ASAS PASTRI
10th Grade
•12 Qs
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ASAS PASTRI
Quiz
•
Special Education
•
10th Grade
•
Practice Problem
•
Hard
SALWANA Moe
FREE Resource
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12 questions
Show all answers
1.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah yang dimaksudkan dengan Mise en place?
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah kepentingan Mise en place dalam pengurusan dapur?
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OFF
3.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah langkah-langkah awal pra penyediaan?
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Kenal pasti bahan dan peralatan bagi setiap resepi puding ini.
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah peranan pemilihan peralatan dan perkakasan yang betul dalam penyediaan hidangan puding?
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OFF
6.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah kepentingan reka bentuk alatan dan jenis binaan yang dibuat dalam penggunaan peralatan?
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OFF
7.
OPEN ENDED QUESTION
3 mins • 1 pt
Apakah ciri-ciri yang perlu ada pada permukaan kerja dan peralatan bagi penyediaan memasak inti dan krim?
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OFF
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