H4. Produk Pastry & Bakery 11tb

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| By Yadi
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Yadi
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Quizzes Created: 17 | Total Attempts: 17,090
| Attempts: 275
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  • 1/15 Pertanyaan

    Langkah dalam pembuatan marzipan secara berurutan yaitu ....

    • Pencetakan, pencampuran, pendinginan
    • Pemanasan, perebusan, pencampuran
    • Pemanggangan, pencmapuran, pencetakan
    • Penyangraian, pencampuran, pencetakan
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  • 2. 

    Sejenis pangan yang dibuat terutama dari gula dan bermacam-macam bahan lain, sehingga warna, bentuk dan rasanya juga sangat beragam adalah pengertian dari ....

    • Marzipan

    • Candy

    • Fondant

    • Confectionery

    Correct Answer
    A. Confectionery
    Explanation
    Confectionery refers to a type of food that is primarily made from sugar and various other ingredients, resulting in a wide variety of colors, shapes, and flavors. This can include sweets, candies, chocolates, pastries, and other similar treats. The term encompasses a broad range of sugary confections, making it the most suitable choice for the given description.

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  • 3. 

    Makanan manis yang bahan utamanya terbuat dari cacahan kacang almond dan gula merupakan pengertian dari ....

    • Marzipan

    • Candy

    • Fondant

    • Confectionery

    Correct Answer
    A. Marzipan
    Explanation
    Marzipan is a sweet food made primarily from ground almonds and sugar. It is a type of confectionery that is often used in baking and pastry-making. Marzipan is known for its smooth and pliable texture, which makes it easy to shape and mold into various forms. It is commonly used as a filling or decoration for cakes, cookies, and candies.

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  • 4. 

    Campuran dari marzipan diantaranya adalah, kecuali  ....

    • Kuning telur 

    • Gula icing

    • Essence 

    • Putih telur 

    Correct Answer
    A. Kuning telur 
    Explanation
    The question is asking for a mixture of marzipan, excluding one option. The correct answer is "kuning telur" (egg yolk) because marzipan is typically made from ground almonds and sugar, and does not typically include egg yolks in its recipe.

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  • 5. 

    Kandungan gizi yang tidak terdapat dalam kacang almond yaitu ....

    • Serat

    • Protein

    • Basa 

    • Asam lemak essensial

    Correct Answer
    A. Basa 
    Explanation
    The correct answer is "basa". Basa is not a nutrient found in almonds. Almonds are known for their high fiber content, protein, and essential fatty acids, but they do not contain basa. Basa refers to bases, which are substances that have a pH greater than 7 and are typically found in alkaline substances. Since almonds are not alkaline in nature, they do not contain basa.

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  • 6. 

    Yang bukan merupakan fungsi gula dalam marzipan ialah ....

    • Memberi rasa pahit

    • Memberi rasa lezat

    • Memberi body 

    • Mempengaruhi tekstur 

    Correct Answer
    A. Memberi rasa pahit
    Explanation
    Gula dalam marzipan berfungsi untuk memberi rasa manis dan lezat pada makanan tersebut. Namun, gula tidak memberi rasa pahit dalam marzipan. Sebaliknya, rasa pahit dalam makanan bisa berasal dari bahan lain seperti cokelat hitam atau bahan tambahan lainnya. Oleh karena itu, memberi rasa pahit bukan merupakan fungsi gula dalam marzipan.

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  • 7. 

    Bahan yang berfungsi sebagai pelicin adonan sehingga hasil marzipan lebih halus dan tidak pecah-pecah adalah ....

    • Kacang almond

    • Putih telur

    • Gula icing 

    • Essence 

    Correct Answer
    A. Putih telur
    Explanation
    Putih telur berfungsi sebagai pelicin adonan sehingga hasil marzipan lebih halus dan tidak pecah-pecah.

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  • 8. 

    Makna dari blanching of almonds adalah .

    • Merebus kacang almond

    • Menggoreng kacang almond

    • Memanggang kacang almond 

    • Menumis kacang almond 

    Correct Answer
    A. Merebus kacang almond
    Explanation
    The correct answer is "merebus kacang almond" because "blanching" refers to the process of briefly boiling almonds in water and then removing their skins. This method helps to soften the almonds and make it easier to peel off the skin.

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  • 9. 

    Langkah dalam pembuatan marzipan secara berurutan yaitu ....

    • Pencetakan, pencampuran, pendinginan

    • Pemanasan, perebusan, pencampuran

    • Pemanggangan, pencmapuran, pencetakan

    • Penyangraian, pencampuran, pencetakan

    Correct Answer
    A. Pencetakan, pencampuran, pendinginan
    Explanation
    The correct answer is pencetakan, pencampuran, pendinginan. Marzipan is made by first molding or shaping it into the desired form, which is the process of pencetakan. Then, the ingredients are mixed together thoroughly, which is the process of pencampuran. Finally, the marzipan is cooled or allowed to set, which is the process of pendinginan. This sequence of steps ensures that the marzipan is properly formed, mixed, and cooled before it is ready to be used or consumed.

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  • 10. 

    Salah satu alat pengolahan yang digunakan dalam pembuatan marzipan adalah ....

    • Timbangan kue

    • Timbangan kue

    • Sendok takar

    • Cutting board

    Correct Answer
    A. Timbangan kue
    Explanation
    Timbangan kue adalah alat yang digunakan dalam pembuatan marzipan untuk mengukur bahan-bahan dengan akurasi yang tepat. Dalam proses pembuatan marzipan, penting untuk mengukur bahan-bahan dengan proporsi yang benar agar tekstur dan rasa marzipan yang dihasilkan menjadi sempurna. Timbangan kue memungkinkan pengguna untuk menimbang bahan-bahan dengan presisi yang diperlukan, sehingga memastikan bahwa marzipan yang dihasilkan memiliki konsistensi yang baik.

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  • 11. 

    Desiccated coconut merupakan bahan dalam pembuatan marzipan. Nama lain dari bahan tersebut adalah .... 

    • Telur

    • Mentega tawar

    • Kepala parut kering

    • Almond tabur

    Correct Answer
    A. Kepala parut kering
    Explanation
    The correct answer is "kepala parut kering" because desiccated coconut refers to dried and grated coconut. In the context of making marzipan, dried and grated coconut is used as one of the ingredients. The other options, such as telur (eggs), mentega tawar (unsalted butter), and almond tabur (sprinkled almonds), are not alternate names for desiccated coconut and are not typically used in the making of marzipan.

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  • 12. 

    Kandungan gizi yang tidak terdapat dalam kacang almond yaitu ....

    • Serat

    • Protein

    • Basa 

    • Asam lemak essensial

    Correct Answer
    A. Basa 
    Explanation
    The correct answer is basa. Basa is not a nutrient found in almonds. Almonds are known to be a good source of fiber, protein, and essential fatty acids. However, basa is not a nutrient commonly found in almonds.

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  • 13. 

    Makanan manis yang bahan utamanya terbuat dari cacahan kacang almond dan gula merupakan pengertian dari ....

    • Marzipan

    • Candy

    • Fondant

    • Confectionery

    Correct Answer
    A. Marzipan
    Explanation
    Marzipan is a sweet food made primarily from chopped almonds and sugar. It is a type of confectionery that is often used in desserts and cake decorations. Marzipan has a distinct taste and texture, with a smooth and sweet flavor. It is commonly shaped into various forms and can be eaten on its own or used as a filling or topping for cakes and pastries.

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  • 14. 

    Langkah dalam pembuatan marzipan secara berurutan yaitu ....

    • Pencetakan, pencampuran, pendinginan

    • Pemanasan, perebusan, pencampuran

    • Pemanggangan, pencmapuran, pencetakan

    • Penyangraian, pencampuran, pencetakan

    Correct Answer
    A. Pencetakan, pencampuran, pendinginan
    Explanation
    The correct answer is pencetakan, pencampuran, pendinginan. Marzipan is made by first shaping it into molds or pressing it into desired shapes, which is the process of pencetakan (molding). After that, the ingredients are mixed together, which is the process of pencampuran (mixing). Finally, the marzipan needs to be cooled or chilled to set and harden, which is the process of pendinginan (cooling).

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  • 15. 

    Langkah dalam pembuatan marzipan secara berurutan yaitu ....

    • Pencetakan, pencampuran, pendinginan

    • Pemanasan, perebusan, pencampuran

    • Pemanggangan, pencmapuran, pencetakan

    • Penyangraian, pencampuran, pencetakan

    Correct Answer
    A. Pencetakan, pencampuran, pendinginan
    Explanation
    The correct answer is pencetakan, pencampuran, pendinginan. This sequence of steps is logical in the process of making marzipan. First, the marzipan mixture is shaped or molded into the desired form, which is pencetakan (molding). Then, the ingredients are mixed together thoroughly, which is pencampuran (mixing). Finally, the marzipan is left to cool or set, which is pendinginan (cooling). This sequence ensures that the marzipan is properly formed and has the right texture before it is ready to be used or consumed.

    Rate this question:

Quiz Review Timeline (Updated): Mar 21, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 25, 2019
    Quiz Created by
    Yadi

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