Stock
Authored by Siti Aishah Mat Yusof
Hospitality and Catering
1st Grade
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29 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Stock ialah asas permulaan bagi menghasilkan
Sup dan sos
Sos dan pencuci mulut
Sup dan pencuci mulut
Sup sahaja
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapakah jumlah peratusan bawang bagi penyediaan mirepoix?
20 %
30 %
40 %
50 %
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah yang dimasudkan dengan remouillage?
First stock
Second stock
Skimming
Skimmer
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah bahan - bahan yang terkandung di dalam sachet d’epices?
Bay leaf,thyme, parsley stalk dan coriander leaf
Bay leaf, bell pepper, parsley stalk dan thyme
Bay leaf, thyme, parsley stalk dan peppercorn
Bay leaf, thyme, chinese parsley dan peppercorn
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Potongan mirepoix untuk menghasilkan stok boleh dipotong kecil atau besar bergantung pada
Masa memasak
Api memasak
Suhu memasak
Jumlah bahan dimasak
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah perkakasan yang digunakan untuk melakukan skimming process?
Skimmer
Spider
Wire whisk
Measuring jug
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah yang dimaksudkan dengan depouillage?
Skim the scum
Skimmer
Scum bag
Simmer
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