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Froggy Jumps
Froggy Jumps

Kuis Kepariwisataan - Kuliner/Gastronomi

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Kuis Kepariwisataan - Kuliner/Gastronomi

Froggy Jumps

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About this activity

Materi mengenai Teknik Dasar Memasak, Jenis Potongan, Sauce, dll.

Created by

Pendidikan Nawasena
Pendidikan Nawasena
Indonesia

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Kuis Kepariwisataan - Kuliner/Gastronomi
 

Froggy Jumps

Kuis Kepariwisataan - Kuliner/GastronomiOnline version

Materi mengenai Teknik Dasar Memasak, Jenis Potongan, Sauce, dll.

by Pendidikan Nawasena
1

Teknik memasak dengan menggunakan sedikit minyak di wajan panas disebut

2

Mengapa makanan terkadang direbus sebentar lalu langsung direndam dalam air es (blanching)?

3

Teknik memotong bentuk batang-batang tipis & panjang, serupa dengan bentuk batang korek api disebut

4

Teknik mencincang bahan makanan sampai halus adalah

5

Memasak makanan dalam air mendidih disebut

6

Teknik menjaga kebersihan makanan dan dapur disebut

7

Stock atau kaldu adalah cairan yang dibuat dari perebusan bahan-bahan seperti

8

Fungsi utama roux dalam masakan adalah

9

Kaldu yang bening dan dibuat dari sayuran dan tulang ayam tanpa pewarnaan disebut

10

Gambar tersebut merupakan proses pembuatan sauce apa?

11

Telur termasuk dalam golongan bahan makanan sumber

12

Teknik mengolah makanan dalam oven dengan panas kering disebut

13

Teknik simmering dalam memasak adalah

14

Profesi yang bertanggung jawab atas seluruh kegiatan di dapur profesional disebut

15

Jenis potongan sayuran?

 
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