PPM
Authored by Mimit Amoy
Special Education
Professional Development
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45 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Perebusan tulang dan daging ditambah dengan sayur-sayuran dan bumbu-bumbuan disebut....
A. Stock
B. Soup
C. Sauce
D. Salad
E. Sandwich
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Yang bukan merupakan fungsi atau kegunaan stock adalah
A. Untuk bahan dasar dalam pembuatan sauce dan soup
B. Nutrisi yang diberikan untuk orang sakit
C. Sebagai bahan dasar pembuatan salad
D. Untuk bahan penyedap yang ditambahkan pada masakan tertentu
E. Untuk merangsang alat pencernaan sehingga membangkitkan seledri makan
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kaldu diklasifikasikan menjadi....
A. White stock dan Brown Stock
B. Fish stock dan white stock
C. Fish stock dan Chicken stock
D. Beef stock dan Chicken stock
E. White stock dan Chicken stock
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Untuk membuat stock tulang sapi dibutuhkan waktu sekitar....
A. +/- 5 jam
B. +/- 4 jam
C.+/- 1 jam
D. +/- 2 jam
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Untuk membuat stock tulang sapi dibutuhkan waktu sekitar....
A. +/- 5 jam
B. +/- 4 jam
C.+/- 1 jam
D. +/- 2 jam
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ikan yang baik digunakan untuk pembuatan stock adalah....
A. Ikan lele
B. Ikan mas
C. Ikan Kakap
D. Ikan gurame
E. Ikan tenggiri
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
White stock yang sesuai dengan kriteria yaitu...
A. Warnanya jernih, bening dan tidak berlemak
B. Warnanya jernih, bening dan berlemak
C. Warnanya keruh dan tidak berlemak
D. . Warnanya keruh dan berlemak
E. Warnanya putih, bening dan tidak berlemak
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