
PASTRY(PIE)
Authored by NUR HUDA
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Professional Development
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6 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 5 pts
1. Nyatakan bahan-bahan dalam penyediaan pie dough?
Tepung
Cecair
Lemak
Garam
2.
MULTIPLE SELECT QUESTION
45 sec • 5 pts
2. Apakah jenis-jenis filling bagi hidangan pie? Pilih tiga (3) jawapan.
Custard filling
Cream filling
Chiffon filling
Melted butter
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
3. Mengapa tart shell perlu dicucuk dengan garfu terlebih dahulu?
Mengelakkan gelembung di tengah selepas dibakar
Memudahkan proses mengeluarkan tart shell
Memberikan warna yang lebih menarik
Membuang angin di dalam doh pastri
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
4. Apakah sebab pie pecah dan lembik?
Inti pie kurang pejal dan cair
Adunan pie terlalu lembik
Tart shell terlalu rapuh
Tempoh memasak terlalu singkat
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
5. Berikan contoh produk pastri yang menggunakan jenis doh flaky pie atau pastri lapis?
Tuna puff
Pie epal
pie kastard
Pie ayam
6.
MULTIPLE SELECT QUESTION
45 sec • 5 pts
6. Baked pie ialah intinya dimasak bersama pie crust yang mentah dan unbaked pie ialah pie crust yang telah dimasak dan diisi dengan inti kemudian disejukkan. Pilih tiga (3) unbaked pie.
Tart telur
Cheese tart
Fruit tart
Chicken pie
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