Ulangan Prakarya 8 Satoe Deni
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- 1.
Penyimpanan makanan setengah jadi biasanya dimasukkan dalam
- A.
Karung plastic
- B.
Karung goni
- C.
Kotak kardus
- D.
Kotak kayu
Correct Answer
B. Karung goniExplanation
Half-cooked food storage is commonly placed in a sack made of jute fibers, also known as a gunny sack. This type of sack is commonly used for storing grains, pulses, and other food items due to its durability and ability to allow air circulation, preventing spoilage.Rate this question:
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- 2.
Pengolahan bahan pangan adalah ….
- A.
Suatu kegiatan mengubah bahan mentah menjadi bahan matang
- B.
Suatu kegiatan bahan makanan siap dikonsumsi
- C.
Suatu kegiatan mengubah bahan makanan siap dikonsumsi
- D.
Suatu kegiatan mengubah bahan mentah menjadi bahan makanan siap dikonsumsi
Correct Answer
D. Suatu kegiatan mengubah bahan mentah menjadi bahan makanan siap dikonsumsiExplanation
The correct answer is "Suatu kegiatan mengubah bahan mentah menjadi bahan makanan siap dikonsumsi." This answer accurately describes the process of food processing, which involves transforming raw materials into edible food products that are ready for consumption.Rate this question:
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- 3.
Serealia adalah ….
- A.
Tanaman menghasilkan zat sebagai sumber serat
- B.
Jenis tumbuhan golongan tanaman yang menghasilkan sari pati kaldu
- C.
Jenis tumbuhan golongan tanaman padian/rumputan (Graminea) untuk menghasilkan bulir-bulir berisi biji-bijian sebagai sumber karbohidrat/pati
- D.
Jenis tumbuhan tanaman padian yang dibudidayakan untuk nasi
Correct Answer
C. Jenis tumbuhan golongan tanaman padian/rumputan (Graminea) untuk menghasilkan bulir-bulir berisi biji-bijian sebagai sumber karbohidrat/patiExplanation
Serealia adalah jenis tumbuhan golongan tanaman padian/rumputan (Graminea) yang menghasilkan bulir-bulir berisi biji-bijian sebagai sumber karbohidrat/pati.Rate this question:
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- 4.
Olahan bahan pangan setengah jadi adalah …
- A.
Mengolah bahan baku pangan dengan proses penjemuran dan asimilasi
- B.
Mengolah bahan baku pangan dengan proses pengawetan, baik secara kimia, fisika, ataupun mikrobiologi
- C.
Mengolah bahan baku pangan dengan proses permentasi
- D.
Mengolah bahan baku pangan dengan proses alakadarnya
Correct Answer
B. Mengolah bahan baku pangan dengan proses pengawetan, baik secara kimia, fisika, ataupun mikrobiologiExplanation
The correct answer is "mengolah bahan baku pangan dengan proses pengawetan, baik secara kimia, fisika, ataupun mikrobiologi." This means that semi-processed food ingredients are processed by preserving them through chemical, physical, or microbiological methods. This helps to extend their shelf life and maintain their quality.Rate this question:
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- 5.
Jenis produk berbentuk potongan pipih tebal atau tipis adalah …
- A.
Misalnya berbagai jenis kerupuk
- B.
Misalnya berbagai jenis terigu
- C.
Misalnya berbagai jenis sagu
- D.
Misalnya berbagai jenis bolu
Correct Answer
A. Misalnya berbagai jenis kerupukExplanation
The correct answer is "misalnya berbagai jenis kerupuk". This is because kerupuk is a type of food product that is commonly found in the form of thin or thick flat pieces. It is often made from various ingredients such as flour, starch, or seafood, and is deep-fried to achieve a crispy texture. Therefore, it fits the description of a product that is flat and can be thick or thin, unlike the other options mentioned.Rate this question:
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- 6.
Produk pangan setengah jadi bentuk pipih tebal atau tipis dari Umbi antara lain :
- A.
Kerupuk tette, keripik singkong, sawut/gaplek ubi jalar, gaplek ubi kayu
- B.
Kerupuk gendar, rengginag, emping jagung
- C.
Kerupuk bawang, bihun, mie, bihun
- D.
Kerupuk gendar, rengginag, emping jagung, kerupuk bawang, bihun
Correct Answer
A. Kerupuk tette, keripik singkong, sawut/gaplek ubi jalar, gaplek ubi kayuExplanation
The correct answer is "kerupuk tette, keripik singkong, sawut/gaplek ubi jalar, gaplek ubi kayu." These are examples of semi-finished food products in flat and thick or thin shapes made from tubers.Rate this question:
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- 7.
Produk setengah jadi dengan bentuk butiran halus dari serealia, seperti ;
- A.
Kerupuk gendar, rengginag, emping jagung
- B.
Kerupuk gendar, rengginag, emping jagung, kerupuk bawang, bihun
- C.
Misalnya berbagai jenis sagu
- D.
Tepung beras, tepung jagung/maizena, tepung terigu, dan tepung sorgum
Correct Answer
D. Tepung beras, tepung jagung/maizena, tepung terigu, dan tepung sorgumExplanation
The given answer includes examples of partially processed grain products such as rice flour, cornstarch, wheat flour, and sorghum flour. These are all fine-grained cereal products that are commonly used in cooking and baking. The other examples mentioned in the question, such as kerupuk gendar, rengginang, emping jagung, kerupuk bawang, and bihun, are not in the form of fine-grained cereal products, so they are not included in the answer.Rate this question:
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- 8.
Produk setengah jadi dengan bentuk butiran halus dari umbi yaitu :
- A.
Tepung ubi jalar, tepung tapioca, tepung talas, dan tepung kentang
- B.
Kerupuk gendar, rengginag, emping jagung, kerupuk bawang, bihun
- C.
Misalnya berbagai jenis sagu
- D.
Kerupuk gendar, rengginag, emping jagung
Correct Answer
A. Tepung ubi jalar, tepung tapioca, tepung talas, dan tepung kentangExplanation
The correct answer is tepung ubi jalar, tepung tapioca, tepung talas, dan tepung kentang. These are all types of flour made from different types of tubers, such as sweet potato, cassava, taro, and potato. These flours are considered as semi-finished products because they are processed from the tubers but are not yet the final product. They are in the form of fine grains and can be used to make various food products like snacks, noodles, and crackers.Rate this question:
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- 9.
Makanan yang masuk kedalam tubuh selain untuk menjaga kesehatan, digunakan untuk..
- A.
Memproses pertumbuhan, mengganti kesegaran tubuh
- B.
Memproses pertumbuhan, mengganti sel-sel yang rusak
- C.
Memproses pertumbuhan, emncari sel-sel yang rusak
- D.
Memproses pertumbuhan, mengganti sel-sel kulit yang rusak
Correct Answer
B. Memproses pertumbuhan, mengganti sel-sel yang rusakExplanation
The correct answer is "memproses pertumbuhan, mengganti sel-sel yang rusak". This is because food that enters the body is used to process growth and replace damaged cells.Rate this question:
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- 10.
Bahan seralia dan umbi dapat dijadikan bahan makanan khas Indonesia seperti :
- A.
Tepung beras, tepung jagung/maizena, tepung terigu, dan tepung sorgum
- B.
Kerupuk gendar, rengginag, emping jagung, kerupuk bawang, bihun
- C.
Jenang, kue adee, bolu, lepet, donat, brownis, chai kue, mie, roti, maupun keripik
- D.
Kerupuk gendar, rengginag, emping jagung
Correct Answer
C. Jenang, kue adee, bolu, lepet, donat, brownis, chai kue, mie, roti, maupun keripikExplanation
The given answer lists various food items that can be made using cereals and tubers, which are typical ingredients in Indonesian cuisine. These include traditional snacks like jenang, kue adee, bolu, lepet, donat, brownis, chai kue, and keripik, as well as staple foods like mie (noodles) and roti (bread).Rate this question:
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- 11.
Kata gizi berasal dari bahasa Arab “ghidza” yang artinya
- A.
Makanan
- B.
Nutrizel
- C.
Kalori
- D.
Vitamin
Correct Answer
A. MakananExplanation
The word "kata gizi" originates from the Arabic word "ghidza" which means "food".Rate this question:
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- 12.
Zat makanan adalah :
- A.
Satuan vitamin yang menyusun bahan makanan tersebut
- B.
Satuan kalori yang menyusun bahan makanan tersebut
- C.
Satuan gizi yang menyusun bahan makanan tersebut
- D.
Satuan nutrisi yang menyusun bahan makanan tersebut
Correct Answer
D. Satuan nutrisi yang menyusun bahan makanan tersebutExplanation
Zat makanan refers to the nutrients that make up the food. It is not specifically referring to vitamins, calories, or overall nutrition, but rather the individual components that contribute to the nutritional value of the food.Rate this question:
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- 13.
Pengelompokan Gizi berdasarkan kegunanaanya bagi tubuh manusia yaitu …
- A.
Zat gizi penghasil kaloro, zat gizi pembangun vitamin, zat gizi enzim
- B.
Zat gizi penghasil vitamin, zat gizi pembangun sel, zat gizi exim
- C.
Zat gizi penghasil tenaga, zat gizi pembangun sel, zat gizi pengatur
- D.
Zat gizi penghasil enzim, zat gizi pembangun sel, zat gizi kalori
Correct Answer
C. Zat gizi penghasil tenaga, zat gizi pembangun sel, zat gizi pengaturExplanation
The correct answer is "zat gizi penghasil tenaga, zat gizi pembangun sel, zat gizi pengatur." This answer is correct because it accurately identifies the three main categories of nutrients based on their functions in the human body. "Zat gizi penghasil tenaga" refers to nutrients that provide energy, such as carbohydrates and fats. "Zat gizi pembangun sel" refers to nutrients that are involved in building and repairing cells, such as proteins. "Zat gizi pengatur" refers to nutrients that regulate various bodily processes, such as vitamins and minerals.Rate this question:
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- 14.
Bahan makanan yang mengandung karbohidrat antara lain dapat diperoleh dari
- A.
Beras, jagung, gandum, roti, mie, macaroni, bihun, kentang, singkong, ubi, talas, umbi
- B.
Nasi, apel, tape, kangkung
- C.
Beras, jagung, gandum, roti, mie, apel, alpukat
- D.
Rujak, es buah, rujak uleg, asinan
Correct Answer
A. Beras, jagung, gandum, roti, mie, macaroni, bihun, kentang, singkong, ubi, talas, umbiExplanation
The correct answer includes a list of various food items that contain carbohydrates. These include rice, corn, wheat, bread, noodles, potatoes, cassava, yam, and tubers. Carbohydrates are one of the main sources of energy for the body, and these food items are commonly consumed as staples in many diets around the world.Rate this question:
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- 15.
Protein dapat diperoleh dari …
- A.
Sayuran, buah-buahan, umbi-umbian, dan seralia
- B.
Sayuran, udang, buah-buahan, umbi-umbian, dan seralia
- C.
Daging, ayam, kelinci, telur, ikan, udang, susu, serta kacang-kacangan
- D.
Sayuran, buah-buahan, umbi-umbian, susu, telor dan seralia
Correct Answer
C. Daging, ayam, kelinci, telur, ikan, udang, susu, serta kacang-kacanganExplanation
The correct answer includes various sources of protein such as meat, chicken, rabbit, eggs, fish, shrimp, milk, and legumes. These food items are rich in protein and can provide the necessary amino acids for the body's growth and repair. It is important to have a diverse diet that includes both animal and plant-based sources of protein to ensure an adequate intake of essential nutrients.Rate this question:
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- 16.
Zat pengatur banyak terdapat dalam sayur-sayuran yang berwarna
- A.
Kuning, merah, hijau, jingga dan merah serta buah-buahan
- B.
Kuning, jingga dan merah serta buah-buahan
- C.
Kuning, jingga, merah dan merah serta buah-buahan
- D.
Kuning, hijau, jingga dan merah serta buah-buahan, coklat
Correct Answer
B. Kuning, jingga dan merah serta buah-buahanExplanation
The correct answer is "kuning, jingga dan merah serta buah-buahan" because it includes the colors yellow, orange, and red which are commonly found in vegetables and fruits. The other options either include additional colors that are not mentioned in the given statement or repeat the same color multiple times.Rate this question:
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- 17.
Teknik dasar pengolahan bahan pangan/makanan dapat dibedakan menjadi 2 teknik yaitu :
- A.
Pengolahan Makanan rebus, Pengolahan Makanan kukus
- B.
Teknik Pengolahan Makanan Basah, Teknik Pengolahan Makanan Kering
- C.
Teknik Pengolahan Makanan Panas, Teknik Pengolahan Makanan kering
- D.
Teknik Pengolahan Makanan Panas Basah ( Moist Heat ), Teknik Pengolahan Makanan Panas Kering (Dry Heat Cooking )
Correct Answer
D. Teknik Pengolahan Makanan Panas Basah ( Moist Heat ), Teknik Pengolahan Makanan Panas Kering (Dry Heat Cooking )Explanation
The correct answer is "Teknik Pengolahan Makanan Panas Basah (Moist Heat), Teknik Pengolahan Makanan Panas Kering (Dry Heat Cooking)". This is because the passage states that basic food processing techniques can be divided into two categories: moist heat and dry heat cooking. Moist heat cooking methods include boiling and steaming, while dry heat cooking methods include baking and grilling.Rate this question:
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- 18.
Teknik merebus (boiling) adalah ..
- A.
Pengolahan bahan makanan dalam panci yang sudah mendidih
- B.
Pengolahan bahan makanan dalam cairan yang sudah mendidih
- C.
Pengolahan bahan makanan dalam dandang yang sudah mendidih
- D.
Pengolahan bahan makanan dalam microwave yang sudah mendidih
Correct Answer
B. Pengolahan bahan makanan dalam cairan yang sudah mendidihExplanation
The correct answer is "pengolahan bahan makanan dalam cairan yang sudah mendidih". This is because boiling is a cooking technique that involves cooking food in a liquid that has reached its boiling point. This method is commonly used to cook vegetables, pasta, and other ingredients that require a higher temperature to cook properly.Rate this question:
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- 19.
Teknik poaching ialah cara memasak bahan makanan dalam bahan cair sebatas menutupi..
- A.
Pengolahan bahan makanan dalam panci yang sudah mendidih
- B.
Pengolahan bahan makanan dalam dandang yang sudah mendidih
- C.
Bahan makanan yang direbus dengan api kecil dibawah titik didih
- D.
Pengolahan bahan makanan dalam cairan yang sudah mendidih
Correct Answer
C. Bahan makanan yang direbus dengan api kecil dibawah titik didihExplanation
The correct answer is "bahan makanan yang direbus dengan api kecil dibawah titik didih." This is because the question is asking for the technique of poaching, which involves cooking food in a liquid that is just below boiling point. This technique is often used for delicate foods like eggs or fish, to gently cook them without causing them to become tough or overcooked.Rate this question:
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- 20.
Bahan makanan yang di poach ini adalah makanan adalah ….
- A.
Lunak atau lembut dan tidak memerlukan waktu lama dalam memasaknya
- B.
Pengolahan bahan makanan dalam cairan yang sudah mendidih
- C.
Pengolahan bahan makanan dalam panci yang sudah mendidih
- D.
Pengolahan bahan makanan dalam dandang yang sudah mendidih
Correct Answer
A. Lunak atau lembut dan tidak memerlukan waktu lama dalam memasaknyaExplanation
The correct answer is "lunak atau lembut dan tidak memerlukan waktu lama dalam memasaknya." This is because poaching involves cooking food in liquid that is just below boiling point. This gentle cooking method helps to keep the food tender and soft, without requiring a long cooking time.Rate this question:
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- 21.
Teknik braising adalah teknik merebus bahan makanan
- A.
Dengan sedikit makanan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
- B.
Dengan sedikit api, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
- C.
Dengan sedikit minyak, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
- D.
Dengan sedikit cairan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan
Correct Answer
D. Dengan sedikit cairan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahanExplanation
The correct answer is "dengan sedikit cairan, dalam panci tertutup dengan api dikecilkan secara perlahan-lahan". This is because braising is a cooking technique that involves simmering food in a small amount of liquid, in a covered pot, over low heat. The liquid helps to tenderize the food and infuse it with flavor, while the slow cooking process ensures that the food is cooked evenly and becomes tender.Rate this question:
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- 22.
Stewing (Menyetup/menggulai) adalah
- A.
Mengolah bahan makanan yang terlebih dahulu ditumis bumbunya
- B.
Pengolahan bahan makanan dalam cairan yang sudah mendidih
- C.
Pengolahan bahan makanan dalam panci yang sudah mendidih
- D.
Pengolahan bahan makanan dalam dandang yang sudah mendidih
Correct Answer
A. Mengolah bahan makanan yang terlebih dahulu ditumis bumbunyaExplanation
Stewing is a cooking method where the food is first sautéed with its seasonings. This process helps to enhance the flavors and aromas of the ingredients before they are further cooked in a liquid. By sautéing the ingredients first, the natural sugars in the food caramelize, adding depth and richness to the final dish. This method is commonly used to cook tougher cuts of meat or vegetables, allowing them to become tender and flavorful as they simmer in the liquid.Rate this question:
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- 23.
Teknik simmering adalah teknik memasak …
- A.
Pengolahan bahan makanan dalam cairan yang sudah mendidih
- B.
Pengolahan bahan makanan dalam panci yang sudah mendidih
- C.
Bahan makanan dengan saus atau bahan cair lainya
- D.
Pengolahan bahan makanan dalam dandang yang sudah mendidih
Correct Answer
C. Bahan makanan dengan saus atau bahan cair lainyaExplanation
The correct answer is "bahan makanan dengan saus atau bahan cair lainya". This is because the technique of simmering involves cooking food in a liquid such as sauce or other liquid ingredients. Simmering is done by heating the liquid to a temperature just below boiling point and maintaining it at that temperature for a certain period of time. This method is commonly used to cook meats, vegetables, and other ingredients in a flavorful liquid, allowing the flavors to infuse into the food while keeping it tender and moist.Rate this question:
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- 24.
Untuk meningkatkan usaha kuliner berikut ini adalah….
- A.
Perlunya inovasi dan kreativitas
- B.
Perlu modal besar
- C.
Adanya lahan yang luas
- D.
Bahan harus import
Correct Answer
A. Perlunya inovasi dan kreativitasExplanation
To improve a culinary business, innovation and creativity are necessary. This means that the business needs to come up with new and unique ideas to attract customers and stand out from competitors. This can include creating new dishes, experimenting with different flavors, or implementing creative marketing strategies. By being innovative and creative, the culinary business can keep up with changing trends and preferences of customers, ensuring its success in the long run.Rate this question:
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- 25.
Usaha yang bergerak dalam bidang makanan disebut ….
- A.
Sefood
- B.
Courfood
- C.
Seaword
- D.
Kuliner
Correct Answer
D. KulinerExplanation
The correct answer is "kuliner" because it refers to the business or industry that is involved in the preparation and sale of food. It is a term commonly used to describe the food and beverage industry, including restaurants, cafes, food trucks, and other food-related businesses.Rate this question:
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- 26.
Makanan khas daerah betawi diantaranya adalah..
- A.
Barbeque
- B.
Sate
- C.
Soto betawi
- D.
Kambing guling
Correct Answer
C. Soto betawiExplanation
The correct answer is Soto betawi because it is mentioned in the options as one of the traditional foods from the Betawi region. Soto betawi is a popular Indonesian soup made with beef and coconut milk, flavored with various spices and herbs. It is a well-known dish that represents the culinary heritage of the Betawi people.Rate this question:
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- 27.
Selain bahaya dari berbagai zat additif, kandungan lemak yang tinggi dalam makanan fast food juga dapat …
- A.
Merangsang pertumbuhan kanker terutama kanker payudara
- B.
Merusak perekonomian keluarga
- C.
Merusak pola makan manusia
- D.
Menjadi ktagihan
Correct Answer
A. Merangsang pertumbuhan kanker terutama kanker payudaraExplanation
The high fat content in fast food can stimulate the growth of cancer cells, especially breast cancer.Rate this question:
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- 28.
Kandungan kolesterol dan kalori yang cukup tinggi juga dapat menyebabkan ..
- A.
Kekurangan gizi gangguan metamorfosa
- B.
Kegemukan dan berbagai kekurusan
- C.
Gangguan metabolisme dan jantung dan kuangan
- D.
Kegemukan dan berbagai gangguan metabolisme dan jantung
Correct Answer
D. Kegemukan dan berbagai gangguan metabolisme dan jantungExplanation
The correct answer is "kegemukan dan berbagai gangguan metabolisme dan jantung". This is because high cholesterol and calorie content can lead to obesity and various metabolic and heart disorders.Rate this question:
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- 29.
Bahan yang selama ini digunakan memiliki beberapa dempak negatif bagi kesehatan..
- A.
Gelas, panci
- B.
Kardus, Tupperware
- C.
Plastik atau Styrofoam, kaleng
- D.
Piring, mangkok
Correct Answer
C. Plastik atau Styrofoam, kalengExplanation
The correct answer is "plastik atau Styrofoam, kaleng". Plastik, Styrofoam, and kaleng are materials that have negative impacts on health. Plastik and Styrofoam are non-biodegradable materials that can release harmful chemicals when heated or come into contact with food. Kaleng, on the other hand, can contain BPA, a chemical that can leach into food and cause health problems. Therefore, using these materials can have detrimental effects on one's health.Rate this question:
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- 30.
Kaleng (makanan buah, susu, makanan lauk-pauk) disinyalir mengandung timbal (Pb) dan VCM (Vinyl Chlorid Monomer) yang bersifat …
- A.
Karsinogenik yaitu memacu sel darah merah
- B.
Karsinogenik yaitu memacu sel kanker
- C.
Karsinogenik yaitu memacu sel darah putih
- D.
Karsinogenik yaitu memacu sel telur
Correct Answer
B. Karsinogenik yaitu memacu sel kankerExplanation
The correct answer is "karsinogenik yaitu memacu sel kanker" which means "carcinogenic, it stimulates cancer cells". This suggests that the kaleng (canned food) mentioned in the question is suspected to contain lead (Pb) and VCM (Vinyl Chloride Monomer) which are known carcinogens, meaning they have the potential to cause cancer and stimulate the growth of cancer cells.Rate this question:
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- 31.
Penyimpanan makanan setengah jadi biasanya dimasukkan dalam
- A.
Karung plastic
- B.
Karung goni
- C.
Kotak kardus
- D.
Kotak kayu
Correct Answer
B. Karung goniExplanation
Half-cooked food is typically stored in jute sacks.Rate this question:
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