REMEDIAL ASAT KELAS VIII
8th Grade
•25 Qs
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REMEDIAL ASAT KELAS VIII
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8th Grade
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25 questions
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1.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Olahan setengah jadi adalah....
A. mengolah bahan baku pangan dengan proses buatan
B. mengolah bahan baku pangan dengan proses kimiawi
C. mengolah bahan baku pangan dengan proses alami
D. mengolah bahan baku pangan dengan proses pengawetan secara kimiawi
2.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Teknik braising adalah teknik merebus bahan makanan dengan cara....
A. dengan sedikit cairan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
B. Dengan sedikit makanan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
C. Dengan sedikit api, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
D. Dengan sedikit minyak, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
3.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Bahan makanan yang mengandung karbohidrat antara lain dapat diperoleh dari ….
A. Nasi, apel, tape, kangkung
B. Beras, jagung, gandum, roti, mie, bihun
C. Beras, jagung, gandum, roti, mie, apel, alpukat
D. Rujak, es buah, rujak uleg, asinan
4.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Fungsi vitamin adalah....
A. Penghasil tenaga
B. Penghasil tenaga
C. Pembangun sel
D. Menjaga metabolisme dan ketahanan tubuh
5.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Stewing (menyetup/menggulai) adalah ….
A. Pengolahan bahan makanan dalam dandang yang sudah mendidih
B. Mengolah bahan makanan yang terlebih dahulu ditumis bumbunya
C. Pengolahan bahan makanan dalam cairan yang sudah mendidih
D. Pengolahan bahan makanan dalam panci yang sudah mendidih
6.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Produk setengah jadi dengan bentuk butiran halus dari serealia, seperti....
A.
Tepung beras, tepung jagung/maizena, tepung terigu, dan tepung sorgum
B. Jenis sagu
C. Kerupuk gendar, rengginag, emping jagung, kerupuk bawang, bihun
D. Kerupuk gendar, rengginag, emping jagung
7.
MULTIPLE CHOICE QUESTION
5 mins • 4 pts
Bahan pangan yang mengandung protein ...
A. Gula
B. Pisang
C. Sayuran
D. Telur
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