Metode Memasak
Authored by A_023_Alfa Praviastowo
Hospitality and Catering
10th Grade
10 Questions
Used 10+ times
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1.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Tujuan dari teknik blanching adalah...
Membuat makanan lebih renyah
Menghilangkan bau amis pada ikan
Melunakkan sayuran
Menghentikan proses enzimatik (perubahan warnadan tekstur)
2.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Teknik memasak yang cocok untuk daging yang tebal agar matang merata adalah...
Poaching
Roasting
Sauteing
Simmering
3.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Perbedaan utama antara baking dan roasting adalah...
Jenis bahan makanan yang dimasak
Suhu yang digunakan
Wadah yang digunakan
Semua jawaban benar
4.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Apa yang dimaksud dengan teknik sautéing?
Memasak dengan cara merebus
Memasak dengan cara mengukus
Memasak dengan cara menggoreng cepat dalam sedikit minyak
Memasak dengan cara memanggang
5.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Teknik memasak yang cocok untuk membuat kue dan roti adalah...
Baking
Roasting
Grilling
Sauteing
6.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Perhatikan gambar tersebut!
Metode memasak apa yang tepat untuk membuat hidangan sesuai pada gambar?
Deep frying
Gratinating
Poaching
Boiling
7.
MULTIPLE CHOICE QUESTION
30 sec • 10 pts
Manakah teknik memasak berikut yang paling tepat untuk membuat telur rebus?
Poaching
Boiling
Steaming
Blanching
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