MEETING 1

Memilih dan menggunakan perlengkapan memasak

1. Basically menu means list of food and drink with the price. But menu can be
different meaning if look from different side. From the waiter of view, what
is the manning of menu?
A. A list of foods that can be selected according to the guest's taste.
B. A list of the order in which the food will be ordered.
C. A list of foods that must be prepare
D. A list of foods that must be sold.
2. A list of food that must be prepared, from what point of view does this menu
mean?
A. Waiter
B. Chef
C. Government
D. Guest
3. Menu can divide into many criteria. One of them is based on time serving.
Please choose, which is not belonging into type of menu base on time of
serving?
A. Branch
B. Supper
C. A la Carte Menu
D. Dinner
4. Most famous menu Breakfast are American and Continental. Which food is
not belonging to American Breakfast?
A. Tea & Coffee
B. Egg dishes
C. Chicken Cordon bleu
D. Cereal
 5. This menu is part of Menu by time of serving, Its English traditional of
having fun with tea and coffee in the late afternoon. Usually served with
cookies and small cake. What kind of menu is it called?
A. Breakfast
B. Tea times
C. Lunch
D. Dinner
6. Bread is type of food, which is serving for breakfast. Which bread is not
belonging to breakfast bread?
A. Croissant
B. Toast
C. Bagel
D. Pancake
7. What name of kitchen equipment is used to gratin the cheese?
A. Grill
B. Salamander
C. Stove
D. Frying pan
8. In the kitchen beside of equipment, there is also Utensil. And every utensil
has different function. What is function of the Scales?
A. Scales is use for measuring the flour
B. Scales is used for mixing the egg
C. Scales is used for cutting vegetables
D. Scales is used for baked the bread
9. There are many type of straining equipment used in kitchen. What is name
of straining equipment mention on picture below?

A. Strainer
B. Tamis
C. Colander
D. Chinois
 10.What method of cooking is using equipment as Spider and Basket?
A. Baking
B. Roasting
C. Searing
D. Deep Frying
11.Blanching is one of wet cooking method. And usually used for vegetables.
Please choose one is not belonging to function of blanching?
A. Speed up the cooking time
B. Removing the bitter taste
C. Make food more thick
D. Assist in removing skin from some food, likes tomato.
12.There are many type of dry cooking method. One of them is Sauté. What is
definition of Sautéing?
A. Cook foods by completely submerging them in heated fat
B. Cooking technique that uses a small amount of fat or oil in a shallow
pan to cook foods
C. Cook food directly under a primary heat source
D. Cooking technique in which you bring a liquid, such as water or stock
13.Cook (food) by dry heat without direct exposure to a flame, typically in an
oven or on a hot surface. What method of cooking is it?
A. Baking
B. Grilling
C. Poaching
D. Steaming
14.Fillet Mignon is type of beef cutting, its came from tenderloin. What is the
best way to cook Fillet Mignon?
A. Grilled
B. Roasted
C. Fried
D. Stewed
 15.Ham and bacon is comment food for Breakfast. What method of cooking is
used to make bacon and ham?
A. Stewing
B. Smoking
C. Braising
D. Poaching

16.What color of cutting board is used for row chicken?

A. White
B. Yellow
C. Green
D. Red

2. Kitchen Equipment with has heat from the top called?

A. Grill
B. Tilting pan
C. Steam cattle
D. Salamander

3. Red on cutting board using for?

A. Poultry
B. Seafood
C. Meat
D. Vegetable

4. Yellow color for cutting board using for ….

A. Poultry
B. Seafood
C. Meat
D. Vegetable
 5. The guest comes to restaurant and he had a Crab Cake, what kind of silver
ware need to set up?
A. Dessert spoon and dessert knife
B. Dessert fork and dessert knife
C. Dinner knife and dinner fork
D. Dessert knife and steak knife
6. What is B&B plate used for?
A. To serve main course
B. To serve dessert
C. To serve canapé
D. To served bread
7. What kind of plate is used to serve grill salmon?
A. Pasta bowl
B. Ramekin
C. Dinner plate
D. Dissert plate

MEETING 2
Menerapkan metode dasar memasak
1 . Kitchen equipment which is usage to cutting while cooking activity is namely :
a . grinder
b . knife
c . oven
d . salamander
3. Mixer dough is one of fixed kitchen equipment that’s is usage for :
a. mix the vegetable
b. mix the drink for bar
c. mix the dough
d. slicing the raw meat
5. All equipment need to be maintained , bellow are activity to do that except .
a . loosen food partical by soaking , scruping and free rinsing .
b . Rinse with ot water to remove soil and detergen residue
c , Sanitizing using sanitizer or immersing ini boilling water
d . no need to cleaning manually because the equipment able to cleannig its
self .
6 . Breakfast . Lunch , Dinner are variety of menu which is base on ….
a. Time of lunch
b. Time of breakfast
c. Time of serving
d. Time of preparation
7. function of ladle is
a. For whisking butter
b. For removing tomato skin
c. For scoping ice cream
d. For lifting out liquid from a pot or container
8 .Menu devided into many criteria , and categorize by base on time of serving ,
please choose which below is not base on time of serving .
a. Branch
b. Breakfast
c. Ala carte menu
d. Tea time
9 . in english traditional having fun with tea and coffee in the late afternoon served
with coookies this kind menu is called
a. Launch
b. Branch
c. Tea time
d. Suffer
10 . please select bellow wich option is wet cooking method ?
a. Boilling and simmering
b. Frying
c. Stewing
d. Baking
11 . blanching is one of wet cooking method ,and ussually use for
vegetables ,please choose bellow wich one is not function of blanching .!
a. Speed up the cooking time
b. Removing the bitter taste
c. Make the food more thick
d. Assist in removing skin in some food, i.e tomatos
12. There are many type of dry cooking method. One of them is Sauté. What is
definition of Sautéing?
a. Cook foods by completely submerging them in heated fat
b .Cooking technique that use a small amount of fat or oil in a shallow pan
to
cook food
c .Cook food directly under a primary heat source
d .Cooking technique in which you bring a liquid, such as water or stock
13 . subjection of food to heat tottally submerged in liquid 100º C is namely ?
a. Grilling
b. Simmering
c. Boillingg
d. Deep frying
14 . subjection of food to gentle boilling in liquid temperature 95º c to 98 º c is
namely
a. Grilling
b. Simmering
c. Boilling
 d. Deep frying
15. boilling and simmering are wet methode cooking , and the difference is in
temperature , wich statement bellow is not princilpe of boilling ?
a. the item must be completely covered in liquid throughout the process
b. salted meat must be started to leach out excess salt .d
c. green vegetable must be started in boilling water to preserve the green
colour
d . roots vegetables must be start in boilling water to allow for even cooking
and in some cases leach out strong flavours .

MEETING 3
Menerapkan metode dasar memasak
1. How many cooking methods do you know?
a. Three
b. Two
c. Five
d. Four
2. What equipment are used for baking of cooking?
a. Grill
b. Steamer
c. Oven
d. Griddle
3. What ingredient are usually used for roasting method of cooking?
a. Fish, shell fish
b. Leaf vegetable
c. Meat, poultry
d. Bread, cake
4. What country does bread come from?
a. France
b. England
c. Poland
d. Australia
5. Usually toast bread is served for breakfast and is also used to make………..
at lunch time
a. Bread pudding
b. Bun burger
c. Sandwich
d. Crouton
6. How many temperature degree cooking rare for beef?
a. 70’ C
b. 80’ C
c. 60 ‘C
d. 90’ C
7. Below are types of poultry are
a. Chicken
b. Pigeon
c. Quail
d. All correct
8. Combination food and wine served to the guest called is….
a. Food and drink
b. Food and wine
c. Food paring
d. Wine paring
9. Below are appetizer will be served to the guests before main course ……..
a. Canapes
b. Antipasto
c. Tapas
d. all correct
10. Mixture of butter and flour to thickener soup and sauce called is……..
a. maizena
b. bread butter
c. pure
d. roux
11.Liquid soup that is enriched with spices plus vegetables and processed
poultry products called is....
a. Broth
b. Bisque
c. Potage
d. Clear soup
12.The basic ingredient for make it pudding are…
a. Sugar
b. Salt
c. Essence
d. Seaweed flour
13.What is the difference between ice cream and sorbet?
a. Texture
b. Taste
c. Flavor
d. Frozen and chill
14.Which includes the name of blue cheese is……
a. Gorgonzola, fort salute, Roquefort ,
b. Parmesan, gouda cheese
c. Emmental , mozzarella
d. Cheddar, edam
15.The pasta served with the basic ingredient of bechamel and meat sauce
is……..
a. Lasagna
b. Pasta with bolognaise sauce
c. Pasta aglio olio
d. Pasta pesto sauce
MEETING 4
Mengevaluasi dan Melaporkan Hasil Pelaksanaan Kegiatan
29. Wine is commonly served with the food, but not all type of wine harmonies
well with the all dish. Which type of wine harmonies well with beef?
A. Red Wine
B. White Wine
C. Aromatic wine
D. Champagne
MEETING 5
Melakukan riset informasi tentang makanan dan minuman
17.What media is helping to upgrade the product knowledge?
A. Trade magazines
B. Television programs
C. Food and beverage reference books
D. All answer is right
18.Appetizer a small dish of food taken before a meal or the main course of a
meal to stimulate one's appetite. Which type of food is served as Appetizer?
A. Hors d’oeuvres
B. Fillet mignon
C. Lamb rack
D. Game
19.Spring roll is one famous food served as Appetizer, it is served hot. What
type of appetizer, spring roll is?
A. Savories
B. Canapé
C. Tapas
D. Antipasto
20.Soup is one of food can be serves as appetizer, can be served hot and cold,
which is below name of cold soup from Spain?
A. Goulash
B. Mulligatawny
C. Tom yam
D. Gazpacho
21.Bisque is one of type thick soup. What is the basic ingredient of Bisque?
A. Carrot
B. Potato
C. Shellfish
D. Tomato
22.French food the most famous food in the world. One of rich soup from
French which is consider in Clear soup, it is made from stock and clarified
by chop meat and egg. What name of soup has mention above?
A. Puree soup
B. Bisque Soup
C. Cream Soup
D. Consommé Soup
23.Lamb is namely of meat, it is come from animal. What is name of animal for
Lamb?
A. Cow
B. Chicken
C. Sheep
D. Pig
24.Drum meat is namely of meat cutting. Which name of meat is drum meat
come from?
A. Beef
B. Chicken
C. Lamb
D. Veal
 25.Poultry is one of meat used in kitchen. It can be fried, roasted and grilled,
please choose which is not belonging to Poultry?
A. Squab
B. Venison
C. Pheasant
D. Goose
26.Fish can be divided into Flat, Round, White and Oily. Which is below
family of Round Fish:
A. Octopus
B. Mussel
C. Tuna
D. Snapper
27.Soufflé is name of dessert, which is made from egg. Which kind of dessert,
soufflé is?
A. Hot
B. Cold
C. Frozen
D. Fry
28.Liqueurs are spirits that have been flavored with fruits, herbs, roots and
plants, sweetened and sometimes artificially colored. What is name of
Liqueurs has Orange flavor?
A. Kahlua
B. Amaretto
C. Cointreau
D. Sambuca
29.Fish is a food ingredient that is often used in food menus and is very
harmonious with wine
What wine is suitable for fish?
A. Red Wine
B. White Wine
C. Champagne
D. Rose Wine
 1. Wine is commonly served with the food, but not all type of wine harmonies
well with the all dish. Which type of wine harmonies well with all dishes?
A. Red Wine
B. White Wine
C. Aromatic wine
D. Champagne
MEETING 6
Membagikan berbagai informasi tentang makanan dan minuman dengan pelanggan
1 What media is helping to upgrade the product knowledge?
A. Trade magazines
B. Television programs
C. Food and beverage reference books
D. All answer is right
2 Appetizer a small dish of food taken before a meal or the main course of a
meal to stimulate one's appetite. Which type of food is served as Appetizer?
A. Hors d’oeuvres
B. Fillet mignon
C. Lamb rack
D. Game
3 Spring roll is one famous food served as Appetizer, it is served hot. What
type of appetizer, spring roll is?
A. Savouries
B. Canapé
C. Tapas
D. Antipasto
4 Soup is one of food can be serves as appetizer; can be served hot and cold,
which is below name of cold soup from Spain?
A. Goulash
B. Mulligatawny
C. Tom yam
D. Gazpacho
5 French food the most famous food in the world. One of rich soup from
French which is consider in Clear soup, it is made from stock and clarified
by chop meat and egg. What name of soup has mention above?
A. Puree soup
B. Bisque Soup
C. Cream Soup
D. Consommé Soup
6 Lamb is namely of meat, it is come from animal. What is name of animal for
Lamb?
A. Cow
B. Chicken
C. Sheep
D. Pig
7 Poultry is one of meat used in kitchen. It can be fried, roasted and grilled,
please choose which is not belonging to Poultry?
A. Squab
B. Venison
C. Pheasant
D. Goose
8 Fish can be divided into Flat, Round, White and Oily. Which is below family
of Round Fish?
A. Octopus
B. Mussel
C. Tuna
D. Snapper
9 Soufflé is name of dessert, which is made from egg. Which kind of dessert,
soufflé is?
A. Hot
B. Cold
C. Frozen
D. Fry
10 Wine is commonly served with the food, but not all type of wine harmonies
well with the all dish. Which type of wine harmonies well with all dishes?
E. Red Wine
F. White Wine
G. Aromatic wine
H. Champagne
11 Liqueurs are spirits that have been flavoured with fruits, herbs, roots and
plants, sweetened and sometimes artificially colour. What is name of
Liqueurs has Orange flavour?
A. Kahlua
B. Amaretto
C. Cointreau
D. Sambuca
12 What wine is suitable for cheese platter?
A. Red Wine
B. White Wine
C. Champagne
D. Rose Wine
13 Receiving is one of important thing to be considered, especially for Dairy
Product. Below is thing need to be considered, except?
A. Good packaging
B. Expired date
C. Name of supplier
D. Temperature
14. Store need to be rotated. As we know, there is term called FIFO. What is
FIFO stand for?
A. Federation International Food Organization
B. First In First Out
C. First International Food Organization
D. First In Food Order
15 Good Stored is rotated very often, and clean. Below is the reason why store
need to be rotated, except?
A. To find stock loss
B. To find Stock damage
C. To find old stock
D. To make supervisor happy
16. Good practice of storage is to keep the stock into right storage. Which
storage
is to keep the rice?
A. Out side
B. Refrigerator good storage
C. Dry good storage
D. Frozen goods storage
 16.The course has a big portion, have condiment/ side item its call the menu
served before dessert
A. Appetizer
B. Soup
C. Salad
D. Main course

18. Filled mignon is best cooked by?

A. Grill
B. Fry
C. Steam
D. Poach

19. Is composed from the word breakfast and lunch as indicated?

A. Supper
B. Dinner
C. Brunch
D. Plat d jour

20. It’s English traditional of having fun, tea and coffee in the late afternoon.
Decide tea and coffee, light pastries, cake and cookies are usually served…..

A. Breakfast
B. Lunch
C. Dinner
D. Tea time

21. Its room service menu which is hanged on the door knob during the night after
it has been marked or used by guest to order his breakfast before retired….

A. Buffet
B. Plat d jour
C. Door knob
D. Tea time
MEETING 7
Mengambil kiriman persediaan
11. If the buffet is to be served outside by a swimming pool then display should….
a. Be display near the water
b. Be display near the swimming pool area
c. Be display should not near the water
d. Be display near the guess

MEETING 8
Menyimpan persediaan
18. Which is not following hygiene procedures in accordance with enterprise
requirements?
A. Storing food containers on the floor
B. Clean and disinfect food preparation areas and equipment
C. Washing of hands thoroughly before touching food
D. Label food to indicate the life span of food
33. Receiving is one of important thing to be considered, especially for Dairy
Product. Below is thing need to be considered, except?
A. Good packaging
B. Expired date
C. Name of supplier
D. Temperature
35. Good Stored is rotated very often, and clean. Below is the reason why store
need to be rotated, except?
A. To find stock loss
B. To find Stock damage
C. To find old stock
D. To make supervisor happy
When serving food, the temperature of the food should not be at… or it’s mean
food danger zone.
a. Under 40 – 140◦F / 4 – 60◦ C
b. 90 – 98 ◦C
c. 100 – 110 ◦ C
d. 70 – 80 ◦ C
30.Food should be kept in proper temperature to make them safe to eat, the
danger zone where the food can’t eat when the temperature is?
A. 10 degrees – 35 degrees Celsius
B. 0 degrees – 45 degrees Celsius
C. 5 degrees – 60 degrees Celsius
D. -10 degrees – 50 degrees Celsius
31.Ice cream is delicate item need to be stored well, what is good temperature
to keep Ice Cream?
A. -15˚C to -18˚C
B. 0℃
C. 5℃
D. 60℃
32.Store need to be rotated. As we know, there is term called FIFO. What is
FIFO stand for?
A. Federation International Food Organization
B. First In First Out
C. First International Food Organization
D. First In Food Order
33.What do you have to concern during loading stock into storage?
A. Make sure have a price of item
B. Place new stock at the bottom and move existing stock to the top
C. Place hot item direct to the fridge
D. Place egg on the top and vegetable in bottom
34.Dairy product is delicate product made of milk, where the best place to
storage Dairy Product?
A. Out Side
B. Refrigerator good storage
 C. Dry good Storage
D. Frozen goods storage
Refrigation or callers function is to holding high risk food of controlling risk of
controlled Temperature less than …………..
a. 10º C
b. 11º C
c. 5ºC
d. 20º C

MEETING 9
Melakukan perputaran dan penjagaan persediaan
35.Good practice of storage is to keep the stock into right storage. Which
storage is to keep the rice?
A. Out side
B. Refrigerator good storage
C. Dry good storage
D. Frozen goods storage
8. Type of inventory management method that is carried out by using the stock of
goods in the warehouse based on the time of entry.
a. VIVO
b. FIFO
c. FIFA
d. FIF
9. What means of FIFO?
e. First income first outcome
f. First indoor first outdoor
g. First instand first outstand
h. First in first out
10. FEFO (First Expired First Out) means…
 a. One type of inventory management method that is carried out by
using the stock of goods in the warehouse based on the time of entry.
b. Method of managing goods by releasing or utilizing goods that have
the closest expiration date first
c. One type of inventory management method that is carried out by
using the stock of goods in the warehouse based on the size.
d. One type of inventory management method that is carried out by
using the stock of goods in the warehouse based on the price.
MEETING 10
UTS

MEETING 11
Menyelaraskan kerjasama antara area dapur dan area layanan
2 . Can opener is one of the kitchen hand tools that usage for :
A . opening the can
b. Bolling vegetable
c. keep hot temperature
d .slicing the fruite

MEETING 12
Membersihkan area layanan makanan
17.Which is not part of personal hygiene practices to minimize the possibility
of food contamination as mention below?
A. Have a shower before work
B. No jewelry to be worn on hands and wrists
C. Wash hands using the standard procedure
D. Beard or long hair at work
MEETING 13
Mengidentifikasi pengangkutan makanan yang tepat

MEETING 14
Mengangkut makanan secara aman dan bersih

MEETING 15
Menyimpan makanan secara aman dan bersih
8. What is the correct way to store fresh cold food for buffet?
A. Steamed
B. Grilled
C. Heated
D. Chilled

MEETING 16
Merencanakan tata letak buffet
1. What’s meaning of buffet?
a. buffet is a way of serving food at a party or restaurant on several long tables
so that we can take the desired food ourselves.
b. Buffet is one type of service in high-class restaurants and five-star hotels.
This service is carried out in a very elegant, courteous manner, and refers to
the style of dishes that are served with great care and attention
c. Buffet is table service which carried out in a very elegant, courteous manner,
and refers to the style of dishes that are served with great care and attention
d. Buffet is a restaurant service system where guests sit on chairs facing the
dining table, and then food and drinks are delivered, served to the guests
earlier.
2. This buffet table arrangement is lengthwise to display all the complete dishes
starting from the appetizer, soup, main course and also dessert.
a. Corner line shape
b. Stright line shape
c. Scramble line shape
d. Spot line shape
3. It is essential that staff be it kitchen or service staff, involved in the set up of a
buffet have enough knowledge to understand:
a. Price of buffet
b. what taste of buffet
c. what menu items are to be served
d. food costing of buffet
4. a. What service were is required
b. Sign that are needed to identify food items
c. Hold prepared products are required for duration of buffet service
d. What menu items are to be served.
From list of buffet service, which one have to doing in the kitchen staff…
a. a,b,c
b. a,c,d
c. b,c,d
d. a,c,d
5. The advantage of implementing a buffet system for the kitchen is..
a. make more expenses from food cost
b. service becomes more complicated
c. the presentation of the menu becomes more choices
d. Can reduce food costs and minimize leftover ingredients
6. What’s means standing buffet?
a. Standing buffet is a model of serving a buffet at an event or restaurant with a
standing concept.
 b. Standing buffet is a model of serving a buffet at an event or restaurant with a
seating concept.
c. Standing buffet is a model of serving a buffet at an event or restaurant with
French service concept.
d. Standing buffet is a model of serving a buffet at an event or restaurant with
Russian service concept.
7. The important thing to keep in mind when planning food display is, except…
a. The food display should not be obtrusive of any view
b. The food display should be set back from this customers focal point
c. The food display should not be set back from this customers focal point
d. If the buffet is to be served outside by a swimming pool then display should
be not near the water
12. Equipment used to serve food at the buffet service is, except…
a. Soup tureen
b. Chafing dish
c. Punch Bowl
d. Stock pot
13. This equipment for serve food in buffet area, names of the equipment is…
a. Soup tureen
b. Chafing dish
c. Punch Bowl
d. Food tong
14. A type of service where each items on the menu is ordered and served
separately…
a. Table d’hote
b. Buffet service
c. A la carte
d. Self service
15. when serving food, the temperature of the food should not be at... or it’s mean
food danger zone.
 a. under 40 - 140◦F / 4 - 60◦ C
b. 90 – 98 ◦C
c. 100 – 110 ◦ C
d. 70 – 80 ◦ C
16.Below, which is not made buffet look more appealing?

a. Colorful
b. Used different size of platters
c. Different high of serving food
d. Same type of food

MEETING 17
Menyiapkan dan membuat makanan untuk buffet
11. Blanching is one of wet cooking method. And usually used for vegetables.
Please choose one is not belonging to function of blanching?
A. Speed up the cooking time
B. Removing the bitter taste
C. Make food more thick
D. Assist in removing skin from some food, likes tomato.
12. There are many type of dry cooking method. One of them is Sauté. What is
definition of Sautéing?
A. Cook foods by completely submerging them in heated fat
B. Cooking technique that uses a small amount of fat or oil in a shallow
pan to cook foods
C. Cook food directly under a primary heat source
D. Cooking technique in which you bring a liquid, such as water or stock
13. Cook (food) by dry heat without direct exposure to a flame, typically in an
oven or on a hot surface. What method of cooking is it?
A. Baking
 B. Grilling
C. Poaching
D. Steaming

MEETING 18
Menampilkan makanan buffet, Menyajikan buffet dengan cara yang sehat dan
aman
9. How is wastage minimized when presenting buffet?
A. Present on smaller platter
B. Make in bulk
C. Do not replace once food is finish
D. Close the buffet

MEETING 19
Mengepaluasi dan melaporkan hasil pelaksanaan kegiatan

MEETING 20
UTS