
EDP 25 - Kitchen
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Professional Development
Professional Development
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50 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sebutkan bahan-bahan untuk membuat 2 resep RTU Waffle ?
Telur 4 pcs, shortening 150 ml, air filter 1100 ml, waffle mix 900 gr
Telur 4 pcs, shortening 100 ml, air filter 1100 ml, waffle mix 1100 gr
Telur 4 pcs, shortening 150 ml, air filter 1200 ml, waffle mix 900 gr
Telur 4 pcs, shortening 100 ml, air filter 1200 ml, waffle mix 900 gr
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sebutkan bahan-bahan untuk pembuatan Chicken Soup 1 resep ?
Air filter 2 liter, tomato 200 gr, carrot matang 200 gr, sweet corn 250 gram, chicken 3 pcs, soup seasoning 30 gr
Air filter 4 liter, tomato 400 gr, carrot matang 400 gr, sweet corn 500 gram, chicken 6 pcs, soup seasoning 60 gr
Air filter 2 liter, tomato 200 gr, carrot matang 186 gr, sweet corn 250 gram, chicken 4 pcs (≥ 110 gr), soup seasoning 30 gr
Air filter 1 liter, tomato 200 gr, carrot matang 200 gr, sweet corn 250 gram, chicken 3 pcs (110 -130 gr), soup seasoning 30 gr
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa lama Shelflife plastik holding bun ?
2 Hari
5 Hari
3 Hari
7 Hari
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa lama shelf life Burger seasoning di dalam shaker ?
1 hari
3 hari
5 hari
2 hari
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa tujuan dari Resting Chicken ?
Meniriskan shortening pada Chicken
Proses pendiaman Chicken yang sudah matang selama 5 menit.
Agar bumbu Chicken meresap.
Memastikan Chicken matang sempurna dan kualitas produk dalam kondisi terbaik.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa lama holding time waffle pada rack waffle ?
3 jam
2 jam
1 jam
4 jam
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Berapa maksimal penggorengan FF/ CF di mini fryer ?
2 porsi
3 porsi
1 porsi
4 porsi
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