
TOPIK 3 MUFFIN
Authored by Pastry Teacher
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University

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah kaedah pencampuran utama yang digunakan dalam penghasilan muffin?
Kneading Method
Muffin Method
Blending Method
Cutting in Fat Method
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah bahan utama dalam resipi asas muffin?
Tepung, gula, baking powder, telur, susu
Tepung, yis, gula, susu, garam
Tepung, shortening, telur, gula perang
Tepung, air, garam, baking soda
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mengapakah muffin tidak boleh diadun terlalu lama?
Untuk mengelakkan muffin menjadi terlalu keras
Untuk memastikan tekstur muffin berlapis
Untuk meningkatkan kegebuan muffin
Untuk memastikan adunan menjadi pekat
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah agen penaik yang biasa digunakan dalam muffin?
Yis
Baking Powder
Baking Soda
Tepung Self-raising
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah ciri utama muffin yang dihasilkan dengan baik?
Permukaan keras dan berwarna gelap
Tekstur ringan dan moist
Tekstur padat dan kering
Permukaan tidak rata
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah yang berlaku jika adunan muffin diadun terlalu lama?
Muffin menjadi lembut
Muffin mempunyai lubang besar di dalamnya
Muffin tidak mengembang
Muffin menjadi terlalu manis
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah fungsi gula dalam resipi muffin?
Memberikan rasa manis dan kelembapan
Membantu pengembangan adunan
Membentuk struktur muffin
Mengikat bahan kering dan basah
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