H3. Tata Hidang 11 Tb

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Quizzes Created: 17 | Total Attempts: 17,090

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1/45 Pertanyaan

Daftar makanan yang disajikan kepada tamu di ruang makan disebut...
- American breakfast
- Lunch menu
- Menu
- Dinner

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2.

Yang bukan merupakan fungsi menu....
- Menetapkan kebutuhan bahan makanan yang akan dibeli
- Tidak berpengaruh terhadap jumlah karyawan
- Mempengaruhi peralatan pengolahan
- Pengaturan fasilitas penataan dan ruangan yang digunakan
Correct Answer

A. Tidak berpengaruh terhadap jumlah karyawan

Explanation

The correct answer is "tidak berpengaruh terhadap jumlah karyawan". This is because the other options all describe functions of a menu, such as determining the needed ingredients, influencing the equipment used for food processing, and organizing the layout and space of the facility. However, the number of employees is not directly affected by the menu, as it is determined by other factors such as the size of the establishment and the workload.

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3.

Makna dari supper dalam klasifikasi menu berdasarkan waktu adalah...
- Pagi
- Malam
- Siang
- Tengah malam
Correct Answer

A. Tengah malam

Explanation

The meaning of "supper" in the classification of menu based on time is "tengah malam" or midnight. This suggests that "supper" refers to a meal that is typically consumed late at night, specifically during the midnight hours. It implies that the menu classification system categorizes meals based on the time of day they are typically consumed, and "supper" specifically refers to the meal consumed during the late hours of the night.

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4.

Salah satu hidangan makan pagi yang paling tepat yaitu ....
- Continental breakfast
- Lunch
- Brunch
- Sweet breakfast
Correct Answer

A. Continental breakfast

Explanation

A continental breakfast is the most suitable option for a morning meal because it typically includes light and simple items such as pastries, bread, fruit, and coffee. This type of breakfast is commonly served in hotels and is designed to provide a quick and easy option for guests to start their day. It is a popular choice for those who prefer a light and convenient meal in the morning without heavy or elaborate dishes.

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5.

Le menu berasal dari bahasa ....
- Amerika
- Perancis
- Inggris
- Finlandia
Correct Answer

A. Perancis

Explanation

The word "menu" is of French origin. The question is asking where the word "menu" comes from, and the correct answer is "Perancis," which is the Indonesian word for "France."

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6.

Sari buah, roti dengan mentega, telur dengan sosis,kopi merupakan jenis sarapan ....
- Continental breakfast
- Indonesian breakfast
- American breakfast
- Indian breakfast
Correct Answer

A. American breakfast

Explanation

The given items, such as fruit, bread with butter, eggs with sausage, and coffee, are commonly associated with an American breakfast. Continental breakfast typically includes lighter options like pastries and coffee, while Indonesian and Indian breakfasts have different traditional dishes. Therefore, the combination of items mentioned suggests an American breakfast.

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7.

Tipe menu yang terdiri dari banyak pilihan makanan dan harga di masing-masing hidangan disebut ....
- Ala carte menu
- Table dhote menu
- Mixed menu
- Special party menu
Correct Answer

A. Ala carte menu

Explanation

The correct answer is ala carte menu. An ala carte menu is a type of menu that offers a wide range of food options, each with its own price. Customers can choose individual dishes from the menu according to their preferences, and they are charged separately for each item they order. This type of menu provides flexibility and allows customers to create their own customized meals by selecting specific dishes from the menu.

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1
8.

Susunan beberapa makanan khusus yang akan dihidangkan pada suatu jamuan atau pesta yang bersifat khusus juga merupakan tipe ....
- Ala carte menu
- Table dhote menu
- Mixed menu
- Special party menu
Correct Answer

A. Special party menu

Explanation

The correct answer is "special party menu". This is because the question is asking for a type of menu that consists of a selection of special foods that will be served at a special event or party. The other options, such as a la carte menu, table dhote menu, and mixed menu, do not specifically indicate a menu for a special occasion or party.

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1
9.

Campuran antara a"la carte dan table d"hote menu merupakan tipe ....
- Ala carte menu
- Table dhote menu
- Mixed menu
- Special party menu
Correct Answer

A. Mixed menu

Explanation

The correct answer is "mixed menu". A mixed menu refers to a combination of both a la carte and table d'hote menus. In an a la carte menu, each dish is priced separately, allowing customers to choose individual items. On the other hand, a table d'hote menu offers a fixed selection of courses for a set price. A mixed menu combines elements of both, providing customers with the option to choose individual dishes or opt for a pre-set menu.

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10.

Yang bukan merupakan salah satu jenis special party menu sebagai berikut ....
- Jamuan upacara kematian
- Jamuan promosi
- Jamuan untuk rombongan
- Jamuan kenegaraan
Correct Answer

A. Jamuan upacara kematian

Explanation

The correct answer is "jamuan upacara kematian". This is because the other options listed are all types of special party menus, such as "jamuan promosi" (promotion party), "jamuan untuk rombongan" (party for a group), and "jamuan kenegaraan" (state banquet). However, "jamuan upacara kematian" refers to a funeral reception, which is not typically considered a special party menu.

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11.

Pengertian dari appetite adalah ....
- Makanan pembuka
- Hidangan pemula
- Pembangkit selera
- Snack asin
Correct Answer

A. Pembangkit selera

Explanation

The correct answer is "pembangkit selera". In Indonesian, "pembangkit selera" translates to "appetite stimulant". This term refers to something that can increase or stimulate one's desire to eat. Therefore, it is the most appropriate definition for the word "appetite" in this context.

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1
12.

Contoh makanan pembuka panas yaitu ....
- Salad
- Quiche loraine
- Canape
- Pate
Correct Answer

A. Quiche loraine

Explanation

Quiche Lorraine is a hot appetizer that is commonly served as a starter. It is a savory tart made with a pastry crust filled with a mixture of eggs, cream, cheese, and bacon or ham. Quiche Lorraine is typically baked until golden brown and served warm. It is a popular choice for a hot appetizer because it is delicious and satisfying.

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13.

Contoh makanan pembuka dingin seperti ....
- Salad
- Fritter
- Cheese souffle
- Quiche loraaine
Correct Answer

A. Salad

Explanation

The given options are examples of cold appetizers. A salad is a common cold appetizer that typically consists of mixed greens, vegetables, and dressing. It is served chilled and is a refreshing way to start a meal. Fritters are also a type of cold appetizer where ingredients like vegetables or meat are coated in batter and fried until crispy. Cheese souffle and quiche Lorraine are both savory dishes that are served cold and can be enjoyed as appetizers.

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14.

Contoh makanan penutup panas ialah ....
- Bavarois
- Pie
- Choux paste
- Eclair
Correct Answer

A. Pie

Explanation

Pie is a suitable hot dessert because it is typically served warm or hot. It is made by baking a sweet or savory filling inside a pastry crust, which is often heated in the oven before serving. The warm filling and flaky crust make pie a comforting and satisfying dessert option.

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15.

Contoh makanan penutup dingin adalah ....
- Fruit salad
- Crepe suzette
- Banana flambe
- Banana pie
Correct Answer

A. Fruit salad

Explanation

Fruit salad is a cold dessert that is typically made by combining various fruits together and serving them chilled. It is a popular choice for a cold dessert as it is refreshing, light, and healthy. Other options like crepe suzette, banana flambe, and banana pie may be delicious desserts but they are not specifically categorized as cold or chilled desserts.

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16.

Faktor yang tidak mempengaruhi rancangan suatu menu yaitu ....
- Waktu
- Jenis hidangan
- Kemampuan juru masak
- Suara, gerak
Correct Answer

A. Suara, gerak

Explanation

Suara dan gerak bukanlah faktor yang mempengaruhi rancangan suatu menu. Faktor-faktor yang mempengaruhi rancangan menu biasanya meliputi waktu yang tersedia untuk memasak atau melayani hidangan, jenis hidangan yang diinginkan, dan kemampuan juru masak dalam mengolah makanan. Suara dan gerak mungkin dapat mempengaruhi pengalaman makan atau suasana restoran, tetapi tidak secara langsung mempengaruhi rancangan menu itu sendiri.

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17.

Hal yang perlu diperhatikan dalam menyusun menu antara lain sebagai berikut kecuali ....
- Tempat makan
- Pengulangan warna
- Pengulangan istilah
- Keseimbangan rasa
Correct Answer

A. Tempat makan

Explanation

The given answer, "tempat makan," does not need to be considered when creating a menu. The other options, such as "pengulangan warna," "pengulangan istilah," and "keseimbangan rasa," are all factors that should be taken into account when designing a menu. The location or ambiance of the dining establishment, represented by "tempat makan," is not directly related to the menu itself.

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18.

Jenis peralatan pelayanan makanan dan minuman diantaranya, kecuali ....
- Hygiene sanitasi
- Perlengkapan meja makan
- Peralatan makan
- Lenan meja makan
Correct Answer

A. Hygiene sanitasi

Explanation

The correct answer is hygiene sanitasi. This option is different from the others because it does not refer to any type of food and beverage service equipment. Hygiene sanitasi refers to the practices and measures taken to maintain cleanliness and prevent the spread of diseases in a food and beverage establishment. The other options, perlengkapan meja makan, peralatan makan, and lenan meja makan, all refer to various types of tableware and eating utensils used in food service.

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19.

Meja, kursi, side stand, dispenser counter, gueridon merupakan jenis peralatan ....
- Perlengkapan ruang makan
- Perlengkapan meja makan
- Peralatan makan
- Lenan meja makan
Correct Answer

A. Perlengkapan ruang makan

Explanation

The given options consist of different terms related to dining or eating. "Perlengkapan ruang makan" translates to "dining room equipment" in English, which is the most appropriate term to describe the items mentioned in the question such as meja (table), kursi (chair), dispenser counter, etc. Therefore, "perlengkapan ruang makan" is the correct answer as it encompasses all the mentioned items and is the most fitting term in the given context.

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20.

Silverware, chinaware, glassware merupakan jenis peralatan ....
- Perlengkapan ruang makan
- Perlengkapan meja makan
- Peralatan makan
- Lenan meja makan
Correct Answer

A. Peralatan makan

Explanation

The given options are all related to dining or eating. "Silverware, chinaware, glassware" are all types of utensils or tableware used for eating. "Peralatan makan" is the Indonesian translation for "eating utensils" or "tableware," which accurately describes the given items. Therefore, the correct answer is "peralatan makan."

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21.

Moulton, place mats, table cloth, guest napkin, skirting merupakan jenis peralatan ....
- Perlengkapan ruang makan
- Perlengkapan meja makan
- Peralatan makan
- Lenan meja makan
Correct Answer

A. Lenan meja makan

Explanation

The given options are related to dining and table settings. "Lenan meja makan" is the correct answer as it translates to "tablecloth" in English, which is a type of table linen used to cover the table during meals. The other options do not specifically refer to table linens, but rather to dining room equipment, tableware, and dining utensils.

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22.

Perlengkapan yang berbentuk meja atau lemari/rak, sebagai alat bantu pelayanan, tempat menyimpan alat dan bumbu, memiliki kotak atau laci disebut ....
- Gueridon
- Dispenser counter
- Side stand / side board
- Guest chair
Correct Answer

A. Side stand / side board

Explanation

The correct answer is "side stand / side board". In the given question, the description provided matches the function and characteristics of a side stand or side board. It is described as a piece of furniture in the form of a table or cabinet, used as a service tool and storage place for utensils and spices, and having drawers or compartments. A gueridon is a type of small table, a dispenser counter is a different type of furniture, and a guest chair is a seating option, none of which match the given description.

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23.

Lenan yang digunakan pada buffet table sebagai penutup meja samping..
- Skirting
- Place mats
- Table cloth
- Guest napkin
Correct Answer

A. Skirting

Explanation

Skirting adalah jawaban yang tepat karena dalam konteks ini, skirting merujuk pada kain yang digunakan sebagai penutup meja samping pada buffet table. Skirting biasanya terbuat dari kain yang panjang dan lebar, dan digunakan untuk menyembunyikan atau menghias bagian bawah meja serta memberikan tampilan yang lebih estetis dan rapi.

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24.

Wine glass, water goblet, high ball glass jenis peralatan makan dari
- Silver ware
- Cutlery
- Chinaware
- Glass ware
Correct Answer

A. Glass ware

Explanation

The given answer, "glass ware," is correct because the question is asking for the type of eating utensils made from silverware, cutlery, chinaware, or glassware. Out of the options provided, glassware is the only one that matches the description of the items mentioned in the question, which are wine glass, water goblet, and high ball glass.

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25.

Salt pepper shaker, candle holder merupakan bagian dari jenis peralatan....
- Ruang makan
- Table accesories
- Equipment
- Lenan meja makan
Correct Answer

A. Table accesories

Explanation

The given correct answer is "table accessories". This is because salt pepper shaker and candle holder are commonly used as decorative items on a dining table. They are not essential equipment but rather additional accessories that enhance the overall aesthetic of the table setting. Therefore, they fall under the category of table accessories.

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26.

Alat yang berfungsi sebagai cangkir kopi kecil dan tatakan disebut
- Demi tasse cup and saucer
- Soup cup and saucer
- Coffee cup and saucer
- Tea cup and saucer
Correct Answer

A. Demi tasse cup and saucer

Explanation

The correct answer is "demi tasse cup and saucer". This term refers to a small cup and saucer specifically designed for serving strong coffee, usually after a meal. The word "demi tasse" is derived from French, meaning "half cup", indicating its smaller size compared to regular coffee cups. The use of a saucer with the cup is traditional and helps to catch any spills or drips.

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27.

Table accesories digunakan pada restoran yang menerapkan ...
- Salt pepper shaker
- Meja putar
- Bunga
- Nomor meja
Correct Answer

A. Meja putar

Explanation

Table accessories are items that are used in restaurants to enhance the dining experience. One such accessory is a salt and pepper shaker, which allows customers to season their food according to their taste. Another common table accessory is a rotating table, also known as a lazy Susan, which allows for easy sharing of dishes among diners. While flowers and table numbers are also used in restaurants, they are not considered table accessories in the same way as salt and pepper shakers or rotating tables.

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28.

Yang tidak termasuk ke dalam teknik pencucian adalah
- Scrapping
- Marinating
- Flushing
- Washing
Correct Answer

A. Marinating

Explanation

Marinating is the process of soaking food in a seasoned liquid to enhance its flavor. It is not a technique used specifically for washing or cleaning items. Scrapping, flushing, and washing are all techniques commonly used in cleaning or washing tasks. Therefore, marinating is the option that does not belong in the category of washing techniques.

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2
29.

Tindakan yang bertujuan untuk membebashamakan peralatan
- Scrapping
- Soaking
- Flushing
- Sanitazing
Correct Answer

A. Sanitazing

Explanation

Sanitizing refers to the action of cleaning or disinfecting equipment to remove any harmful bacteria or germs. It is done to ensure that the equipment is safe to use and free from any potential contaminants. This process is important in various industries such as food preparation, healthcare, and manufacturing to maintain hygiene standards and prevent the spread of infections.

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30.

Dan mengeras di peralatan disebut...
- Scrapping
- Soaking
- Flushing
- Sanitazing
Correct Answer

A. Soaking

Explanation

Soaking refers to the process of immersing something in a liquid, usually for a period of time, in order to soften or clean it. In the given context, if something becomes soft and hardened on equipment, it would make sense to soak it in a liquid to loosen and remove the hardened material. Therefore, soaking is the most appropriate term to describe this process.

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1
31.

Suhu dan waktu yang baik selama perendaman yaitu
- 20°c dan 10-20 menit
- 40°c dan 20-30 menit
- 60°c dan 30-60 menit
- 80°c dan 40-70 menit
Correct Answer

A. 60°c dan 30-60 menit

Explanation

The correct answer is 60°C and 30-60 minutes. This temperature and time range are considered optimal for the soaking process. The higher temperature helps to speed up the process of soaking and allows for better penetration of the liquid into the material. The longer time range ensures that the material is thoroughly soaked and any desired effects, such as softening or flavor infusion, are achieved.

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32.

Dalam membersihkan peralatan yang menggunakan tindakan sanitasi kering, penggunaan towel sebaiknya tidak digunakan. Hal ini termasuk kedalam tahapan pembersihan ....
- Sanitazing
- Toweling
- Rinsin
- Washing
Correct Answer

A. Toweling

Explanation

Dalam membersihkan peralatan yang menggunakan tindakan sanitasi kering, penggunaan towel sebaiknya tidak digunakan. Hal ini menunjukkan bahwa penggunaan handuk atau towel tidak disarankan dalam proses pembersihan dengan sanitasi kering.

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33.

Cara menghilangkan kotoran pada peralatan seperti
- Melarutkan dengan air lemon
- Menggunakan detergen
- Ditempatkan pada sinar matahari
- Pemakaian sabut, tapas atau abu gosok
Correct Answer

A. Pemakaian sabut, tapas atau abu gosok

Explanation

The correct answer is "pemakaian sabut, tapas atau abu gosok". This is because using scrubbers, sponges, or abrasives like ash can help remove dirt and stains from equipment effectively. These materials have rough surfaces that can scrub away dirt particles and grime, leaving the equipment clean.

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34.

Cara hilangkan lemak dan minyak yaitu
- Direndam dalam air panas 60°c
- Melarutkan dengan sabun
- Ditempatkan pada sinar matahari
- Ditempatkan pada oven penyimpanan piring
Correct Answer

A. Direndam dalam air panas 60°c

Explanation

Soaking in hot water at 60°C can help to remove fat and oil. Hot water can help to break down the fat molecules and make them easier to remove. The heat also helps to loosen the fat and oil from the surface it is on, making it easier to clean. Therefore, soaking in hot water at 60°C is an effective method to remove fat and oil.

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35.

Cara menghilangkan bau amis pada ikan
- Melarutkan dengan air lemon
- Ditempatkan pada sinar matahari
- Ditempatkan pada oven penyimpanan piring
- Penggunaan air bertekanan tinggi
Correct Answer

A. Melarutkan dengan air lemon

Explanation

Melarutkan ikan dengan air lemon dapat membantu menghilangkan bau amis pada ikan. Air lemon memiliki sifat asam yang dapat membantu mengurangi bau amis yang dihasilkan oleh ikan. Asam dalam air lemon dapat meresap ke dalam daging ikan dan mengikat senyawa-senyawa yang menyebabkan bau amis. Selain itu, aroma segar dari lemon juga dapat menutupi bau amis yang masih tersisa. Oleh karena itu, melarutkan ikan dengan air lemon adalah cara yang efektif untuk menghilangkan bau amis pada ikan.

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36.

Suatu alat yang terbuat dari kain katun yang digunakan saat menyantap hidangan....
- Moulton
- Table cloth
- Napkin
- Skirting
Correct Answer

A. Napkin

Explanation

A napkin is a cloth made of cotton that is used while eating to wipe one's mouth or hands. It is commonly used to maintain cleanliness and hygiene during meals.

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37.

Yang bukan syarat pemakaian serbet makan yaitu
- Mudah menyerap air
- Mudah dibersihkan
- Wajib dikanji
- Bersih dan licin
Correct Answer

A. Wajib dikanji

Explanation

The correct answer is "wajib dikanji" because it is the only option that does not describe a characteristic or requirement for the use of a napkin. The other options, "mudah menyerap air" (easily absorbs water), "mudah dibersihkan" (easy to clean), and "bersih dan licin" (clean and smooth), all describe desirable qualities for a napkin. However, "wajib dikanji" (must be starched) does not relate to the functionality or characteristics of a napkin.

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38.

Hal-hal yang harus diperhatikan pada saat melipat napkin, kecuali
- Cuci tangan dengan bersih
- Jangan terlalu banyak menyentuh napkin
- Gunakan napkin yang bersih dan halus
- Gunakan sarung tangan plastik
Correct Answer

A. Gunakan sarung tangan plastik

Explanation

The given options provide suggestions for things to consider when folding a napkin. The correct answer is "gunakan sarung tangan plastik" which means "use plastic gloves." This option is not a suggestion for things to consider when folding a napkin, but rather a suggestion for what to use while folding a napkin. The other options provide suggestions such as washing hands properly, not touching the napkin too much, and using a clean and smooth napkin.

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39.

Lipatan serbet yang berawal dari bentuk segitiga adalah
- Candle
- Cardinal hat
- Cockcomb
- Standing fan
Correct Answer

A. Candle

Explanation

The correct answer is candle. This is because candles are often made by folding a triangular-shaped piece of wax or paper to create the base of the candle. The triangular shape allows for easy folding and shaping, making it a common starting point for creating candles.

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40.

Lipatan serbet yang berawal dari bentuk persegi panjang adalah
- Candle
- Cardinal hat
- Cockcomb
- Banana
Correct Answer

A. Cardinal hat

Explanation

The given question is incomplete and not readable, making it difficult to generate an explanation.

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41.

Lipatan serbet yang berawal dari bentuk segi empat adalah
- Candle
- Cardinal hat
- Cockcomb
- Standing fan
Correct Answer

A. Cockcomb

Explanation

A cockcomb is a type of decorative headpiece that resembles the comb of a rooster. It is often worn by people during special events or ceremonies. The question is asking for an item that starts as a square and can be folded into a specific shape. A cockcomb can be made by folding a square piece of paper or fabric into a triangular shape, which fits the criteria given in the question. Therefore, the correct answer is cockcomb.

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42.

Candle, banana, corn berawal dari lipatan..
- Persegi panjang
- Segi empat
- Segitiga
- Jajar genjang
Correct Answer

A. Segitiga

Explanation

The given sequence starts with the word "candle" and then "banana" and "corn". These words do not seem to have any clear pattern or relation. However, the word "segitiga" (which means triangle in Indonesian) is the next word in the sequence. It is possible that the sequence is following a pattern of naming different shapes, and "segitiga" fits this pattern as it is the Indonesian word for triangle.

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43.

Standing fan, cardinal hat berawal dari lipatan
- Persegi panjang
- Segi empat
- Segitiga
- Jajar genjang
Correct Answer

A. Persegi panjang

Explanation

The given answer "persegi panjang" is the correct answer because the question suggests that the standing fan and the cardinal hat originated from a fold. A fold in a rectangular shape would result in a rectangular or square shape, which is represented by a "persegi panjang" in Indonesian. Therefore, it can be inferred that the standing fan and the cardinal hat started as a rectangular shape.

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44.

Cockcomb, double jabbot berawal dari lipatan..
- Persegi panjang
- Segi empat
- Segitiga
- Jajar genjang
Correct Answer

A. Segi empat

Explanation

The correct answer is "segi empat" because the given words "cockcomb" and "double jabbot" indicate that the answer is related to shapes or patterns. Out of the given options, "segi empat" is the only one that represents a quadrilateral or a four-sided shape, which matches the description of a rectangle or a square. Therefore, "segi empat" is the most appropriate answer.

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45.

Linen yang digunakan untuk crumbing down
- Service napkin
- Glass towel
- Buffet cloth
- Tray cloth
Correct Answer

A. Service napkin

Explanation

Service napkin is the correct answer because it is commonly used to crumb down the table during a formal dining service. It is a small, folded cloth that is used to clean the table between courses, removing any crumbs or debris. The other options, such as glass towel, buffet cloth, and tray cloth, are not typically used for this purpose.

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