
APPETIZER S CU6 SET 1
Authored by FARID SYAHMI RAYMOND
Architecture, Other
1st - 5th Grade
Used 12+ times

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37 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Bagaimanakah hasil salad yang boleh di jadikan hidangan utama?
A. Salad yang berprotein tinggi
masak.
B. Salad yang tidak perlu di masak.
C. Salad yang mempunyai kombinasi warna
D. Salad yang perlu di masak terlebih dahulu
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah nama proses merendam bagi gelatin yang sudah kembang dan sekata?
A. Blom
B. Brom
C. Bloom
D.Broom
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah ciri-ciri gelatin yang baik?
A. Berketul-ketul
B. Berbentuk cecair
C. Bersifat keruh dan liat
D. Bersifat jernih dan mengekalkan bentuk semasa di potong
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah yang berlaku kepada proses penyediaan gelatin, kuantiti gula terlalu banyak?
A. Proses mengental
B. Proses pendidihan
C. Proses penyaduran
D. Proses pembekuan
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Kategori salad dibahagikan kepada ?
A. 3
B. 4
C. 5
D. 7
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Salad hidangan utama mestilah lengkap dan mengandungi kandungan ..............
A. Protin
B. Kalsium
C. Zat besi
D. Karbohidrat
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Berikut merupakan fungsi hidangan salad berasingan KECUALI ........
A. Memberi rasa sedikit nyaman
B. Mencuci tekak setelah menikmati hidangan berlemak
C. Melegakan tekak setelah menikmati hidangan berempah
D. Menghilangkan kesan makanan utama berlemak sebelum menikmati dessert
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