Induction, Product Knowledge, 5 soc

Induction, Product Knowledge, 5 soc

Professional Development

45 Qs

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Induction, Product Knowledge, 5 soc

Induction, Product Knowledge, 5 soc

Assessment

Quiz

Professional Development

Professional Development

Practice Problem

Medium

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45 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

1. Berapakah Standar Suhu Freezer Penyimpanan Mie Gacoan ?

a. suhu > -11 derajat celcius
b. suhu <-11 derajat celcius
c. suhu <- 12 derajat celcius
d. suhu < - 13 derajat celcius

2.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

2. Apakah yang dimaksud dengan product knowledge ?

a. Pengetahuan tentang operasional
b. Kumpulan informasi mengenai produk yang dijual
c. Pangan dasar
d. Pengetahuan tentang floor control

3.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

3. Dasar penanganan makanan dan non makanan dengan menyimpan persediaan bahan, proses pengemasan dan penyajian ke customer untuk mencegah makanan terkontaminasi oleh mikro bakteri atau zat berbahaya disebut?

a. Food Monitoring
b. Food Clean
c. Food Health
d. Food Safety

4.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

4. Karakteristik Mie yang digunakan sesuai standar gacoan yaitu ?

a. Kuning muda, tidak pucat, kering
b. Putih cerah, tidak pucat, sedikit kering
c. Putih keemasan, tidak pucat, sedikit kering
d. Kuning muda, tidak pucat, tidak blenyek

5.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

5. Berapa ukuran panjang Mie yang digunakan acuan oleh Gacoan?

a. 25 - 30 cm
b. 30 - 35 cm
c. 30 - 40 cm
d. 40 - 45 cm

6.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

6. Berapa berat 1 porsi mie mentah?

a. 70 - 80 gr
b. 80 - 90 gr
c. 95 - 100 gr
d. 95 - 105 gr

7.

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

7. Berikut adalah bahan penyusun pentol yaitu, kecuali?

a. Jamur Porcini
b. Jamur Shitake
c. Udang kupas
d. Ayam

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