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WorksheetsSoalan Penyimpanan Makanan
Total questions: 83
Worksheet time: 42mins
What is meant by defining wet ingredients?
Spices and herbs
Canned goods
Cooked food
Raw ingredients or ingredients that have not been cooked
What are the advantages of using a freezer as a storage place for meat and seafood?
Good for daily use food storage
Good for short-term food storage
Good for food storage for only one day
Good for long-term food storage
Which of the following answers is a part of the dry storage container used in the kitchen?
Ice box
Water jug
Paper bag
Plastic storage container
Which of the following answers is the reason why good ventilation is very important in dry storage operations?
To provide a good environment
To enhance the taste of food
To provide a good response to the body
To keep the stored items in good condition
Which of the following items is not suitable to be stored in a freezer?
Eggs
Ice cream
Fruit puree
Meat, poultry, and seafood
Why must the floor of a walking chiller always be kept dry?
For emergency purposes
Because of company rules and policies
For safety when entering the walking chiller
To maintain cleanliness and safety when entering the walking chiller
What is meant by the FIFO concept?
First in last out.
First in first out.
First in first serve.
First come last serve
Which of the items below cannot be put in the refrigerator?
Juice
Yogurt
Cheese block
Shrimp crackers
What is the best footwear to wear before entering a walking chiller / walking freezer?
Sports shoes
Office shoes
Safety boots
Running shoes
What is the function of lighting in a refrigerator / freezer?
To look more attractive
As decoration for equipment only
To provide enjoyment while using it
To facilitate use and ensure user safety
Event order can be defined as?
A record or report received by an organization at the request of a customer that includes all the desired requirements.
A report delivered by the F&B department to the maintenance department as per customer requirements.
A report issued by the customer to the F&B department to carry out a function.
A report issued by the F&B department to the customer to carry out a function.
What should be considered after receiving an order of goods from the supplier?
Sufficient quantity
Identifying wet and dry ingredients
Ensuring no damaged goods are stored
Storing items in the correct and suitable place
What is the best method for managing storage?
Create a cooking schedule
Develop a cleaning schedule
Develop a preparation schedule
Develop a cleaning schedule
Why should you wrap all food before putting it in the refrigerator?
Because food can sleep
Because food should not dry out
Because food should not get cold
Because food should not harden
Why should you label all items before putting them in the refrigerator?
Easy to take and check stock
Easy to take and cook
Easy to eat
Easy to work
How to manage food in the refrigerator and storage?
Lifo and FIFO concepts
FIFO and Fifi concepts
Lifo and Fofi concepts
FIFO and Fafa concepts
The statement above refers to the outlet?
Main Kitchen
Pastry Kitchen
Cold Kitchen
Butchering
What equipment is suitable for transporting food items to the storage?
Trolley
Basket
Rolling table
Cart
What is the highest position in the organizational chart of a kitchen department?
Executive Chef
Executive Jr. Sous Chef
Executive Sous Chef
Executive Jr. Chef
What is the use of a pressure cooker used in cooking methods correctly?
Boiling
Frying
Baking
Steaming and frying
How does the steaming method occur?
Cold steam from ice water
Hot heat from embers
Hot heat from a burner
Hot steam from boiling water
Which of the following is the temperature for the poaching method?
Temperature between 50°C to 85°C
Temperature between 85°C to 95°C
Temperature between 75°C to 95°C
Temperature between 65°C to 85°C
To diversify dishes from eggs, the poached eggs method is used, what is the most suitable temperature so that the albumin/protein in the egg does not lose?
95°C
80°C
100°C
85°C
For poached eggs, what is the most suitable temperature so that the albumin/protein in the egg does not disappear?
95°C
80°C
100°C
85°C
What is the main ingredient used for the poaching method?
Hot water at the right temperature
Hot oil at the right temperature
Hot heat from embers at the right temperature
Hot heat from a griddle at the right temperature
Poaching is a cooking process to prevent the food from drying out.
Fast
Good
Slow
Late
Which of the following foods cannot be grilled?
Fruit pudding
Vegetables
Meat
Chicken
Which of the following equipment is used for the grilling method?
Bain marie
Deep fat fryer
Steamer
Salamander
How does the grilling method occur?
Using hot oil
Using hot steam from water
Using hot heat from the oven
Using heat from the top of the food or burning embers
What are the disadvantages of using the grilling method on food?
A lot of smoke
The space becomes dirty
Food becomes aromatic
Food is not suitable for reheating
What electrical equipment is suitable for frying?
Oven
Deep fryer
Microwave
Salamander
What are the benefits of using the frying method?
Easily digestible
Food becomes soft quickly
Food tastes better and crispy
No need for attention while frying
What is the main ingredient in the frying process?
Hot water
Milk
Cooking oil/fat
Creamer
Using electrical equipment specifically for frying is an advantage, the most accurate advantage is?
Easy to use
Food becomes tastier
Food becomes aromatic
Temperature is easy to adjust and the fried material is even
Which of the following equipment is commonly used for frying?
Wooden spoon
Wok
Deep fryer
Spatula
How is the sautéing method done?
Steaming with a little water
Boiling with a little water
Frying with a lot of oil/fat
Frying using a little oil/fat
How does the pan-frying cooking process occur?
Convection heat in the oven at moderate temperature
Convection heat in the oven at high temperature
High-pressure heat from a pressure cooker
Moist heat from the oven
In the pan-frying process, what is the suitable temperature?
120°C-200°C
160°C-180°C
140°C-160°C
170°C-200°C
What food is suitable for using the pan-frying method?
Small vegetables
Squid, shellfish, and small fish
Small pieces of fish, chicken, and meat
Large-sized fish, chicken, and meat
What equipment is suitable for cooking foods like cakes, pastries, bread, or biscuits?
Sautéing pan
Deep fryer
Steamer
Oven
What cooking method is suitable for cooking foods like bread?
Grilling
Roasting
Baking
Steaming
You are required to cook meat, chicken, and fish in relatively large pieces and a moderate quantity, while the only equipment provided is an oven that is estimated to be sufficient for use. The result must be juicy and delicious. What is the best cooking method?
Pan-Frying
Grilling
Roasting
Sautéing
There are disadvantages in the boiling process, what is the disadvantage?
Low material cost
No need for full attention
Food materials are always moist
High nutrient loss especially water-soluble vitamins
Among the parts of wheat, which part will be discarded?
Husk
Bran
Germ
Endosperm
Which of the following rice is classified as white rice?
Rich rice
Instant rice
Basmati rice
Long-grain rice
Which of the following is not a type of starch?
Wild rice
Mushroom
Sweet potato
Wehani rice
What type of rice is X?
Polenta rice
Corn soup
Arborio
Oat
Biryani rice is cooked from which rice?
Basmati rice
Wehani rice
Glutinous rice
Arborio rice
Which of the following refers to glutinous rice dishes?
Nasi minyak
Nasi lemak
Pulut kuning
Nasi kukus
How many types of pasta are there in commercial pasta?
5
More than 15
10
15
What method is used to cook pasta?
Steam
Boil
Bake
Grill
What is the main ingredient in making marinara sauce for pasta?
Ground meat
Tomato puree
Parmesan cheese
Seafood stock
What equipment is suitable for preparing laksa sauce?
Stock pot
Plate
Ladle
Colander
What is another name for cellophane noodle?
Pasta
Vercimelli
Glass noodle
Cantonese noodle
How is the correct way to cook rice vermicelli?
Fry with sauce
Noodles are boiled
What is the correct way to cook rice vermicelli?
Fry with sauce
Noodles are fried first
Noodles soaked in water
After frying, serve without sauce
What is the name of the pasta used in the dish above?
Spiral pasta
Fusilli pasta
Spaghetti
Penne
Where is the most suitable place to store cooked food for function?
Chiller
Food warmer
Dry store
Bartender
What is meant by aglio olio?
Pasta and chili flake
Oil and garlic
Garlic and dried chili
Dried chili and seafood
Which legume is rich in fat?
Soybean
Chickpea
Red bean
Black-eyed pea
Among the following, which potato is classified as lentils?
De puy
Beluga
Chickpeas
Mung beans
What nutrient is abundant in legumes?
Protein
Fat
Energy
Carbohydrates
Referring to the image, what is labeled as X?
Pod
Pea skin
Pea seed
Pea pod
What is meant by appetizer?
Small food
Heavy food
Light food
Starter food
Canapés are known as?
Main food
Open bread
Small open sandwiches
Burger
To prepare canapés, when should they be made to maintain their quality?
Early before serving
When serving
Close to serving time
After serving time
Preparation of canapés requires a canapé spread. What is the canapé spread?
Ingredient in canapé
Mixture of egg with base ingredient of canapé
Finely blended vegetable ingredient
Main ingredient seasoned/pureed and mixed with butter or cream
Cold hors d’oeuvres?
Arrangement shows the outer wall exposed and open for passage
Easy to access the desired rack from various directions
Place old ingredients in front and new ingredients at the back
Rack arranged attached to the wall with empty space in the middle and more ingredients piled in the center
The quantity of appetizer servings is usually small because?
Customer demand
Less ingredients
Customers are full
Principle of appetizer preparation
Among the following, which ingredient is in the category of cold appetizers?
Paté
Salad
Risoles
Galantine
What is the similarity between the two salads?
Taste
Color
Type of appetizer
Preparation method
Based on the statement above, what type of salad is most accurate?
Separated-course salad
Accompaniment salad
Main course salad
Dessert salad
What is the most accurate classification for salad Y?
Composed salad
Vegetable salad
Bound salad
Green salad
What is the similarity between the two salads?
Taste
Color
Arrangement method
Preparation method
Which ingredient can be used as a base?
Cheese
Biscuit
Pasta
Green salad leaves
Referring to Salad X, what is categorized as the body?
Apple
Salad
Beans
Mayonnaise
What are the important characteristics of salad that a chef should know?
Shiny
Crispy
Not wilted
Attractive color
Among the following, which salad is categorized as a bound salad?
Egg salad
Caesar salad
Waldorf salad
Longan and papaya salad
What is meant by tossed salad?
Salad mixed with mayonnaise.
Salad mixed with dressing.
Salad left as is.
Salad mixed with citrus fruit.
What is the function of eggs in mayonnaise?
To add flavor
To add color
To increase fat.
As an emulsifier in mayonnaise.
Among the following dressings, which one is in the category of permanent emulsion?
Vinaigrette dressing
Italian dressing
Piquante dressing
Chiffonade dressing
Among the following, which type of oil is suitable for dressing that will be chilled?
Olive oil
Walnut oil
Peanut oil
Winterized oil
Besides being liquid, what other characteristics are there in vinaigrette that differ from mayonnaise?
Whitish-yellow color
Creamier taste
Is a permanent emulsion
Unstable
