CAKE

CAKE

Professional Development

10 Qs

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CAKE

CAKE

Assessment

Quiz

Other

Professional Development

Practice Problem

Hard

Created by

NUR HUDA

Used 10+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

1) Antara berikut yang manakah bukan teknik adunan kek tinggi lemak?

Foam cake

Creaming method

Angel food method

Chiffon method

 

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

2) Apakah penyebab yang menjadikan permukaan kek yang dibakar menjadi tidak rata?

Suhu ketuhar rendah

Gula tidak mencukupi

Masa membakar yang panjang

Serbuk penaik yang berlebihan

 

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

3) Kek kering dan keras kerana?

Kek tidak cukup masak

Masa membakar lama

Acuan kek yang digunakan terlalu kecil

Serbuk penaik melebihi sukatan

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

4) Kaedah memukul butter dan gula sehingga kembang dipanggil kaedah creaming method

Betul

Salah

5.

MULTIPLE SELECT QUESTION

45 sec • 5 pts

5) Apakah bahan untuk membuat meringue?

Telur putih

Kuning telur

Butter

Gula

6.

MULTIPLE SELECT QUESTION

45 sec • 5 pts

6) Apakah sebab kek menjadi bantat. Kek tidak naik dan jatuh? Berikan dua (2) jawapan

Kerap membuka pintu oven semasa kek dibakar

Gula tidak hancur dalam adunan

Adunan yang dipukul tidak cukup kembang

Suhu terlalu rendah

7.

MULTIPLE SELECT QUESTION

45 sec • 5 pts

7) Bagaimakah cara untuk mengelakkan kek lekat di acuan selepas dibakar. Berikan dua (2) jawapan

Alas parchment paper

Sapu butter pada baking pan

Terbalikkan kek apabila masih panas

Letak lemak yang banyak di adunan

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