CDP Prepare Set 5

CDP Prepare Set 5

1st - 5th Grade

25 Qs

quiz-placeholder

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CDP Prepare Set 5

CDP Prepare Set 5

Assessment

Quiz

Other

1st - 5th Grade

Practice Problem

Easy

Created by

Training Marugame

Used 2+ times

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25 questions

Show all answers

1.

OPEN ENDED QUESTION

3 mins • 4 pts

Sebutkan bahan-bahan pembuatan 1 batch chicken curry soup beserta gramasinya! 

Evaluate responses using AI:

OFF

2.

OPEN ENDED QUESTION

3 mins • 4 pts

Standard suhu undercounter/upright freezer adalah ___-___°C 

Evaluate responses using AI:

OFF

3.

OPEN ENDED QUESTION

3 mins • 4 pts

Bahan-bahan yang di gunakan untuk proses coating pada pembuatan spicy chicken topping adalah (sebutkan 3) _________ 

Evaluate responses using AI:

OFF

4.

OPEN ENDED QUESTION

3 mins • 4 pts

Butuh _____ gram sukiyaki tare untuk membuat 3 batch sukiyaki beef.  

Evaluate responses using AI:

OFF

5.

OPEN ENDED QUESTION

3 mins • 4 pts

Standard suhu undercounter/upright chiller adalah ___-___°C 

Evaluate responses using AI:

OFF

6.

OPEN ENDED QUESTION

3 mins • 4 pts

Range suhu danger zone adalah ...°C - .... °C. 

Evaluate responses using AI:

OFF

7.

OPEN ENDED QUESTION

3 mins • 4 pts

Pada saat selesai preparation chicken leg, kuraflek apa yang digunakan untuk membersihkan meja preparation? 

Evaluate responses using AI:

OFF

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