugars and amino groups—browns food and creates flavour. Caramelization occurs when sugars are heated.

Protein

• Proteins contain carbon, hydrogen, oxygen and nitrogen, and may contain sulfur. Their basic units are amino acids.
• The instructor emphasizes memorizing the essential amino acids and recognizing “complete proteins” as proteins containing sufficient essential amino acids to support normal growth.
• Protein denaturation changes protein structure and can affect texture and digestibility.
• Protein-related facts include casein in milk, rennin’s role in coagulating milk protein, and gelatin as a protein derived from collagen.

Fats and oils

• Fats are classified as simple, complex or derived lipids. The lecture focuses on triglycerides and fatty acids.
• Saturated and unsaturated fatty acids are distinguished by the presence or absence of carbon double bonds. Linoleic and linolenic acids are highlighted as essential fatty acids.
• Adding hydrogen to unsaturated oils produces harder fats, such as margarine and shortening.
• Oils are grouped by iodine value into drying, semi-drying and non-drying types. The instructor stresses memorizing representative oils in each group.
• The lecture also covers smoke point, oil rancidity and how exposure to air, light, heat, moisture, metals and enzymes can hasten deterioration.

Minerals, vitamins, water and enzymes

• Minerals discussed include calcium, phosphorus, iron, magnesium and iodine, along with their roles and food sources.
• Food is classified as acidic or alkaline according to the mineral residue left after combustion—not simply its sour taste.
• Fat-soluble vitamins are summarized as A, D, E and K; water-soluble vitamins include the B group and C. The instructor links each to sources, functions and deficiency symptoms.
• Water is divided into free water, which can act as a solvent and support microbial growth, and bound water, which is more tightly associated with food.
• Water activity is explained as an indicator of how available food moisture is to microorganisms.
• Enzymes are described as protein catalysts with specific working conditions. The lesson reviews digestive enzymes by location and food substrate, as well as ways to limit enzymatic browning.

2. Cooking principles and practical food preparation

Purpose and methods of cooking

• Cooking can improve digestibility, flavour, appearance and safety, and make food more appealing. It does not necessarily increase a food’s nutrient content.
• Cooking is divided into non-heating methods, such as raw preparations and salads, and heating methods.
• Heating methods are further divided into:
  • Moist-heat methods: boiling, blanching, steaming and braising.
  • Dry-heat methods: grilling, roasting, stir-frying, frying and pan-cooking.
• The instructor compares the methods by temperature, seasoning, texture, nutrient loss and suitability for different ingredients.

Ingredient preparation

• Cutting ingredients can make them easier to eat and cook, expose more surface area to heat and help seasonings penetrate.
• Knife techniques covered include slicing, dicing, thin-strip cutting, mincing and cutting into thin rectangular pieces.
• Measurement guidance includes:
  • Sift powdered ingredients gently, then level them off rather than packing them down.
  • Read liquid measures at eye level.
  • Press solid ingredients such as butter into a measuring cup to remove gaps, then level the surface.
  • Keep scales level and check that they are properly zeroed.

Kitchen layout and equipment

• A kitchen should be clean, bright, well ventilated and arranged to make movement efficient.
• The lecture compares straight, parallel, U-shaped and island layouts, emphasizing workflow and travel distance.
• It reviews equipment selection, floor safety and drainage, work zones, and the hygiene and efficiency principles used to organize a kitchen.

3. Food ingredients and their handling

Starch, rice and flour

• Starch gelatinizes when heated with water, swelling and thickening. Heat and water encourage gelatinization, while sugar and fat can inhibit it.
• Starch retrogradation is the process by which cooked starch hardens over time. The instructor warns that ordinary refrigeration can accelerate this change and discusses freezing, warmer storage and other ways of limiting staling.
• Heating dry starch without water produces dextrins, as in toasted or puffed foods.
• Rice is described in terms of brown rice and white rice processing. Barley forms and their uses are also reviewed.
• Wheat flour is classified by gluten content and typical uses: strong flour for chewy products, medium flour for general cooking, and weak flour for more tender baked or fried foods. Salt, egg and water can promote gluten formation; sugar and fat can interfere with it.

Legumes and vegetables

• The lesson covers soy protein, the need to cook beans thoroughly, and the use of salts or acids to coagulate soy protein when making tofu.
• It reviews how to choose fresh vegetables and the pigment-related changes that occur during cooking.
• Key colour-handling points include:
  • Acid and alkaline conditions can change pigments differently.
  • Chlorophyll-containing vegetables may change colour with acid or alkali.
  • Some white vegetables can yellow in alkaline conditions.
  • Anthocyanin-rich vegetables can change colour with acids, alkalis or metals.
  • Salt, vinegar or lemon juice, cooking with a lid and other techniques can help preserve colour.
• Carotenoids are identified as fat-soluble pigments, so cooking some carotenoid-rich vegetables with oil can aid absorption.

Meat and seafood

• Meat undergoes rigor mortis after slaughter and becomes more tender during aging. The lecture links aging to the action of enzymes and improved texture and flavour.
• It covers physical and ingredient-based ways to tenderize meat, including cutting across the grain and using fruit enzymes. Common beef and pork cuts and their typical uses are also reviewed.
• Fish freshness is judged by features such as firm flesh, clear eyes, bright gills, attached scales and a glossy appearance. The lesson also covers fishy odours and spoilage indicators.
• Methods for reducing fishy smells include rinsing, using milk or aromatics, and boiling with the lid open.

Eggs, milk and other products

• Egg composition, proteins, foaming and emulsifying properties are reviewed. The instructor gives examples of factors that help or hinder egg-white foaming and describes the yolk’s emulsifying role in mayonnaise.
• Egg freshness is assessed through appearance, how it behaves in salt water, and the relative height of the yolk and white.
• Milk topics include casein and whey proteins, coagulation, pasteurization methods, freshness, and processed products such as cream, butter, yogurt, cheese and powdered milk.
• Other short-answer facts include gelatin, agar, tofu coagulants, seasonings, flavour compounds and oil-in-water versus water-in-oil emulsions.

4. Traditional Korean cuisine

• The instructor reviews common Korean meal terms, tableware, ceremonial foods, regional dishes and cooking methods.
• Regional styles covered include Seoul, Gyeonggi, Jeolla, Chungcheong, Gyeongsang, Gangwon and Jeju.
• The lesson distinguishes preparations such as braised dishes, stir-fries, namul, jeon, sanjeok and nureumjeok.
• The emphasis is on recognizing terms and matching dishes, ingredients and methods in exam questions.

5. Food hygiene, sanitation and HACCP

Food Sanitation Act and food businesses

• The lecture reviews the purpose of food-safety law, definitions of food and labeling, the Food Code, expiry-date wording, inspections, and the responsibilities of food hygiene inspectors and nutritionists.
• It distinguishes types of food-service businesses and discusses their licensing, reporting and training requirements.
• It also reviews cook licensing, circumstances that may lead to suspension or revocation, and the roles of cooks and food-service operators.

HACCP

• HACCP is presented as a system for identifying and controlling hazards throughout food handling and production, rather than relying only on inspection of the finished product.
• The instructor lists its seven principles:
  1. Conduct a hazard analysis.
  2. Identify critical control points.
  3. Establish critical limits.
  4. Set up monitoring procedures.
  5. Establish corrective actions.
  6. Verify that the system works.
  7. Keep records and documentation.
• The lesson also covers preparatory steps, required food categories and sample storage procedures for meals in group-feeding settings.

Food poisoning and infectious disease

• Food poisoning is classified as bacterial, natural-toxin, chemical, pesticide-related, viral or mycotoxin-related.
• The lecture contrasts toxin-mediated and infection-mediated bacterial food poisoning and reviews examples of bacteria, their incubation periods, symptoms and food sources.
• It also lists natural toxins associated with mushrooms, potatoes, seafood and other foods; chemical contaminants and prohibited additives; norovirus; and toxins produced by moulds.
• Infectious-disease topics include routes of transmission, reservoirs, carriers, susceptibility, prevention, and examples of bacterial, viral, parasitic and zoonotic diseases.
• The instructor repeatedly stresses memorizing disease–pathogen, toxin–food and parasite–host pairings.

Kitchen sanitation and environmental health

• Guidance includes washing and disinfecting cutting boards and utensils, keeping ingredients separate, preventing cross-contamination, and storing raw and cooked foods separately.
• The lecture reviews kitchen work zones, pest control, lighting, noise, air quality, water treatment and wastewater treatment.
• It also discusses foodborne-illness reporting and general public-health concepts.

6. Safety management

The final section begins by defining workplace accidents as harm caused by the environment or working conditions. The supplied subtitles end during this opening safety discussion, so they do not provide enough material to summarize the rest of that section.

Speakers and sources featured

• Speaker: One presenter, who introduces themself as Fighting Honggong TV. No other identifiable speaker appears in the subtitles.
• Sources or authorities referred to in the lecture: A Korean Cuisine Cook Technician written-exam textbook and CBT past-question book; the Food Sanitation Act and Food Code; HACCP principles; and the World Health Organization’s definition of health.