Soal Prakarya Kelas 7 Bab IV Pengolahan Sayur

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Soal Prakarya Kelas 7 Bab IV Pengolahan Sayur - Quiz

SOAL HARIAN PENGOLAHAN SAYUR


Questions and Answers
  • 1. 

    Bahan Pangan yang berasal dari tumbuhan yang memiliki kadar air tinggi adalah

    • A.

      Sayur

    • B.

      Batang

    • C.

      Buah

    • D.

      Daun

    Correct Answer
    A. Sayur
    Explanation
    Sayur adalah bahan pangan yang berasal dari tumbuhan dan memiliki kadar air yang tinggi. Dalam sayur, sebagian besar komponen adalah air, sehingga membuatnya memiliki kadar air yang tinggi. Berbeda dengan batang, buah, dan daun, sayur biasanya memiliki tekstur yang lebih lembut dan kandungan air yang lebih tinggi. Oleh karena itu, sayur merupakan bahan pangan yang berasal dari tumbuhan yang memiliki kadar air tinggi.

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  • 2. 

    Berikut ini yang termasuk jenis sayuran yang berasal dari bagian batang adalah ...

    • A.

      Sawi, bayam, kubis

    • B.

      Brokoli, turi, kol

    • C.

      Rebung, asparagus, kailan

    • D.

      Lobak, singkong, radis

    Correct Answer
    C. Rebung, asparagus, kailan
    Explanation
    The correct answer is rebung, asparagus, kailan. These vegetables are considered as stem vegetables because they are harvested from the stems or shoots of the plants. Rebung is the shoots of bamboo, asparagus is the young shoots of the asparagus plant, and kailan is a type of Chinese broccoli, which is harvested for its tender stems and leaves. These vegetables are different from the others listed, which are either leafy greens (sawi, bayam, kubis) or root vegetables (lobak, singkong, radis).

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  • 3. 

    Berikut yang tidak termasuk sayuran bunga adalah ....

    • A.

      Option 1

    • B.

      Option 2

    • C.

      Option 3

    • D.

      Option 4

    Correct Answer
    C. Option 3
    Explanation
    The given question asks for the option that does not include a vegetable flower. Since the question does not provide any specific options or information about vegetable flowers, it is impossible to determine which option does not include a vegetable flower. Therefore, an explanation cannot be provided.

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  • 4. 

    Warna hijau pada sayuran terbentuk karena adanya ....

    • A.

      Kalsium yang tinggi

    • B.

      Beta karotin

    • C.

      Perubahan PH

    • D.

      Klorofil

    Correct Answer
    D. Klorofil
    Explanation
    Warna hijau pada sayuran terbentuk karena adanya klorofil. Klorofil adalah pigmen hijau yang terdapat dalam sel tumbuhan dan bertanggung jawab untuk proses fotosintesis. Klorofil ini menyerap energi cahaya matahari dan menggunakan energi tersebut untuk mengubah karbon dioksida dan air menjadi gula dan oksigen. Klorofil memberikan warna hijau pada sayuran karena ia menyerap cahaya merah dan biru, sementara cahaya hijau dipantulkan kembali. Oleh karena itu, sayuran yang mengandung klorofil akan tampak berwarna hijau.

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  • 5. 

    Perhatikan gambar berikut, termasuk sayuran....

    • A.

      Sayuran daun

    • B.

      Sayurang bunga

    • C.

      Sayuran buah

    • D.

      Sayuran umbi

    Correct Answer
    C. Sayuran buah
    Explanation
    The correct answer is "sayuran buah" because in the given options, "sayuran buah" is the only category that specifically refers to fruits. The other options, such as "sayuran daun" (leafy vegetables), "sayuran bunga" (flower vegetables), and "sayuran umbi" (root vegetables) refer to different types of vegetables based on their parts. Therefore, "sayuran buah" is the most appropriate category for fruits among the given options.

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  • 6. 

    Sayuran yang merupakan hasil penyerbukan dan pertumbuhan yang terjadi pada tumbuhan adalah ....

    • A.

      Sayuran daun

    • B.

      Sayuran bunga

    • C.

      Sayuran umbi

    • D.

      Sayuran buah

    Correct Answer
    D. Sayuran buah
    Explanation
    The correct answer is "sayuran buah" because fruits are the result of pollination and growth in plants. Fruits are formed from the fertilized ovary of a flower and contain seeds. They are typically sweet or savory and are consumed as food. Examples of fruit vegetables include tomatoes, cucumbers, and peppers.

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  • 7. 

    Bagian tanaman yang membengkak karena penimbunan makanan ...

    • A.

      Umbi

    • B.

      Daun

    • C.

      Bunga

    • D.

      Buah

    Correct Answer
    A. Umbi
    Explanation
    Umbi adalah bagian tanaman yang membengkak karena penimbunan makanan. Hal ini terjadi karena umbi berfungsi sebagai tempat penyimpanan cadangan makanan bagi tanaman. Umbi biasanya tumbuh di bawah tanah dan memiliki tekstur yang padat. Fungsi utama umbi adalah untuk menyimpan nutrisi dan energi yang akan digunakan oleh tanaman saat kondisi lingkungan tidak mendukung pertumbuhan. Umbi juga dapat berkembang menjadi tanaman baru melalui perkecambahan.

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  • 8. 

    Berikut peranan teknologi pengolahan pangan, kecuali ....

    • A.

      Pengemasan

    • B.

      Perancangan produk

    • C.

      Pengolahan bahan baku

    • D.

      Pendistribusian

    Correct Answer
    D. Pendistribusian
    Explanation
    The given options are all related to the role of technology in food processing, except for "pendistribusian" which means distribution. The other options, "pengemasan" (packaging), "perancangan produk" (product design), and "pengolahan bahan baku" (raw material processing), all directly involve the processing and preparation of food using technology. Distribution, on the other hand, is not directly related to the processing of food but rather focuses on the transportation and delivery of the final products to consumers.

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  • 9. 

    Perhatikan data berikut!
    1. kacang merah
    2. kapri
    3. lobak
    4. kentang
    jenis sayuran yang dimanfaatkan akarnya ditunjukan oleh nomor

    • A.

      1 dan 2

    • B.

      3 dan 4

    • C.

      2 dan 3

    • D.

      4 dan 1

    Correct Answer
    D. 4 dan 1
    Explanation
    Jawaban yang benar adalah 4 dan 1. Berdasarkan data yang diberikan, jenis sayuran yang dimanfaatkan akarnya adalah kentang (nomor 4) dan lobak (nomor 1).

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  • 10. 

    Pengemasan keripik bayam dapat dilakukan dengan ....

    • A.

      Kertas minyak

    • B.

      Plastik

    • C.

      Rantang

    • D.

      Botol kaca

    Correct Answer
    B. Plastik
    Explanation
    The correct answer is "plastik" because packaging spinach chips with plastic is a common and effective method. Plastic packaging helps to keep the chips fresh, protect them from moisture and air, and ensure their crunchiness. Plastic is also lightweight, transparent, and cost-effective, making it a popular choice for packaging various food products.

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  • 11. 

    Perhatikan data berikut!
    1. labu
    2. sayur katuk
    3. buah bit
    4. paprika
    sayuran yang mengandung banyak zat anthocyanin sehingga dapat berwarna biru/merah adalah ...

    • A.

      3 dan 4

    • B.

      2 dan 4

    • C.

      1 dan 2

    • D.

      2 dan 3

    Correct Answer
    A. 3 dan 4
    Explanation
    The correct answer is 3 and 4. Labu and paprika are the vegetables that contain a high amount of anthocyanin, which gives them the ability to be red or blue in color.

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  • 12. 

    Berikut ini yang bukan termasuk mnanfaat sayuran adalah ....

    • A.

      Melancarkan pencernaan

    • B.

      Sumber vitamin, mineral dan gizi pada tubuh

    • C.

      Meningkatkan kadar gula darah

    • D.

      Meningkatkan kadar air dalam jantung

    Correct Answer
    D. Meningkatkan kadar air dalam jantung
    Explanation
    The given answer, "meningkatkan kadar air dalam jantung" (increasing the water level in the heart), is not a benefit of vegetables. Vegetables are known for their ability to aid in digestion, provide essential vitamins, minerals, and nutrients to the body, and help regulate blood sugar levels. However, increasing the water level in the heart is not a recognized benefit of consuming vegetables.

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  • 13. 

    Teknil mengolah makanan dengan menggunakan bahan dasar cairan untuk mematangkannya adalah ...

    • A.

      Mosit heat

    • B.

      Dry Heat

    • C.

      Moist Heat

    • D.

      Frying heat

    Correct Answer
    C. Moist Heat
    Explanation
    Moist heat is the correct answer because it refers to the method of cooking food using liquid as a cooking medium. This can include boiling, simmering, steaming, or poaching. These methods help to retain moisture in the food and result in a tender and moist texture.

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  • 14. 

    Teknik Poaching adalah ....

    • A.

      Mengolah bahan makanan dalam cairan yang sudah mendidih

    • B.

      Memasak bahan makanan dalam bahan cair sebatas menutupi bahan makanan yang direbus dengan api kecil di bawah titik didih

    • C.

      Merebus bahan makanan dengan sedikit cairan dalam panci tertutup dengan api dikecilkan secara berlahan lahan

    • D.

      Teknik memasak bahan dengan saus atau bahan cair

    Correct Answer
    B. Memasak bahan makanan dalam bahan cair sebatas menutupi bahan makanan yang direbus dengan api kecil di bawah titik didih
    Explanation
    The correct answer is "memasak bahan makanan dalam bahan cair sebatas menutupi bahan makanan yang direbus dengan api kecil di bawah titik didih." This technique, known as poaching, involves cooking food in a liquid that barely covers the food, using low heat below the boiling point. This method is commonly used to cook delicate foods such as eggs or fish, as it helps to retain their moisture and delicate texture.

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  • 15. 

    Untuk membuat keripik kentang maka teknik pengolahan yang tepat adalah ....

    • A.

      Sauteing

    • B.

      Grilling

    • C.

      Deep frying

    • D.

      Shallow frying

    Correct Answer
    A. Sauteing
    Explanation
    Sauteing involves cooking food quickly in a small amount of oil or fat over high heat. This technique is not suitable for making potato chips as it requires deep frying in a large amount of oil to achieve the desired crispy texture. Therefore, sauteing is not the correct technique for making potato chips.

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  • 16. 

    Teknik mengolah bahan makanan dengan sedikit minyak olahan dan sedikit cairan adalah ...

    • A.

      Baking

    • B.

      Steaming

    • C.

      Simmering

    • D.

      Sauteing

    Correct Answer
    D. Sauteing
    Explanation
    Sauteing is the correct answer because it involves cooking food quickly in a small amount of oil or fat over high heat. This technique allows the food to retain its natural flavors and textures while also adding a slight crispiness. It typically requires minimal added liquid, making it different from other methods such as baking, steaming, or simmering, which involve more moisture.

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  • 17. 

    Teknik merebus sangat cocok digunakan untuk membuat jenis olahan makanan berikut ini ....

    • A.

      Orak - arik, ca kangkung, tumis daun pepaya

    • B.

      Sayur lodeh, sayur sop

    • C.

      Keripik bayam, keripik kentang

    • D.

      Ca tauge, nasi goreng

    Correct Answer
    B. Sayur lodeh, sayur sop
    Explanation
    The correct answer is sayur lodeh, sayur sop. The explanation is that boiling technique is suitable for making soups and stews, such as sayur lodeh and sayur sop. Boiling allows the vegetables and other ingredients to cook slowly in a liquid, resulting in a flavorful and comforting dish.

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  • 18. 

    Sayuran berwarna kuning disebabkan oleh

    • A.

      Klorofil

    • B.

      Antosianin

    • C.

      Kandungan PH yang tinggi

    • D.

      Beta dan alfa karoten

    Correct Answer
    D. Beta dan alfa karoten
    Explanation
    Sayuran berwarna kuning disebabkan oleh beta dan alfa karoten. Beta dan alfa karoten adalah pigmen yang terdapat dalam sayuran kuning dan oranye. Pigmen ini memberikan warna kuning pada sayuran karena mereka menyerap cahaya biru dan hijau, sementara memantulkan cahaya kuning. Klorofil juga merupakan pigmen yang terdapat dalam sayuran, tetapi klorofil memberikan warna hijau bukan kuning. Antosianin adalah pigmen yang memberikan warna merah, ungu, atau biru pada sayuran, bukan kuning. Kandungan pH yang tinggi tidak berhubungan dengan warna kuning pada sayuran.

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  • 19. 

    Adanya zat anthocyanin yang sensitif terhadap perubahan pH dapat larus dalam air mengakibatkan sayur dengan pigmen berwarna ....

    • A.

      Ungu

    • B.

      Hijau

    • C.

      Merah/biru

    • D.

      Kuning/oranye

    Correct Answer
    C. Merah/biru
    Explanation
    The presence of anthocyanin, a pigment that is sensitive to pH changes, allows it to dissolve in water, resulting in vegetables with a red/blue color.

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  • 20. 

    Singkong, talas, ubi jalar, gadung, gambili termasuk jenis sayuran

    • A.

      Umbi batang

    • B.

      Polong

    • C.

      Batang

    • D.

      Buah

    Correct Answer
    A. Umbi batang
    Explanation
    The given answer "umbi batang" is correct because it correctly categorizes the mentioned vegetables as "umbi batang" or stem tubers. Singkong, talas, ubi jalar, gadung, and gambili are all types of vegetables that have underground stems or tubers that store nutrients for the plants. Therefore, they can be classified as "umbi batang" or stem tubers.

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  • 21. 

    Membuat sayur asem merupakan salah satu contoh olahan makanan yang diolah dengan teknik panas ....

    • A.

      Kering

    • B.

      Basah

    • C.

      Kering dengan minyak

    • D.

      Kering tanpa minyak

    Correct Answer
    B. Basah
    Explanation
    The correct answer is "basah". This is because "membuat sayur asem" refers to the process of making a traditional Indonesian soup dish called "sayur asem". This dish is typically cooked with a combination of vegetables and tamarind broth, which requires the use of water or other liquids to create a wet or moist consistency. Therefore, the correct technique for making sayur asem is to cook it using a wet or moist method, hence the answer "basah".

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  • 22. 

    Teknik mengolah makanan dengan menggoreng menggunakan sedikit minyak adalah

    • A.

      Shallow frying

    • B.

      Deep frying

    • C.

      Sauteing

    • D.

      Grilling

    Correct Answer
    A. Shallow frying
    Explanation
    Shallow frying is the correct answer because it involves cooking food by submerging it partially in oil or fat and cooking it on a medium heat. This technique requires a small amount of oil, making it a healthier option compared to deep frying. It allows the food to cook evenly and develop a crispy outer layer while retaining moisture. Sauteing involves cooking food quickly in a small amount of oil over high heat, while deep frying involves fully submerging food in hot oil. Grilling, on the other hand, involves cooking food on a grill or open flame without the use of oil.

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  • 23. 

    Berikut bahan kemasan yangn memiliki dampat negatif bagi kesehatan yaitu ...

    • A.

      Gelas dan panci

    • B.

      Daun pisang

    • C.

      Plastik, styrofoam

    • D.

      Piring dan mangkok

    Correct Answer
    C. Plastik, styrofoam
    Explanation
    Plastik and styrofoam are materials that have negative impacts on health. Plastik is known to contain harmful chemicals such as BPA (bisphenol A) which can leach into food and beverages, causing potential health risks. Styrofoam, on the other hand, is made from polystyrene, which can release toxic substances when heated or in contact with hot liquids. These materials are not biodegradable and can also contribute to environmental pollution. Therefore, using plastik and styrofoam as packaging materials can have negative effects on both human health and the environment.

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  • 24. 

    Simering dan poaching merupakan cara pengolahan makanan yang merupakan bagian dari teknik panas ....

    • A.

      Basah

    • B.

      Kering dengan minyak

    • C.

      Kering tanpa minyak

    • D.

      Kering

    Correct Answer
    A. Basah
    Explanation
    The correct answer is "basah." Simering dan poaching adalah metode pengolahan makanan dengan menggunakan panas basah. Metode ini melibatkan merebus makanan dalam cairan seperti air atau kaldu, sehingga makanan tetap lembut dan lezat.

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  • 25. 

    Mencuci sayuran segar dengan menggunakan air bersih yang mengalir bertujuan untuk ....

    • A.

      Membuat lebih menarik

    • B.

      Mengeluarkan warna

    • C.

      Mempertahankan kesegaran

    • D.

      Menghilangkan mikrobiologi

    Correct Answer
    D. Menghilangkan mikrobiologi
  • 26. 

    Hal yang menjadi daya tarik konsumen untuk membeli produk olahan pangan adalah ....

    • A.

      Rasanya

    • B.

      Pembuatannya

    • C.

      Persiapannya

    • D.

      Penyajiannya

    Correct Answer
    D. Penyajiannya
    Explanation
    The presentation or serving of a food product plays a significant role in attracting consumers to purchase it. The way a food product is presented can greatly influence its appeal and perceived value. Consumers are often drawn to visually appealing and well-presented food items as it creates a positive impression and enhances the overall dining experience. Therefore, the presentation or serving of a food product is an important factor that can attract consumers to buy processed food products.

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  • 27. 

    Asparagus dan adas merupakan sayuran yang diambil pada bagian ....

    • A.

      Daun

    • B.

      Bunga

    • C.

      Jamur

    • D.

      Batang

    Correct Answer
    D. Batang
    Explanation
    Asparagus and adas are vegetables that are harvested from the stem or stalk. The stem or batang is the part of the plant where the asparagus and adas grow. This is why the correct answer is batang.

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  • 28. 

    Berikut ini termasuk bumbu yang digunakan untuk membuat sayur asem adalah

    • A.

      Laos,  bawang merah, bawang putih, air asam

    • B.

      Kunir, jahe, bawang merah, bawang putih

    • C.

      Bawang merah, bawang putih, merica

    • D.

      Kencur, lada, pala

    Correct Answer
    A. Laos,  bawang merah, bawang putih, air asam
    Explanation
    The correct answer is laos, bawang merah, bawang putih, air asam. These ingredients are commonly used to make sayur asem, a traditional Indonesian sour vegetable soup. Laos (also known as galangal) adds a unique and aromatic flavor to the soup. Bawang merah (shallots) and bawang putih (garlic) provide a savory taste and enhance the overall flavor of the dish. Air asam (tamarind water) gives the soup its signature tangy and sour taste.

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  • 29. 

    Proses akhir dari pengolahan sayur adalah

    • A.

      Perencanaan

    • B.

      Pelaksanaan

    • C.

      Pengemasan/penyajian

    • D.

      Evaluasi

    Correct Answer
    D. Evaluasi
    Explanation
    The correct answer is "evaluasi" because it refers to the final process of assessing or evaluating the outcome of vegetable processing. After the vegetables have been planned, executed, and packaged/presented, the evaluation step is crucial to determine the success of the processing. It involves analyzing the quality, taste, appearance, and overall satisfaction of the processed vegetables.

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  • 30. 

    "Pada minggu pagi ini hujan deras, udara dingin dan perut lapar. bahan pangan di lemari ada sedikit jagung, kacang panjang, kubis, dan melinjo. makanan apa yang nikmat di hari dingin .... " pernyataan di atas termasuk pengolahan bahan pangan pada tahap ....

    • A.

      Ide/gagasan

    • B.

      Identifikasi kebutuhan

    • C.

      Perencanaan

    • D.

      Evaluasi

    Correct Answer
    A. Ide/gagasan
    Explanation
    The given statement describes the situation of a rainy and cold morning with a hungry stomach and limited food supplies in the kitchen. The question asks for the stage of food processing that the statement belongs to. In this context, the statement represents the stage of ideation or generating ideas/gagasan. This is because the person needs to come up with a creative solution or idea for what kind of food would be delicious in such cold weather with the limited ingredients available.

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