Bab 3 PCKI (Plain Cake, Gateaux, dan Torten)

Bab 3 PCKI (Plain Cake, Gateaux, dan Torten)

12th Grade

10 Qs

quiz-placeholder

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Bab 3 PCKI (Plain Cake, Gateaux, dan Torten)

Bab 3 PCKI (Plain Cake, Gateaux, dan Torten)

Assessment

Quiz

Other

12th Grade

Hard

Created by

Jelita Pasaribu

Used 9+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Cake , gateux, dan torten merupakan produk patiseri yang terbuat dari adonan..........

kental

cair

padat

iced

2.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Cake yang tinggi, ringan, dan halus yang dibuat dengan mencampurkan kuning telus, minyak, tepung terigu, serta baking powder, sedangkan putih telur dan gula dikocok terpisah hingga mengembang kemudian dicampurkan ke adonan kuning telur, merupakan pengertian dari...

Sponge cake

Butter cake

Chiffon cake

Genoise Cake

3.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Sebagai pembentuk struktur dan pengikat bahan lainnya merupakan fungsi dari.........

Gula

Tepung terigu

Telur

Lemak

4.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Menjaga kue agar tahan lama, menambah nilai gizi, memberi aroma pada cake, dan membuat cake terasa empuk komposisinya. merupakan fungsi dari.........

Margarine

Mentega

Lemak

Telur

5.

MULTIPLE SELECT QUESTION

45 sec • 10 pts

Bahan tambahan Cake

Susu

Garam

lemak

Bahan Pengembang

6.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Shu yang tepat untuk membuat cake

170 o C

175 o C

180 o C

185 o C

7.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

Berdasarkan teknik pembuatannya diawali dengan mengocok mentega dan gula secara bersamaan hingga menjadi adonan berbentuk krim, cake tersebut di sebut........

Sponge Cake

Butter Cake

Chiffon Cake

Pound Cake

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