STOK , SOUP & SAUCE

STOK , SOUP & SAUCE

University

10 Qs

quiz-placeholder

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STOK , SOUP & SAUCE

STOK , SOUP & SAUCE

Assessment

Quiz

Specialty

University

Practice Problem

Hard

Created by

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Veloute dan Bechamel adalah hasil daripada?

Sos asas putih

Sos asas perang

Sos tomato

Sos mentega

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Apakah yang berlaku jika air sejuk digunakan untuk membuat stok?

Stok akan menjadi cair

Stok akan lebih berperisa

Stok akan menjadi lebih gelap

Stok akan menjadi kelabu dan kurang berperisa

3.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Pilih semua contoh kanji

A. Tepung

B. Tepung Jagung

C. Serbuk Roti

D. Garam

E. Gula

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

tepung jagung dengan air digunakan sebagai agen pemekat

A. roux

B. slurry

D. sauce

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Ia adalah salutan cecair untuk ayam, daging, ikan, pencuci mulut dan produk masakan lain.

A. sup

B. stock

C. sos

D. air

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ia adalah campuran masak bahagian yang sama mengikut berat lemak dan tepung.

A. mirepoix

B. slurry

C. roux

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Manakah stock yang mengambil masa paling cepat dimasak?

A. white stock

B. brown stock

C. fish stock

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