Culinary arts
Authored by SARILA Moe
Other
1st Grade
Used 28+ times
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15 questions
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1.
FILL IN THE BLANK QUESTION
3 mins • 1 pt
1. Apakah yang dimaksudkan dengan resepi standard?
2.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Berikan 2 kebaikan resepi standard.
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Pilih penyataan yang menggambarkan keburukan resepi standard.
Dapat menghasilkan rasa yang sama dan kualiti yang berbeza
Menunjukkan kreativiti dalam penghasilan makanan
Bebas mengubah suai resepi mengikut kehendak individu
Menimbulkan perasaan jemu kepada chef
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Berikan 1 sebab kenapa seseorang individu perlu membuat pengiraan kos
5.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Apakah yang dimaksudkan dengan belian / kos bahan?
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Terangkan maksud kos overhead.
Nilai sebenar bahan yang digunakan untuk sesuatu pengeluaran
Bayaran pekerja yang terlibat secara langsung dalam sesuatu pengeluaran
Segala perbelanjaan untuk mengendalikan seperti sewa, bahan api, dan penyelenggaraan
Harga yang dibayar oleh pelanggan untuk mendapatkan sesuatu barangan atau perkhidmatan
7.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Kos buruh langsung ialah
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