UJIAN
( KNOWLEDGE ASSESSMENT )
KOD UNIT
KOMPETENSI/COMPETENCY BASIC FOODSERVICE
UNIT CODE
TAJUK UNIT
PENGENALAN KEPADA OPERASI PERKHIDMATAN
KOMPETENSI/COMPETENCY
MAKANAN
UNIT TITLE
NO. KOD / CODE NUM. DHA 2233
NAMA CALON/CANDIDATE’S
NAME
NO KAD PENGENALAN/NRIC
NUMBER
MASA/TIME
45 MINIT
TARIKH/DATE
Disemak oleh:
Disediakan oleh: Disahkan oleh:
------------------------------
--------------------------------------- Cik Wan Noorzaitul ---------------------------
Umi Nadia Binti Thahir En. Saharuddin Bin Abdul Ghani
Akhmar Bt. Abd Aziz
Ketua Jabatan
Pensyarah Seni Kulinari Kverts Ketua Program Hospitaliti dan Pelancongan Kverts
Seni Kulinari Kverts
JAWAB SEMUA SOALAN
(35 MARKAH)
Arahan: Jawab semua soalan dengan mengisi jawapan pada ruangan yang disediakan.
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(2 markah)
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(4 markah)
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(5 markah)
4. Berikan EMPAT teknik campuran yang digunakan di dalam penyedian minuman
mocktail.
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(4 markah)
5. Napkin merupakan antara linen yang digunakan dalam penyajian makanan dan
minuman. Nyatakan tujuan napkin diletakkan di atas meja.
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(3 markah)
a) Flatware dan
silverware
b) Hollow ware
c) Tembikar/
Chinaware
d) Glassware
e) Cutlery
(5 markah)
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(8 markah)
8. Tujuan hiasan bunga di meja makan untuk menambah seri pada suasana ruang
makan. Tuliskan EMPAT jenis gubahan bunga yang sesuai ikut tema dan majlis.
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(4 markah)