Ujian 3(K5)(HSK 3032 – MAIN COURSE PRODUCTION)
Authored by NAZEERAH Moe
Life Skills, Professional Development, Education
12th Grade - Professional Development
Used 1+ times
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6 questions
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1.
OPEN ENDED QUESTION
15 mins • Ungraded
2a. Berikan maksud hisanan dalam makanan?
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2.
OPEN ENDED QUESTION
15 mins • Ungraded
2b) Berikan cadangan sejenis bahan hiasan yang sesuai untuk masakan .
i) Ayam Percik :
ii) Stuffed Crab :
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3.
OPEN ENDED QUESTION
15 mins • Ungraded
3a) Terangkan bagaimana anda mengatasi masalah kuah kari ayam yang terlalu masin?
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4.
OPEN ENDED QUESTION
15 mins • Ungraded
3b) Terangkan bagaimana anda mengatasi masalah Sos Lemon creame yang terlalu pekat?
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5.
OPEN ENDED QUESTION
15 mins • Ungraded
4a) Nyatakan kod warna chopping board yang sesuai untuk memotong makanan laut bagi mengelakan pencemaran silang?
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6.
OPEN ENDED QUESTION
15 mins • Ungraded
4b) Namakan sejenis bahan yang boleh meyebabkan pencemaran fizikal semasa menyedikan sesuatu hidangan utama.
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