BAHAGIAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA

PENTAKSIRAN TEORI
SEMESTER SEMESTER 1 DHA SESI 2018/2019

JABATAN JABATAN HOSPITALITI

PROGRAM SENI KULINARI / DHA

KOD / KURSUS DHA 1334 – BASIC FOOD AND COOKERY

KOMPETENSI 1 : INTRODUCTION & INTRODUCTION TO BASIC COOKERY
KOMPETENSI KOMPETENSI 3 : HERBS AND SPICES
1.0 INTRODUCTION
1.1 The organization of kitchen
1.2 Kitchen safety rules and regulation
2.0 INTRODUCTION TO BASIC COOKERY
2.1 Explain heat transfer and reaction towards food
2.2 Elaborate and use cooking method
KOMPETENSI
2.3 Define the mise-en place
UNIT
2.4 Identification and usage of utensil and equipment
2.5 Use knife skill
3.0 HERBS AND SPICES
3.1 List and explain the usage of herbs and spices
3.2 Identify functions of herbs and spices towards foods
3.3 Explain and use the combination of herbs
Upon completion of the course, students will be able to:

HASIL 1. Explain the variety of cooking techniques and theory related to culinary preparation (C2,PLO1)
PEMBELAJARAN 2. Apply proper equipment and utensils according to the standard recipe (P3,PLO6)
3. Practice preparing dishes using right ingredients and proper cooking techniques to the standard
recipe (A2,PLO2)
PENTAKSIRAN KUIZ PERATUS KESELURUHAN 5%

TARIKH 14 JANUARY 2019 MASA 15 MINIT

DHA 1334/K 01-03/PT 01-01 MARKAH MARKAH PERATUS
NO KOD
EDISI 1/2019 PENUH DIPEROLEH DIPEROLEH

HT-012-4:2012
KOD JPK

NAMA

ANGKA GILIRAN MUKA : 01 DARIPADA 03

DISEDIAKAN OLEH: DISAHKAN OLEH: KEPUTUSAN PENILAIAN

KOMPETEN
………………………………… …………………………………
BELUM KOMPETEN
TARIKH: TARIKH:
LAILA MASTURA BT KAMARUDIN NIK MAIROHASLINDA BT
(PENTAKSIR) MOHAMOD (SILA TANDAKAN √ PADA
(KETUA JABATAN ) RUANGAN YANG DISEDIAKAN)
ARAHAN UMUM:
Pelajar dikehendaki menjawab setiap bahagian soalan yang diberikan dengan jawapan
yang betul.

SOALAN 1
Terangkan dengan jelas maksud bagi perkataan berikut :
a) Mise-en place
………………………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………………………
(2 markah)

b) Herbs
…………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………
(2 markah)

c) Spices
…………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………….
(2 markah)

SOALAN 2
Nyatakan SATU (1) jawatan di dalam organisasi dapur dan peranan jawatan tersebut.
…………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………
(2 markah)

SOALAN 3
Senaraikan TIGA (3) tindak balas dan pemindahan haba terhadap makanan.
 i)……………………………………………………..
ii)……………………………………………………..
iii)……………………………………………………..
(3 Markah)
SOALAN 4
Nyatakan TIGA (3) jenis herba dan rempah.

Herba Rempah

(6 Markah)

KEPUTUSAN PENILAIAN
PENILAIAN 1 PENILAIAN 2

TERAMPIL BELUM TERAMPIL BELUM

KEPUTUSAN TERAMPIL TERAMPIL

NAMA &
TANDATANGAN
PEGAWAI PENILAI
TARIKH PENILAIAN

ULAS PP (Jika ada)