Kuiz Topik 3

Kuiz Topik 3

Professional Development

7 Qs

quiz-placeholder

Similar activities

SMDP36 - Incoterms

SMDP36 - Incoterms

Professional Development

10 Qs

Evaluasi Autonomous Maintenance

Evaluasi Autonomous Maintenance

Professional Development

10 Qs

Asesmen Formatif dan Sumatif

Asesmen Formatif dan Sumatif

Professional Development

10 Qs

Quiz CDAKB

Quiz CDAKB

Professional Development

10 Qs

Register dan Perubahan Data Pelanggan

Register dan Perubahan Data Pelanggan

Professional Development

10 Qs

Hygiene dan Sanitasi

Hygiene dan Sanitasi

Professional Development

10 Qs

Active Attack Emergency Procedure

Active Attack Emergency Procedure

Professional Development

10 Qs

Quiz Talkshow Kader Pangan

Quiz Talkshow Kader Pangan

Professional Development

7 Qs

Kuiz Topik 3

Kuiz Topik 3

Assessment

Quiz

Other

Professional Development

Medium

Created by

Saiful Rahman

Used 47+ times

FREE Resource

7 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Berikut merupakan antara panduan memilih bahan mentah yang segar kecuali (following are the guidelines for choosing fresh raw materials except)

Isi ayam pejal dan bewarna pink (The chicken meat is firm and the color is pink)

Mata ikan bewarna merah (The color of fish eye is red)

Daging bewarna merah dan tidak berbau (The beef flesh is red and odorless)

Sayur tidak layu dan tidak berkulat (The vegetable is not droopy and not mouldy)

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Julat suhu yang betul untuk penyimpanan produk tenusu dan bahan mentah basah dalam peti sejuk adalah (The right temperature range to store dairy product and raw food in chiller are)

0°C sehingga 4°C (0°C to 4°C)

1°C sehingga 5°C (1°C to 5°C)

-1°C sehingga 4°C (-1°C to 4°C)

-18°C dan kebawah (-18°C and below)

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Makanan siap dimasak yang dihidangkan pada suhu bilik tidak boleh dihidangkan lebih (Cooked food should not be served at room temperature more than)

6 jam (6 hours)

5 jam (5 hours)

4 jam (4 hours)

8 jam (8 hours)

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Berikut merupakan cara pengendalian makanan yang selamat kecuali (The following is the safe practice to handle food except)

Sentiasa pastikan makanan yang dihidang bertutup (Always make sure the food served is covered)

Simpan makanan panas yang baru dimasak kedalam peti sejuk dengan segera (Store hot food in the fridge immediately after cooking)

Makanan/bahan mentah yang disimpan dalam peti sejuk perlu ditutup (Cover all food that keep in the chiller)

Asingkan penyimpanan bahan mentah dan makanan yang telah siap dimasak (Separate storage of raw food and cooked food)

5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Sila pilih cara penyahbekuan bahan mentah yang betul (Choose the right method to defrost raw food)

Di bawah air yang mengalir (Under running water)

Pindahkan dari freezer ke chiller (Transfer raw food from freezer to chiller)

Dibiarkan di luar pada suhu bilik (Leave outside at room temperature)

Masukkan dalam microwave (In the microwave oven)

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ayam yang dinyahbeku dibawah air yang mengalir boleh dibekukan semula dalam 'freezer' (You can refreeze the chicken meat after it has been thawed under running water)

Betul (true)

Salah (false)

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Gambar dibawah menunjukan penerimaan barang dari pembekal. Adakah cara penerimaan tersebut betul? (The image below shows how the food handler receives the goods from supplier. Is the goods receiving is in a proper way?)

Ya (yes)

No (tidak)