H4. Food And Beverage 11

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  • 1/30 Questions

    Hygiene adalah...

    • Upaya kesehatan dengan cara memelihara dan melindungi 
    • Suatu usaha pencegahan penyakit yang menitik beratkan 
    • Usaha untuk mencegah kontaminasi makanan dan zat-zat yang 
    • Suatu usaha pencegahan penyakit yang menitik beratkan pada 
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About This Quiz

This quiz covers key aspects of food hygiene, sanitation, and proper food storage temperatures, emphasizing health and safety practices in food handling.

H4. Food And Beverage 11 - Quiz

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  • 2. 

    Suatu usaha pencegahan penyakit yang menitik beratkan kegiatan pada usaha kesehatan lingkungan hidup manusia adalah...

    • Hygiene

    • Sanitasi

    • Hygiene dan sanitasi

    • Makanan dan minuman 

    Correct Answer
    A. Sanitasi
    Explanation
    Sanitasi adalah suatu usaha pencegahan penyakit yang menitik beratkan pada usaha kesehatan lingkungan hidup manusia. Sanitasi meliputi upaya-upaya untuk menjaga kebersihan, mengendalikan sampah, mengelola air limbah, dan menyediakan fasilitas sanitasi yang memadai. Dengan adanya sanitasi yang baik, risiko penularan penyakit dapat dikurangi dan lingkungan hidup manusia dapat tetap sehat dan aman.

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  • 3. 

    Ciri-ciri bahan makanan yang baik pada buah-buahan adalah...

    • Tidak ada cairan lain selain getahnya, tidak berbau busuk, tidak ada warna tambahan, kulit utuh

    • Daun, buah atau umbi dalam keadaan segar, tidak ada bekas gigitan hewan, serangga, manusia, bebas dari tanah atau kotoran lainnya

    • Kemasan masih baik, utuh tidak rusak, bocor/kembung

    • Belum habis masa pakai (kadaluwarsa)

    Correct Answer
    A. Daun, buah atau umbi dalam keadaan segar, tidak ada bekas gigitan hewan, serangga, manusia, bebas dari tanah atau kotoran lainnya
    Explanation
    The answer states that good quality fruits should be fresh and free from any signs of bites from animals, insects, or humans. They should also be free from any dirt or other contaminants. This ensures that the fruits are safe for consumption and have not been contaminated by external factors.

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  • 4. 

    Suhu penyimpanan makanan sejuk (cooling) adalah...

    • Suhu penyimpanan 4⁰ C – 10 ⁰ C

    • Suhu penyimpanan ≤ 0 ⁰ C

    • Suhu penyimpanan 10 ⁰ C – 15 ⁰ C

    • Suhu penyimpanan 0 ⁰ C – 4 ⁰ C

    Correct Answer
    A. Suhu penyimpanan 10 ⁰ C – 15 ⁰ C
    Explanation
    The correct answer is "Suhu penyimpanan 10 ⁰ C – 15 ⁰ C". This is the correct temperature range for cooling food storage. Temperatures between 10⁰ C and 15⁰ C are considered ideal for storing perishable foods such as fruits, vegetables, dairy products, and cooked meats. This temperature range helps to slow down the growth of bacteria and other microorganisms, keeping the food fresh and safe for consumption.

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  • 5. 

    Suhu penyimpanan telur, susu dan olahannya dengan lama penggunaan 3 hari atau kurang adalah...

    • Suhu penyimpanan 5⁰ C – 7⁰ C

    • Suhu penyimpanan 15⁰ C

    • Suhu penyimpanan 25⁰ C

    • Suhu penyimpanan 10⁰ C

    Correct Answer
    A. Suhu penyimpanan 5⁰ C – 7⁰ C
    Explanation
    The correct answer is suhu penyimpanan 5⁰ C – 7⁰ C. This temperature range is ideal for storing eggs, milk, and their products with a shelf life of 3 days or less. Keeping these perishable items at a temperature between 5⁰ C and 7⁰ C helps to slow down bacterial growth and maintain their freshness and quality. Storing them at higher temperatures can cause them to spoil quickly and become unsafe to consume.

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  • 6. 

    Potongan jardiniere adalah...

    • Potongan sayuran berbentuk bujur sangkar ukuran 10x10x2 mm

    • Potongan sayuran berbentuk cacahan kecil/besar

    • Potongan sayuran berbentuk kubus ukuran 1x1x1 cm

    • Potongan sayuran berbentuk balok ukuran 3x1x1 cm

    Correct Answer
    A. Potongan sayuran berbentuk balok ukuran 3x1x1 cm
    Explanation
    The correct answer is "Potongan sayuran berbentuk balok ukuran 3x1x1 cm". This answer is correct because it accurately describes the shape and size of the vegetable cuts. The term "potongan jardiniere" refers to a specific type of vegetable cut, which is rectangular in shape with dimensions of 3x1x1 cm. This answer aligns with that description, making it the correct choice.

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  • 7. 

    Paysanne adalah..

    • Potongan sayuran berbentuk bujur sangkar ukuran 10x10x2 mm

    • Potongan sayuran berbentuk cacahan kecil/besar

    • Potongan sayuran berbentuk kubus ukuran 1x1x1 cm 

    • Potongan sayuran berbentuk balok ukuran 3x1x1 cm

    Correct Answer
    A. Potongan sayuran berbentuk bujur sangkar ukuran 10x10x2 mm
    Explanation
    Paysanne adalah potongan sayuran berbentuk bujur sangkar dengan ukuran 10x10x2 mm.

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  • 8. 

    Julienne adalah...

    • Potongan sayuran berbentuk batang korek api ukuran 3-4 cm atau 30-40x2x2 mm

    • Potongan sayuran berbentuk cacahan kecil/besar

    • Potongan sayuran berbentuk kubus ukuran 1x1x1 cm 

    • Potongan sayuran berbentuk balok ukuran 3x1x1 cm

    Correct Answer
    A. Potongan sayuran berbentuk batang korek api ukuran 3-4 cm atau 30-40x2x2 mm
    Explanation
    Julienne adalah potongan sayuran berbentuk batang korek api dengan ukuran 3-4 cm atau 30-40x2x2 mm.

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  • 9. 

    Chopped adalah...

    • Potongan sayuran berbentuk bujur sangkar ukuran 10x10x2 mm

    • Potongan sayuran berbentuk cacahan kecil/besar

    • Potongan sayuran berbentuk kubus ukuran 1x1x1 cm 

    • Potongan sayuran berbentuk balok ukuran 3x1x1 cm

    Correct Answer
    A. Potongan sayuran berbentuk cacahan kecil/besar
    Explanation
    The correct answer is "Potongan sayuran berbentuk cacahan kecil/besar" because the term "chopped" refers to vegetables that have been cut into small or large irregular pieces. This can be done by using a knife or a food processor to create unevenly sized vegetable pieces. The other options (bujur sangkar ukuran 10x10x2 mm, kubus ukuran 1x1x1 cm, balok ukuran 3x1x1 cm) describe specific shapes or sizes, which do not accurately represent the term "chopped."

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  • 10. 

    Macedoine / cube adalah...

    • Potongan sayuran berbentuk bujur sangkar ukuran 10x10x2 mm

    • Potongan sayuran berbentuk cacahan kecil/besar

    • Potongan sayuran berbentuk kubus ukuran 1x1x1 cm 

    • Potongan sayuran berbentuk balok ukuran 3x1x1 cm

    Correct Answer
    A. Potongan sayuran berbentuk kubus ukuran 1x1x1 cm 
    Explanation
    Macedoine / cube adalah potongan sayuran berbentuk kubus ukuran 1x1x1 cm. This means that the vegetables are cut into small cubes with equal sides measuring 1 cm.

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  • 11. 

    Mengolah bahan makanan dalam cairan yang sudah mendidih adalah...

    • Teknik Boiling

    • Teknik Poaching

    • Teknik Braising

    • Steaming

    Correct Answer
    A. Teknik Boiling
    Explanation
    Boiling is the technique of cooking food in a liquid that is at its boiling point. It involves heating the liquid until it reaches a rolling boil and then adding the food to be cooked. This method is commonly used to cook vegetables, pasta, rice, and other ingredients that require thorough cooking in a liquid. Boiling allows for even heat distribution and helps to retain the nutrients in the food. It is a simple and efficient way of cooking and is often used in various culinary applications.

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  • 12. 

    Memasak bahan makanan dengan uap air mendidih adalah...

    • Teknik Boiling

    • Teknik Poaching

    • Teknik Braising

    • Steaming

    Correct Answer
    A. Steaming
    Explanation
    Steaming is the correct answer because it involves cooking food using the steam produced by boiling water. In this method, the food is placed in a steamer basket or a similar container and is cooked by the hot steam, which helps retain the food's nutrients, texture, and flavor. Steaming is a healthy cooking technique as it requires no added fats and oils, making it a popular choice for those looking to reduce their calorie intake or maintain a balanced diet.

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  • 13. 

    Teknik merebus bahan makanan dengan cairan sedikit, kira – kira setengan dari bahan yang akan direbus adalah...

    • Teknik Boiling

    • Teknik Poaching

    • Teknik Braising

    • Steaming

    Correct Answer
    A. Teknik Braising
    Explanation
    Braising is a cooking technique that involves cooking food slowly in a small amount of liquid. It is often used for tougher cuts of meat, such as beef or pork, to make them tender and flavorful. In braising, the food is first seared to develop a rich color and then cooked in a covered pot with a small amount of liquid, such as broth or wine. This slow cooking process allows the flavors to meld together and the meat to become tender.

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  • 14. 

    Mengolah bahan makanan yang terlebih dahulu di tumis bumbunya, dan direbus dengan cairan yang berbumbu dengan api sedang adalah...

    • Stewing

    • Teknik Poaching

    • Teknik Braising

    • Steaming

    Correct Answer
    A. Stewing
    Explanation
    Stewing is the correct answer because it involves cooking food by first sautéing the ingredients in spices and then simmering them in a seasoned liquid over low to medium heat. This method helps to tenderize the food and infuse it with flavors from the spices and liquid.

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  • 15. 

    Shallow Friying adalah...

    • Mengolah makanan dengan menggoreng menggunakan minyak dalam jumlah banyak

    • Teknik mengolah makanan dengan cara memanggang bahan makanan dalam bentuk besar di dalam oven

    • Teknik mengolah makanan diatas lempengan besi panas (gridle) atau diatas pan dadar (teflon)yang diletakkan diatas perapian

    • Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit

    Correct Answer
    A. Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit
    Explanation
    The correct answer is "Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit." This answer explains that Shallow Frying is a process of frying food quickly in a small amount of oil. It suggests that the technique involves using less oil and cooking the food rapidly.

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  • 16. 

    Grilling adalah...

    • Mengolah makanan dengan menggoreng menggunakan minyak dalam jumlah banyak

    • Teknik mengolah makanan dengan cara memanggang bahan makanan dalam bentuk besar di dalam oven

    • Teknik mengolah makanan diatas lempengan besi panas (gridle) atau diatas pan dadar (teflon)yang diletakkan diatas perapian

    • Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit

    Correct Answer
    A. Teknik mengolah makanan diatas lempengan besi panas (gridle) atau diatas pan dadar (teflon)yang diletakkan diatas perapian
    Explanation
    The correct answer is "Teknik mengolah makanan diatas lempengan besi panas (gridle) atau diatas pan dadar (teflon) yang diletakkan diatas perapian". This technique refers to grilling, which involves cooking food on a hot griddle or skillet placed over a fire or heat source. Grilling gives food a smoky and charred flavor, and it is commonly used for cooking meats, vegetables, and seafood.

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  • 17. 

    Baking adalah...

    • Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit

    • Teknik mengolah makanan dengan cara memanggang bahan makanan dalam bentuk besar di dalam oven

    • Teknik mengolah makanan diatas lempengan besi panas (gridle) atau diatas pan dadar (teflon)yang diletakkan diatas perapian

    • Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit

    Correct Answer
    A. Proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit
    Explanation
    Baking adalah proses menggoreng yang dilakukan dengan cepat dalam minyak goreng yang sedikit. This statement correctly defines baking as a cooking technique that involves frying quickly in a small amount of oil. Baking typically refers to cooking food in an oven, but in this case, it is specifically referring to a frying method.

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  • 18. 

    Berikut yang tidak termasuk dalam pernyataan personal hygiene seseorang adalah...

    • Wajib mandi cukup sekali sehari selesai bekerja

    • Menggunakan deodoran yang bisa menyerap keringat dan dapat mencegah bau badan

    • Menggunakan parfum secukupnya, aroma parfum lembut/tidak terlalu berlebihan dan tidak terlalu menyengat 

    • Untuk menghindari bau mulut, sikat gigi setiap kali selesai makan, jika diperlukan menggunakan obat kumur

    Correct Answer
    A. Wajib mandi cukup sekali sehari selesai bekerja
    Explanation
    The given correct answer states that it is not necessary to take a shower once a day after work. This implies that personal hygiene does not include showering daily after work.

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  • 19. 

    Menghindarai makan makanan yang mengundang bau mulut

    • Bahan makanan yang berasal dari nabati adalah...

    • Sayuran dan buah-buahan

    • Ikan

    • Daging

    Correct Answer
    A. Bahan makanan yang berasal dari nabati adalah...
    Explanation
    Bahan makanan yang berasal dari nabati adalah sayuran dan buah-buahan. This is because sayuran and buah-buahan are known to be plant-based foods, which means they come from plants. Ikan (fish) and daging (meat) are not considered as bahan makanan yang berasal dari nabati because they come from animal sources.

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  • 20. 

    Berikut ini merupakan teknik memasak dengan pemanasan kering, kecuali...

    • Baking and roasting

    • Deep frying

    • Blanching

    • Shallow frying

    Correct Answer
    A. Blanching
    Explanation
    Blanching is a cooking technique that involves briefly immersing food in boiling water and then quickly transferring it to ice water to stop the cooking process. This method is used to partially cook food, particularly vegetables, before further cooking or preserving. Baking and roasting, deep frying, and shallow frying are all cooking methods that involve dry heat, while blanching requires the use of water. Therefore, blanching is the only option that does not involve dry heat cooking.

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  • 21. 

    Memasak makanan secara perlahan (95-99 ⁰C) dengan sedikit air dan dihidangkan dengan air rebusannya biasa disebut dengan teknik memasak...

    • Boiling

    • Steaming

    • Setup

    • Poaching

    Correct Answer
    A. Boiling
    Explanation
    The correct answer is boiling. Boiling is the process of cooking food slowly at a temperature of 95-99 ⁰C with a small amount of water. This technique involves submerging the food in boiling water and cooking it until it is fully cooked.

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  • 22. 

    Teknik memasak dengan memanaskan udara panas dan kering di sekelilingnya, biasanya di dalam oven sering disebut dengan teknik...

    • Menggoreng

    • Memanggang

    • Merebus

    • Menumis

    Correct Answer
    A. Memanggang
    Explanation
    The correct answer is Memanggang. The question is asking for the cooking technique that involves heating dry hot air around the food, usually done in an oven. This technique is commonly known as "memanggang" or baking in English.

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  • 23. 

    Teknik memasak dengan merebus makanan di bawah titik didih dalam menggunakan cairan yang terbatas jumlahnya,disebut...

    • Baking and roasting

    • Braising

    • Poaching

    • Boiling

    Correct Answer
    A. Poaching
    Explanation
    Poaching is a cooking technique that involves simmering food in a small amount of liquid below the boiling point. This method is commonly used for delicate foods such as eggs, fish, and fruits, as it allows them to cook gently and retain their shape, texture, and flavor. Unlike boiling, which uses a larger amount of liquid and higher temperatures, poaching requires a limited amount of liquid to cook the food slowly and evenly. Therefore, the correct answer is poaching.

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  • 24. 

    Teknik mengolah makanan yang terlebih dahulu di tumis bumbunya dan direbus dengan cairan yang berbumbu dengan api sedang, disebut...

    • Stewing

    • Braising

    • Poaching

    • Boiling

    Correct Answer
    A. Stewing
    Explanation
    Stewing is the correct answer because it involves cooking food by first sautéing the ingredients and then simmering them in a seasoned liquid over low heat. This method allows the flavors to meld together and the food to become tender. Braising involves searing the food before simmering it, poaching involves cooking the food in liquid without browning it, and boiling involves cooking the food in a large amount of liquid at a high temperature.

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  • 25. 

    Teknik mengolah bahan makanan dengan cara memanggang bahan makanan dalam bentuk besar didalam oven, disebut dengan...

    • Roasting

    • Boilong

    • Poaching

    • Deep frying

    Correct Answer
    A. Roasting
    Explanation
    Roasting is the correct answer because it refers to the technique of cooking food by baking it in a large form inside an oven. This method typically involves cooking meat or vegetables at a high temperature, resulting in a crispy outer layer and a tender interior. Roasting is commonly used for large cuts of meat, whole poultry, and root vegetables. It is a dry heat cooking method that enhances the flavors and textures of the food being cooked.

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  • 26. 

    Apakah yang dimaksud dengan teknik memasak deep frying?

    • Memasak dengan sedikit minyak 

    • Menggoreng dengan wajan dangkal

    • Menggoreng dalam miyak

    • Memasak bahan makanan dengan uap air

    Correct Answer
    A. Menggoreng dalam miyak
    Explanation
    Deep frying is a cooking technique that involves submerging food in hot oil. This method uses a large amount of oil to fully immerse the food, resulting in a crispy and golden exterior. The high temperature of the oil quickly cooks the food, creating a delicious texture and flavor. Therefore, the correct answer is "Menggoreng dalam miyak" which translates to "Frying in oil" in English.

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  • 27. 

    Berikut merupakan jenis teknik memasak dengan pemanasan basah, kecuali...

    • Merebus

    • Mengukus

    • Blanching

    • Saute

    Correct Answer
    A. Saute
    Explanation
    The question asks for the cooking technique that does not involve wet heat. Saute is a cooking technique that involves quickly cooking food in a small amount of fat over high heat. It does not involve the use of water or any other form of wet heat. Therefore, saute is the correct answer.

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  • 28. 

    Pemanasan pendahuluan atau perlakuan pemanasan tipe pasteurisasi yang dilakukan pada suhu kurang dari 100⁰C selama beberapa menit adalah...

    • Merebus

    • Mengukus

    • Blansing

    • Saute

    Correct Answer
    A. Blansing
    Explanation
    Blansing is the correct answer because it refers to the process of briefly boiling or scalding food in water or steam. This method is commonly used to partially cook vegetables or fruits before freezing or canning them. It helps to inactivate enzymes, preserve color and texture, and remove dirt or bacteria from the surface of the food. Unlike boiling or sautéing, blansing is done at a temperature below 100⁰C for a short period of time.

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  • 29. 

    Steaming adalah...

    • Memasak dengan sedikit minyak 

    • Memasak bahan makanan dengan uap air mendidih

    • Menggoreng dengan wajan dangkal

    • Menggoreng dalam miyak

    Correct Answer
    A. Memasak bahan makanan dengan uap air mendidih
    Explanation
    Steaming adalah metode memasak bahan makanan dengan menggunakan uap air mendidih. Dalam proses ini, bahan makanan diletakkan di atas rak atau dalam alat khusus yang memiliki lubang-lubang untuk memungkinkan uap air masuk dan mengenai bahan makanan. Uap air yang panas akan memasak bahan makanan secara perlahan dan merata, sehingga menjaga nutrisi dan kelezatan makanan. Metode ini juga mengurangi penggunaan minyak, sehingga lebih sehat dibandingkan dengan metode memasak lainnya seperti menggoreng.

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  • 30. 

    Sterilisasi adalah...

    • Memasak dengan sedikit minyak 

    • Menggoreng dalam miyak

    • Menggoreng dengan wajan dangkal

    • Proses termal untuk mematikan semua mikroba beserta spora-sporanya

    Correct Answer
    A. Proses termal untuk mematikan semua mikroba beserta spora-sporanya
    Explanation
    Sterilisasi adalah proses termal yang digunakan untuk mematikan semua mikroba, termasuk spora-spora mikroba. Proses ini melibatkan pemanasan suhu tinggi untuk memastikan bahwa semua mikroorganisme yang ada dalam benda atau lingkungan tertentu benar-benar dimusnahkan. Sterilisasi penting dalam berbagai bidang, seperti industri makanan, kesehatan, dan laboratorium, untuk mencegah penyebaran penyakit dan kontaminasi mikroba yang dapat membahayakan manusia.

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  • Current Version
  • Feb 11, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 25, 2019
    Quiz Created by
    Yadi

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