KUIS TEKNIK MEMASAK
Authored by Ni Pradnyadari
Hospitality and Catering
10th Grade
Used 7+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
teknik memasak yang digunakan dalam pembuatan fried chicken adalah ...
deep frying
roasting
stir frying
shallow frying
grilling
2.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Teknik mengolah bahan makanan dalam cairan yang sudah mendidih disebut dengan ...
Stewing
Steaming
Boiling
Shimmering
Braising
3.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Pembuatan Botok Tahu menggunakan teknik memasak ...
Braising
Baking
Grilling
Steaming
deep frying
4.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
teknik memasak yang digunakan untuk membuat kaldu (stock) adalah ...
boiling
pouching
blancing
simmering
stir frying
5.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Teknik memasak bahan makanan dengan potongan-potongan kecil dari daging sapi, unggas, atau sayuran dalam minyak atau mentega bening dalam wajan datar adalah ...
stir frying
saute
grilling
roasting
baking
6.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Teknik merebus bahan makanan seperti sayuran atau buah-buahan dalam air mendidih selama beberapa saat, lalu segera dicelupkan dalam air es atau air dingin. Teknik ini digunakan untuk menghilangkan kulit luar, melembutkan bahan, atau mempertahankan warna alami bahan makanan. Teknik ini disebut dengan ...
boiling
saute
blanching
pouching
simmering
7.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Teknik memasak dengan memanaskan gula atau bahan makanan yang mengandung gula dalam panas sedang hingga gula berubah warna menjadi kecoklatan dan menghasilkan rasa manis yang khas disebut dengan ...
caramelizing
saute
stir frying
deglaze
sous-vide
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