Penilaian Akhir Semester Ganjil PCKI Kelas XII Boga 2020
Quiz
•
Other
•
12th Grade
•
Practice Problem
•
Hard
Meylani Kawengian
Used 11+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tepung terigu berdasarkan kandungan protein digolongkan pada tiga macam. Tepung terigu yang cocok untuk membuat roti adalah …
Soft flour
Hard flour
Medium flour
Yeast
Active dry yeast
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kualitas ragi berbeda satu dengan yang lainnya, hal ini tergantung pada jenis sel induk raginya (strain), kualitas media pengembangbiakannya (mutu molase) dan kemajuan teknologi produksinya. macam-macam bentuk ragi yang tidak umum digunakan di Indonesia adalah …
Ragi basah
Ragi kering aktif
Ragi cair
Ragi kering instan
Ragi beku
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Jenis adonan ragi mengandung sedikit lemak dan gula adalah …
Adonan ragi berat
Adonan ragi lembut
Adonan ragi sedang
Adonan ragi ringan
Adonan ragi menengah
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Peralatan dan perlengkapan yang biasa digunakan dalam pembuatan kue indonesia dari adonan beragi tidak jauh beda dengan yang digunakan untuk pengolahan kue lain. Alat pengolahan kue Indonesia dari adonan beragi adalah …
Pisau, sendok ukur
Parutan, mangkok
Timbangan, gelas ukur
Talenan, baki
Kompor, mixer
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Perhatikan gambar diatas !
Gambar kue di atas teknik pembuatannya adalah …
Dikukus
Direbus
Dipanggang
Digoreng
Dioven
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Perhatikan gambar di atas !
Gambar di atas adalah gambar …
Kue bika ambon
Kue donat ubi
Kue bapel
Kue pukis
Kue lopis
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Bahan yang disimpan didalam atau di atas permukaan kulit (shell) dari adonan pastry atau bakery adalah definisi …
Whippy cream
Bahan penutup
Streusel
Bahan pengisi
Custard
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