Dasar -Dasar Kuliner
Authored by Winda kholizaj
Arts
12th Grade
Used 15+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
alat – alat yang ukurannya relatif kecil, yang digunakan dalam mempersiapkan makanan.merupakan pengertian dari …..
a.peralatan dapur
b.peralatan kantor
c.dapur
dperalatan servis
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Tujuan kitchen Equpment adalah .......
a. Kecepatan kerja Kebersihan dan kesehatan makanan ,Penghematan biaya produksi,Kualitas produk yang baik
b.Memperlambat kerja ,tidak mementingkan keselamatan kerja dan penghematan biaya produksi ,dan kualitas produk yg baik
c. Kecepatan kerja ,Keselamatan Kerja ,Kebersihan dan kesehatan makanan ,Penghematan biaya produksi ,Kualitas produk yang baik .
d.kecepatan kerja ,pemborosan biaya produksi ,kualitas produk yg baik ,dan tidak mementingkan keselamtan kerja ,mencari keuntungan sebesar-besarnya .
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Dalam peralatan kithen terbagi 3 bagian ,kecuali .....
a. Kitchen Utensils
b. Cooking utentis
c. Cutting utentis
d. Kitchen Appliances
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
peralatan dapur yang besar dan berat, sulit untuk dipindah- pindahkan.merupakan pengertian dari ….
a. Kitchen
b. kitchen Equipment
c. Kitchen Utensils
d. Cooking Utensils
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pada gambar di bawah ini merupakan peralatan …..
a.Microwave
b.Oven
c.Deep Frying
d.Grill
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Saute pan adalah….
a. Digunakan untuk sautee masakan a la minute dan untuk melayani a la carte menu.
b.Digunakan untuk merebus masakan Indonesia
c.Digunakan untuk membuat stock kontinental
d.Digunakan untuk memasak soup pada masakan Indonesia
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
4 persyaratan Peralatan dapur kecuali ……
a. mudah di bersihkan
b.tidak mudah berkarat atau anti karat
c.tidak mudah pecah dan keras dan tidak menyerap bahan² makanan
d.Sulit mengoprasikan nya
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