本文主要探討台灣地區所販售的西式蛋糕與餐盤之間的造形適配問題，將市售蛋糕常見之形狀與蛋糕店中常見之餐盤形狀包括交叉配對出12種組合，進行形狀適配性分析。以臺灣地區的消費者為抽樣對象，根據消費者不同背景變項(性別、年齡、每月至蛋糕店用餐的次數)進行西式蛋糕與餐盤形狀之適配性問卷調查。調查結果顯示，在12種不同形狀蛋糕與餐盤下的組合，不同性別的受訪者認為正方形盤、長方形盤皆適合與長方形蛋糕做搭配；不同年齡層的受訪者則認為圓盤適合與正方形、圓形蛋糕做搭配，正方形盤適合搭配扇形、正方形與長方形蛋糕，而長方形盤適合與長方形蛋糕做搭配；其中又以46歲(含)以上的受訪者與其他年齡層的受訪者更有明顯的差異。然而每月至蛋糕店用餐的次數，並不會影響到消費者在蛋糕與餐盤形狀的選擇適配與否的差異。

The aim of this paper is to investigate shape fittiness between western cake and cake plate in cake-shops of Taiwan. According to 12 pairs made from the most popular 4 shapes of cakeand 3 shapes of cake plate, the level of fit is analyzed in this paper.  This investigation is sampling based on different backgrounds of consumers in Taiwan, including different sex / age and frequency of consuming the cake. According these 12 pairs of combination, the result shows that most of respondents without sex differentiation feel square / rectangle plates matching rectangle cake well; most of respondents without age differentiation feel round plate matching square / round cake well, square plate matching sector / square / rectangle cake well, rectangle plate matching rectangle cake well. Moreover, those over 46 of age get more concentration on above matching. While there is no influence caused by the frequency of consuming the cake per month.

西式蛋糕、餐盤、形狀適配、餐飲

western cake, plate, shape fitness, catering