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Froggy Jumps
Froggy Jumps

KINEF SKILL (BASIC)- Part 1

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KINEF SKILL (BASIC)- Part 1

Froggy Jumps

Played 24 %Accuracy 70 Average time 03:21
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About this activity

Para murid kuliner wajib menguasai knife skills (keterampilan pisau) karena ini adalah fondasi utama dan identitas dasar seorang profesional di dapur sebelum mempelajari resep yang rumit.

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CULINARY CHAMPIONS
CULINARY CHAMPIONS
Indonesia

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KINEF SKILL (BASIC)- Part 1
 

Froggy Jumps

KINEF SKILL (BASIC)- Part 1Online version

Para murid kuliner wajib menguasai knife skills (keterampilan pisau) karena ini adalah fondasi utama dan identitas dasar seorang profesional di dapur sebelum mempelajari resep yang rumit.

by CULINARY CHAMPIONS
1

Manakah yang bukan teknik pegang pisau ?

2

Sebutkan teknik penahan bahan potongan ?

3

Manakah teknik pegang pisau yang sangat direkomendasikan ?

4

Teknik gerakan memotong yang dimana ujung pisau tetap di talenan, bilah diayun naik turun dan maju mundur yaitu ?

5

Apa pentingnya standarisasi potongan bahan makanan ? (Kecuali)

6

Potongan dari keluarga batang (Strips) ?

7

Potongan keluarga dadu (Dices) berukuran 2-3 mm X 2-3 mm X 2-3 mm yaitu ?

8

Potongan berukuran 5 cm - 6 cm X 6 mm X 6 mm yaitu ?

9

Jika potongan Julienne bila di potong dadu menjadi jenis potongan ?

10

Apakah teknik potongan yang digunakan pada sayur kol yang ditumpuk, digulung dan diiris tipis ?

11

Bentuk potongan kentang ?

12

Potongan apakah ini ?

13

Tourne/Turning ?

14

Jika jenis hidangan sup jernis maka rekomendasi potongannya adalah ?

15

Hidangan tumisan cepat (Saute/Stir-fry) pada umumnya digunakan potongan ?

 
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