WorksheetsPROCEDURE TEXT
Total questions: 20
Worksheet time: 20mins
Name
Class
Date
1.
What is the first step in making Bregedel Tempe?
a)
Mashing the tempe with a fork
b)
Mixing the tempe with flour and Royco
c)
Shaping the tempe into golf ball size
d)
Heating the vegetable oil
2.
What is the recommended type of bread to use for Creole Onion Soup?
a)
French bread
b)
Sourdough bread
c)
Whole wheat bread
d)
Rye bread
3.
What is the purpose of flattening the tempe with a fork?
a)
To make it easier to fry
b)
To ensure even cooking
c)
To add texture to the tempe
d)
To make it look more appealing
4.
What is the recommended type of oil to use for frying Bregedel Tempe?
a)
Vegetable oil
b)
Olive oil
c)
Coconut oil
d)
Peanut oil
5.
What is the main ingredient in Bregedel Tempe?
a)
Royco
b)
Tempe
c)
Egg
d)
Flour
6.
What is the recommended number of tempe to fry at a time?
a)
7-8
b)
1-2
c)
3-4
d)
5-6
7.
What is the recommended type of sauce to serve with Bregedel Tempe?
a)
Chili sauce
b)
Soy sauce
c)
Tomato sauce
d)
Barbecue sauce
8.
What is the recommended type of flavoring to use in ice cream?
a)
Vanilla extract
b)
Chocolate syrup
c)
Fruit puree
d)
All of the above
9.
What is the recommended type of milk or cream to use in making ice cream?
a)
Almond milk
b)
Whole milk
c)
Skim milk
d)
It doesn't matter
10.
What is the recommended type of flour to use in Bregedel Tempe?
a)
All-purpose flour
b)
Bread flour
c)
Cake flour
d)
Whole wheat flour
11.
What is the purpose of adding soy sauce and Worcester sauce in Creole Onion Soup?
a)
To make the soup spicier
b)
To add color to the soup
c)
To add flavor to the soup
d)
To make the soup thicker
12.
What is the recommended type of cheese to use in Creole Onion Soup?
a)
Gouda cheese
b)
Mozzarella cheese
c)
Cheddar cheese
d)
Parmesan cheese
13.
What is the recommended size for the ice pieces when making ice cream?
a)
Small
b)
Large
c)
Medium
d)
It doesn't matter
14.
What is the role of flour in making Bregedel Tempe?
a)
To add flavor to the tempe
b)
To help bind the ingredients together
c)
To add color to the tempe
d)
To make the tempe crispy
15.
What is the recommended type of sauce to serve with Creole Onion Soup?
a)
Barbecue sauce
b)
Chili sauce
c)
Soy sauce
d)
Tomato sauce
16.
What is the main ingredient in Creole Onion Soup?
a)
Butter
b)
Onions
c)
Beef stock
d)
Cheese
17.
What is the purpose of draining the fried tempe on absorbent paper?
a)
To ensure even cooking
b)
To add flavor to the tempe
c)
To remove excess oil
d)
To make it look more appealing
18.
What is the recommended type of stock to use in Creole Onion Soup?
a)
Beef stock
b)
Vegetable stock
c)
Chicken stock
d)
Fish stock
19.
What is the cultural significance of Bregedel Tempe?
a)
It is a traditional Indonesian dish
b)
It is a popular street food
c)
It is a dish commonly served during celebrations
d)
All of the above
20.
What is the purpose of adding brown sugar in Creole Onion Soup?
a)
To add sweetness to the soup
b)
To make the soup thicker
c)
To add color to the soup
d)
To make the soup spicier
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