STOK , SOUP & SAUCE
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•10 Qs
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STOK , SOUP & SAUCE
Quiz
•
Specialty
•
University
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Practice Problem
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Hard
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Veloute dan Bechamel adalah hasil daripada?
Sos asas putih
Sos asas perang
Sos tomato
Sos mentega
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah yang berlaku jika air sejuk digunakan untuk membuat stok?
Stok akan menjadi cair
Stok akan lebih berperisa
Stok akan menjadi lebih gelap
Stok akan menjadi kelabu dan kurang berperisa
3.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Pilih semua contoh kanji
A. Tepung
B. Tepung Jagung
C. Serbuk Roti
D. Garam
E. Gula
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
tepung jagung dengan air digunakan sebagai agen pemekat
A. roux
B. slurry
D. sauce
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ia adalah salutan cecair untuk ayam, daging, ikan, pencuci mulut dan produk masakan lain.
A. sup
B. stock
C. sos
D. air
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ia adalah campuran masak bahagian yang sama mengikut berat lemak dan tepung.
A. mirepoix
B. slurry
C. roux
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Manakah stock yang mengambil masa paling cepat dimasak?
A. white stock
B. brown stock
C. fish stock
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