Supp 19pe

Supp 19pe

Professional Development

29 Qs

quiz-placeholder

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Supp 19pe

Supp 19pe

Assessment

Quiz

Professional Development

Professional Development

Practice Problem

Medium

Created by

diane sarapuu

Used 3+ times

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29 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Peamised maitseained on ...

sool ja suhkur

vürtsid

ürdid

essentsid

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Klassikalised vürtsid on ...

piprad, ingver, kaneel, kardemon

kadakamarjad, köömned, koriander

piprasegu, karri, kartulimaitseaine

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Peamised ürdid, mida kasutatakse puljongite valmistamsiel on ...

till, loorber

till, petersell

loorber, tüümian

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Puljongeid kasutatakse ... (üks õige vastus)

kastmete, teravilja- ja köögiviljatoitude aluseks

ainult konsomeede valmistamiseks

infuseerimiseks

hautiste ja tarretiste aluseks

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Lihapuljongeid keedetakse ... (ainult üks õige vastus)

ainult veiselihast

veise-, vasika-, uluki-, linnulihast ja -kontidest

kalast ja mereandidest

köögiviljadest ja seentest

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Kalapuljongeid keedetakse ... (ainult üks õige vastus)

ainult puravikest

veise-, vasika-, uluki-, linnulihast ja -kontidest

kalast ja mereandidest

köögiviljadest ja seentest

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Bouquet garni on ...

restoraniköögis maitseainekimp

puljongite kõrvale serveeritav lisand

ürt, mida kasutatakse puljongites

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