
Modul 4 Hidangan Asas 2
Authored by FIONA Moe
Other
8th Grade
Used 5+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah peralatan yang digunakan untuk menyajikan kuih tempatan?
Kuali
Pinggan hidang
Griller
Loyang
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa banyak beras pulut yang diperlukan dalam resipi kuih tempatan?
100 g
200 g
150 g
120 g
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah bahan utama dalam inti kuih pulut panggang?
Kelapa parut
Cili merah
Daun pandan
Garam
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa lama masa yang diperlukan untuk mengukus kuih pulut panggang?
15 minit
1 jam
45 minit
30 minit
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah jenis pastri yang dikenali sebagai Pate a choux?
Pastri danish
Pastri rapuh
Pastri choux
Pastri lapis
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah bahan yang digunakan untuk membuat pastri rapuh?
Tepung jagung
Tepung gandum
Tepung pulut
Tepung beras
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah fungsi lemak dalam penyediaan pastri?
Memberi rasa manis
Melembutkan produk
Menambah warna
Menghasilkan tekstur kasar
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