
Kuiz: Perancangan Menu
Authored by SITI NUR SYAFIQA BINTI MOHD RASIDI KPM-Guru
Mathematics
University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah maksud perancangan menu?
Menyediakan makanan secara spontan tanpa perancangan
Mengatur makanan secara sistematik mengikut keperluan individu
Membeli bahan makanan dalam kuantiti yang banyak
Menilai makanan berdasarkan harga
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a principle in menu planning?
Cook fast food to save time
Serve food of the same color for uniformity
Diversify cooking methods and food colors
Reduce high-fiber foods
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah faktor utama yang mempengaruhi perancangan menu?
Warna hiasan meja
Belanjawan keluarga
Saiz dapur
Jenama bahan masakan
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Perancangan menu adalah penting kerana ia membantu dalam:
Elakkan menggunakan bahan yang sihat
Menyediakan hanya makanan yang mahal
Memastikan keperluan pemakanan dipenuhi secara seimbang
Mengurangkan hidangan utama
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apakah tujuan merancang menu untuk warga emas?
Menyediakan makanan tinggi gula
Meningkatkan pengambilan lemak
Menyesuaikan makanan mengikut keadaan kesihatan
Menyajikan makanan pedas untuk rasa
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of user categories for menu planning?
Teacher cooking for themselves
Active athlete
Chef of an expensive restaurant
Busy bank employee
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kenapa kepelbagaian warna makanan penting dalam perancangan menu?
Menarik selera dan menunjukkan kepelbagaian nutrien
Menjadikan makanan lebih mahal
Menyembunyikan rasa yang tidak menyenangkan
Mengelirukan pengguna
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