
Pretest K3
Quiz
•
Hospitality and Catering
•
9th Grade
•
Practice Problem
•
Easy
Astrid Alhakim
Used 1+ times
FREE Resource
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5 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Mengapa penting mengikuti prosedur standar dalam penggunaan alat dapur
Agar dapur terlihat lebih bersih dan rapi
Untuk mencegah kecelakaan dan meningkatkan efisiensi
Supaya peralatan tetap baru dan tidak rusak
2.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Apa yang dimaksud dengan CHSE dalam industri kuliner?
Prosedur pemasaran makanan secara global
Metode memasak modern menggunakan teknologi canggih
Standar kebersihan, kesehatan, keselamatan, dan lingkungan
Teknik penyajian makanan dalam restoran berbintang
3.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Mengapa Apron termasuk APD yang penting digunakan saat bekerja di dapur?
Sebagai bagian dari seragam tanpa fungsi keselamatan
Untuk menyerap keringat selama memasak
Sebagai bagian dari seragam tanpa fungsi keselamatan
Untuk melindungi tubuh dan pakaian dari panas, cipratan minyak, atau bahan makanan
4.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Apa kepanjangan dari HACCP?
Hazard and Contamination Control Process
Hygiene and Cleanliness Control Procedure
Hazard Analysis and Critical Control Points
Health and Culinary Control Plan
5.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Apa tindakan pertama jika terjadi kebakaran kecil akibat minyak di dapur?
Menutup dapur agar api tidak menyebar
Menutup api dengan kain basah atau baking soda
Meninggalkan dapur dan mencari bantuan
Menyiram api dengan air secara langsung
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