PPB 2
12th Grade
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PPB 2
Quiz
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Other
•
12th Grade
•
Practice Problem
•
Medium
Fitri Desriyul
Used 5+ times
FREE Resource
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15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Produk pie yang manis menggunakan tepung terigu berprotein rendah karena...
Untuk menghindari terbentuknya gluten
Untuk mengembangkan kue
Untuk memberi rasa lembab
Untuk ekstensibilitas dan penahanan glueten
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Bahan utama yang digunakan dalam pembuatan adonan pie adalah…..
Tepung, lemak, gula
Tepung, lemak, telur
Tepung, lemak, baking powder
Tepung, lemak, air susu
Tepung, lemak, garam
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kulit pie (pie dough) merupakan contoh dari adonan shortcrust pastry, adapun tekstur shortcrust pastry adalah….
Keras dan ringan
Berat dan renyah
Ringan dan renyah
Keras dan padat
Padat dan renyah
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Peralatan yang tepat digunakan untuk membuat pie adalah, kecuali…
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Dalam pembuatan kue dari adonan sugar dough sebaiknya
menggunakan tepung...
Tepung protein tinggi
Tepung protein sedang
Tepung serbaguna
Tepung protein rendah
Tepung segitiga
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kue kering yang adonannya harus digulung padat lalu disimpan dalam lemari es terlebih dahulu sebelum diiris - iris baru dipangggang adalah......
Moulded cookies
Refrigerator cookies
Drop cookies
Bar cookies
Rolled cookies
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fungsi gula dalam proses pembuatan cookies selain sebagai pemberi rasa manis, juga berfungsi untuk...
Memberikan warna pada permukaaan cookies
Memperbaiki rasa
Mengikat adonan
Melembutkan adonan
Mengembangkan adonan
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