
PPM 24-25
Authored by Ismalia Nilandari
Hospitality and Catering
11th Grade
20 Questions
Used 1+ times

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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Berasal dari manakah Makanan Kontinental?
Sydney, Indonesia, Amerika
Inggris, Singapura, Malaysia
Amerika, Australia, Eropa
Amerika, Jepang, Malaysia
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Hewan ternak kelompok burung yang dimanfaatkan untuk daging dan telurnya
Mamalia
Poultry
Vertebrata
Ternak
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Komponen utama dalam menu MainCourse adalah....
Karbohidrat, Protein, Vitamin dan mineral
protein, lemak, sayuran
karbohidrat dan protein
karbohidrat, vitamin, lemak
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
"Main course-appetizer-dessert-soup"
manakah urutan kerangka menu yang benar ?
dessert-appetizer-soup-main course
appetizer-main course-dessert-soup
appetier-min course-soup-dessert
appetizer-soup-main course-dessert
5.
MULTIPLE CHOICE QUESTION
1 min • 5 pts
Salah satu istilah yang digunakan dalam teknik persiapan pengolahan poultry adalah "Larding". Yang dimaksud dengan larding adalah ................
Mengisi daging dengan berbagai macam bahan isian
Memisahkan/membuang tulang dari dagingnya
Menyisipkan lemak beku yang sudah dipotong strip dengan cara ditussukkan searah serat daging
Membumbui/merendam poultry dengan cairan berbumbu
6.
MULTIPLE CHOICE QUESTION
45 sec • 5 pts
Proses pemberian lemak pada daging (daging dibungkus lemak) yang bertujuan untuk meminyaki dan memberikan kesan mengkilap pada daging disebut................
Barding
Larding
Stuffing
Bonning
7.
MULTIPLE CHOICE QUESTION
45 sec • 5 pts
Hidangan pembuka/appetizer/hors d’oeuvre yang terdiri dari bermacam-macam bahan makanan hewani, nabati, buah dan kacang, yang diletakkan pada potongan roti bakar atau biskuit seperti pada gambar berikut disebut……………
Aspic Jelly
Canape
Sandwich
Ballotines
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