PEMERINTAH PROVINSI LAMPUNG

DINAS PENDIDIKAN DAN KEBUDAYAAN

SEKOLAH MENENGAH KEJURUAN NEGERI 1 METRO
Jalan Kemiri No. 4 15A Iringmulyo Kecamatan Metro Timur Kota Metro Kode Pos :
34112
Telp. (0725) 41295-42774 Fax. (0725) 41295 NPSN :10807612 NSS :401126104001
e-mail : smkn1metro@gmail.com website:smkn1metro.sch.id

Ulangan harian 1
Nama : ............................................................
Kelas : ............................................................
Hari, tanggal :.............................................................
Mapel : Produk Pastry dan Bakery
Kompetensi Dasar: Menerapkan pedoman suhu pada pembuatan pastry dan bakery

1. Yang dimaksud dengan patiseri

adalah ...................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
..............
2. Yang dimaksud dengan bakery adalah
..............................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
.
3. Yang dimaksud dengan pastry
adalah ...................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
..............................................................................................................................................
..............
4. Yang termasuk produk paiseri ada 7 macam, yaitu:
a. Bakery
yakni ...............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........
b. Yeast produk
yakni ...............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........
c. Bread
yakni ...............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
 .........................................................................................................................................
.........
d. Quick bread
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
e. Cake
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
f. Cookies
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.......
g. Pastry
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........

5. Ada berbagai macam produk pastry antara lain:

a. Puff pastry
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
b. Danish pastry
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
c. Croissant
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
d. Strudel
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
e. Short paste
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
f. Choux paste
yaitu ................................................................................................................................
 .........................................................................................................................................
.........................................................................................................................................
........
g. Pie dough
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........

6. Pelengkap produk patiseri antara lain:

a. Cream
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
b. Pastry cream
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........
c. Meringue
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........
d. Butter cream
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........
1) Italian Buttercream
yaitu ..........................................................................................................................
...................................................................................................................................
...................................................................................................................................
........
2) German Buttercream
yaitu ..........................................................................................................................
...................................................................................................................................
...................................................................................................................................
.......
3) French Buttercream
yaitu ..........................................................................................................................
...................................................................................................................................
...................................................................................................................................
........

e. Glazing
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........
 f. Frozen dessert
yaitu ................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........

PEMERINTAH PROVINSI LAMPUNG

DINAS PENDIDIKAN DAN KEBUDAYAAN
SEKOLAH MENENGAH KEJURUAN NEGERI 1 METRO
Jalan Kemiri No. 4 15A Iringmulyo Kecamatan Metro Timur Kota Metro Kode Pos :
34112
Telp. (0725) 41295-42774 Fax. (0725) 41295 NPSN :10807612 NSS :401126104001
e-mail : smkn1metro@gmail.com website:smkn1metro.sch.id

Ulangan Harian 2

Nama : ............................................................
Kelas : ............................................................
Hari, tanggal :.............................................................
Mapel : Produk Pastry dan Bakery
Kompetensi Dasar: Menerapkan pedoman suhu pada pembuatan pastry dan bakery

1. Macam-macam tepung yang biasa digunakan untuk pembuatan pastry dan bakery antara
lain:
a. Bread flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
b. Cake flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
c. All purpose flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
d. Whole wheatflour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
e. Wheat germ
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
f. Rye flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
............
g. Triticale flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
h. Oat flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
...........
i. Rice flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
............
 j. Potato starch
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
............
k. Soy flour
adalah .............................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
............

2. Cara menyimpan tepung yang baik adalah

a. .........................................................................................................................................
........................................................................................................................................
b. .........................................................................................................................................
........................................................................................................................................
c. .........................................................................................................................................
........................................................................................................................................
d. .........................................................................................................................................
.........................................................................................................................................
e. .........................................................................................................................................
........................................................................................................................................
f. .........................................................................................................................................
.......................................................................................................................................

3. Bahan pemanis (sweeteness) yang biasa digunakan untuk pembuatan pastry dan bakery
adalah:
a. Granulated sugar adalah
........................................................................................................................................
........................................................................................................................................
b. Kastor sugar adalah
........................................................................................................................................
........................................................................................................................................
c. Icing sugar
........................................................................................................................................
........................................................................................................................................
d. Fondant adalah
........................................................................................................................................
........................................................................................................................................
PEMERINTAH PROVINSI LAMPUNG
DINAS PENDIDIKAN DAN KEBUDAYAAN
SEKOLAH MENENGAH KEJURUAN NEGERI 1 METRO
Jalan Kemiri No. 4 15A Iringmulyo Kecamatan Metro Timur Kota Metro Kode Pos :
34112
Telp. (0725) 41295-42774 Fax. (0725) 41295 NPSN :10807612 NSS :401126104001
e-mail : smkn1metro@gmail.com website:smkn1metro.sch.id

Ulangan Harian 3

Nama : ............................................................
Kelas : ............................................................
Hari, tanggal :.............................................................
Mapel : Produk Pastry dan Bakery
Kompetensi Dasar: Menerapkan pedoman suhu pada pembuatan pastry dan bakery

1. Lemak yang biasa digunakan untuk pembuatan astry dan bakery adalah:

a. .................................adalah.............................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
b. .................................adalah.............................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
c. .................................adalah.............................................................................................
.........................................................................................................................................
.........................................................................................................................................
........................................................................................................................................
d. .............................................................adalah.................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
........................................................................................................................................

2. Syarat-syarat lemak pelapis (roll-in fat) yang baik yaitu :

a. ......................................................................................................................................
......................................................................................................................................
......................................................................................................................................
b. ......................................................................................................................................
......................................................................................................................................
......................................................................................................................................
c. ......................................................................................................................................
......................................................................................................................................
......................................................................................................................................
d. .........................................................................................................................................
.........................................................................................................................................
........................................................................................................................................
e. .........................................................................................................................................
.........................................................................................................................................
........................................................................................................................................

3. Yeast
adalah ...................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
.......................................................................................................................................

4. Macam-macam yeast antara lain:

 a. .....................................................................adalah ...................................................
....................................................................................................................................
....................................................................................................................................
....................................................................................................................................
.................................................................................
b. .....................................................................adalah ...................................................
....................................................................................................................................
....................................................................................................................................
....................................................................................................................................
.................................................................................
c. ..................................................................adalah ......................................................
....................................................................................................................................
....................................................................................................................................
....................................................................................................................................
.............................................................................

5. Fungsi lemak dalam pembuatan bakery adalah

a. .......................................................................................................................................
b. .......................................................................................................................................
c. .......................................................................................................................................
d. .......................................................................................................................................

6. Fungsi yeast dalam pembuatan bakery adalah

a. .......................................................................................................................................
b. ........................................................................................................................................
c. .......................................................................................................................................
d. .......................................................................................................................................

7. Fungsi gula dalam pembuatan bakery adalah

a. .........................................................................................................................................
b. ........................................................................................................................................
c. .........................................................................................................................................
d. ........................................................................................................................................
e. .........................................................................................................................................