SYATIRAH SHAARI E-PORTFOLIO LM

BISIKAN HATI
1. Saya berpuas hati dengan sesi PDP pada kalini
kerana mendapt kerjasama yang baik daripada
pelajar. Pengalaman mengajar subjek kokurikulum
juga membuatkan saya teruja dan seronok.

2. Teruja kerana pertama kali dapat menguruskan
sesi kuiz kepada pelajar semester 1.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Ketika sesi PDP dijalankan, pelajar memberikan
kerjasama yang baik namun respon daripada
mereka agak kurang memberangsakan. Dari segi
kehadiran, amat berpuas hati.

1.Bisikan Hati 2. Pensyarah meminta pelajar untuk membuka
2.Menganalisis/Menilai kamera ketika kuiz dijalankan namun terapat
beberapa pelajar sahaja yang mengikut arahan.
3.Kesedaran Baru
4.Cadangan/Tindakan 3. Pelajar bagi subjek kokurikulum sama sekali
tidak membuka kamera walaupun diminta berulang
kali oleh pensyarah.

KESEDARAN BARU
1. Mendapat pengalaman baru dalam menguruskan
dan menjalankan kuiz kepada pelajar dimana saya
mendapati bahawa kuiz secara atas talian agak
tidak praktikal untuk dilaksanakan.

CADANGAN TINDAKAN
1. Saya perlu membuat penambahbaikkan dari segi
kaedah penyampaian ketika mengajar untuk
menarik minat dan perhatian pelajar.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak

TARIKH KOMEN (PEMBIMBING) : 27-06-2022

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 2/5/2022 - 6/5/2022

PERISTIWA : MINGGU KETUJUH

REFLEKSI : CUTI PERETENGAHAN SEMESTER
CUTI SEMPENA SAMBUTAN HARI RAYA
AIDILFITRI

1.Bisikan Hati
2.Menganalisis/Menilai

3.Kesedaran Baru
4.Cadangan/Tindakan

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 9/5/2022 - 13/5/2022

PERISTIWA : MINGGU KELAPAN

1. Kelas pengajaran pada hari Isnin dan Rabu
bagi subjek teori berjalan dengan lancar
walaupun sesi PDP dilaksanakan secara atas
talian.
2. Sesi PDP secara offline pada hari Khamis
berjalan dengan lancar.

BISIKAN HATI
1. Saya berasa gembira dapat berkongsi ilmu
dengan para pelajar walaupun saya juga masih
dalam proses pembelajaran untuk menjadi
seorang pendidik.

REFLEKSI : MENGANALISI DAN MENILAI
1. Saya mendapati bahawa terdapat sesetengah
1.Bisikan Hati pelajar yang kurang hormat terhadapa pensyarah
2.Menganalisis/Menilai praktikal.

3.Kesedaran Baru KESEDARAN BARU
4.Cadangan/Tindakan 1. Saya berpendapat bahawa, kelas bagi subjek
teori pelu dilaksanakan secara offline kerana
pelajar akan hilang fokus semasa kelas secara
atas talian.

CADANGAN DAN TINDAKAN
1. Saya berharap pelajar akan lebih fokus semasa
sesi PDP secara atas talian dan memberikan
respon apabila ditanya oleh pensyarah.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak

KOMEN (PEMBIMBING) : telah disemak
TARIKH KOMEN (PEMBIMBING) : 27-06-2022

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022

TARIKH : 16/5/2022 - 20/5/2022

TAJUK : MINGGU KESEMBILAN

PERISTIWA : 1. Sesi Pdp secara atas talian seperti biasa pada
hari Selasa.
2. Penghasilan kertas soalan kuiz
3. Sambutan Hari Raya peringkat Jabatan
Pelancongan Hospitaliti.

BISIKAN HATI
1. Pengalaman baru dalam menghasilkan kertas
soalan kuiz walaupun bukan secara keseluruhan
2. Saya berpuas hati dengan perjalanan PDP pada
hari Selasa walaupun dilaksanakan secara atas
talian.
3. Saya turut berasa teruja kerana berpeluang
untuk menghadiri Sambutan Hari Raya peringkat
jabatan.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Secara keseluruhannya, terdapat 2 kuiz yang
1.Bisikan Hati akan dilaksanakan mengikut waktu yang ditetapkan
2.Menganalisis/Menilai melibatkan 21 orang pelajar.

3.Kesedaran Baru KESEDARAN BARU
4.Cadangan/Tindakan 1. Saya berpeluang untuk mengetahui kaedah
penyediaan soalan kuiz.
2. Dapat sama-sama meraikan Sambutan Hari Raya
dengan pensyarah-pensyarah lain.

CADANGAN DAN TINDAKAN
1. Saya akan mempelbagaikan bahan serta kaedah
pengajaran untuk pelajar memandangkan sesi PDP
secara atas talian sedikit membosankan.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 23/5/2022 - 27/5/2022

MINGGU KE-10

1. Sesi PDP pada hari Isnin, Rabu dan Khamis
berjalan dengan lancar seperti yang dirancang.

PERISTIWA : 2. Menyemak penulisan laporan projek akhir pelajar
semester 5.

3. Terlibat dengan persiapan booth bagi Sambutan
Hari Raya peringkat Politeknik Merlimau yang akan
dilangsungkan pada hari Isnin minggu hadapan.

BISIKAN HATI
1. Berpuas hati dengan sesi PDP yang dijalankan
secara dalam talian pada hari Isnin dan Rabu.
2. Saya berasa agak sedih kerana kelas praktikal
pada hari Khamis merupakan kelas yang terakhir
bersama pelajar semester 3.
3. Saya teruja kerana berpeluang untuk sama-sama
membuat persiapan booth sempena sambutan hari
raya peringkat Politeknik Merlimau.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Berpeluang menyemak penulisan laporan projek
1.Bisikan Hati akhir pelajar semester 5 dimana saya dapati
2.Menganalisis/Menilai penulisan mereka masih perlu dibuat
penambahbaikkan.
3.Kesedaran Baru
4.Cadangan/Tindakan KESEDARAN BARU
1. Saya dapati pelajar semester 5 kurang
pembacaan tentang kaedah penulisan laporan
projek ahkir yang tepat.

CADANGAN DAN TINDAKAN
1. Saya merasakan bahawa pelajar semester 5 yang
terlibat dengan projek akhir perlu diberikan
pendedahan tentang kaedah penulisan laporan
projek akhir yang betul secara terperinci.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 30/5/2022 - 3/6/2022

MINGGU KE-11

1. Sesi PDP berjalanan dengan lancar pada hari
Rabu.

PERISTIWA : 2. Menghadiri Sambutan Hari Raya peringkat PMM
dan Anugerah Perkhidmatan Cemerlang pada hari
Isnin.

3. Menjalankan kuiz kepada pelajar semester 3
bagi subjek Garde Manger dan menanda kertas
jawapan mereka.

BISIKAN HATI
1. Saya berpuas hati dengan sesi PDP yang
dijalankan kerana berjaya mencapai objektif yang
ditetapkan .
2. Berasa teruja kerana dapat menyambut
Sambutan Hari Raya dan Majlis APC bersama-
sama staf di PMM.
3. Pengalaman baru dalam menanda kertas
jawapan kuiz pelajar.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Secara keseluruhannya, pelajar dapat
1.Bisikan Hati menjawab soalan kuiz yang diberikan kepada
2.Menganalisis/Menilai mereka.
2. Bagi sesi PDP pula, pelajar kurang bertindak
3.Kesedaran Baru balas dengan pensyarah ketika sesi soal jawab.
4.Cadangan/Tindakan

KESEDARAN BARU
1. Dapat mengetahui kaedah-kaedah menanda
kertas dengan betul dan merasai pengalaman
sebenar dalam penyediaan soalan kuiz dan
menyemak kesalahan pelajar.

CADANGAN DAN TINDAKAN
1. Menyarankan agar pelajar akan lebih bersedia
untuk menjawab kertas peperiksaan yang
sebenar pada hujung semester nanti.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 6/6/2022 - 10/6/2022

PERISTIWA : MINGGU KE-12

1. Sesi PDP seperti biasa
2. Merekod video pencerapan
3. Mengisi markah kuiz pelajar

BISIKAN HATI
1. Pengalaman baru dalam memberi markah
secara keseluruhan dan mengisi markah ke dalam
Sistem Pengurusan Maklumat Politeknik.

2. Berpuas hati dengan sesi PDP yang dijalankan
bagi tujuan merekod video pencerapan.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Secara keseluruhanya, terdapat pelajar yang
1.Bisikan Hati mendapat markah tinggi dan terdapat juga
2.Menganalisis/Menilai beberapa orang pelajar yang mendapat markah
terlalu rendah.
3.Kesedaran Baru
4.Cadangan/Tindakan 2. Ketika sesi PDP berlangsung, pelajar kurang
mementingkan etika di dalam kelas seperti
mengunyah gula-gula getah ketika sesi
pembentangan ringkas yang dijalankan.

KESEDARAN BARU
1. Mengetahui kaedah sebenar mengisi markah
pelajar yang lebih praktikal dan memudahkan
pensyarah.

CADANGAN DAN TINDAKAN
1. Menyarankan agar pelajar yang mendapat
markah terlalu rendah untuk diberikan perhatian
yang lebih kepada mereka.

2. Pensyarah telah menegur tindakan beberapa
orang pelajar yang kurang menitikberatkan etika
di dalam kelas.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 13/6/2022 - 17/6/2022

PERISTIWA : MINGGU KE-13

1. Sesi PDP yang terakhir bersama para pelajar
2. Terlibat dengan PERKAYA INOVASI KE-21 PMM
3. Mengisi markah tugasan praktikal pelajar

BISIKAN HATI
1. Sedih kerana pertemuan terakhir bersama para
pelajar yang pernah diajar sepanjang latihan
mengajar.

2. Sangat teruja apabila pelajar bagi projek inovasi
berjaya memenangi pingat emas di PERKAYA
INOVASI peringkat PMM.

REFLEKSI : MENGANALISI DAN MENILAI
1. Pada kelas terakhir bersama pelajar, dapat
1.Bisikan Hati dirumuskan bahawa pelajar sangat teruja dengan
2.Menganalisis/Menilai aktiviti yang dijalankan dimana pelajar diminta
untuk menyanyi menggunakan lirik yang dicipta
3.Kesedaran Baru berdasarkan topik-topik yang dibelajar.
4.Cadangan/Tindakan
2. PERKAYA INOVASI KE-21 juga memberikan
pengalaman baru kepada saya dalam menguruskan
program inovasi bersama pelajar yang terlibat.

KESEDARAN BARU
1. Pelajar lebih bersemangat ketika sesi PDP secara
bersemuka dan objektif pembelajaran mudah
untuk dicapai.

CADANGAN DAN TINDAKAN
1. Mengharapkan supaya pelajar dapat menjawab
peperiksaan akhir dengan lancar.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak
KOMEN (PEMBIMBING) : telah disemak
27-06-2022
TARIKH KOMEN (PEMBIMBING) :

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 20/6/2022 - 24/6/2022

PERISTIWA : MINGGU KE-14

1. Menghadiri Bengkel Pembangunan Bahan
Sokongan.
2. Menyiapkan laporan e-portfolio.

BISIKAN HATI
1. Berasa teruja kerana mendapat pengalaman
baru dalam menghadiri Bengkel Pembangunan
Bahan Sokongan bersama pensyarah-pensyarah
Program Diploma Seni Kulinari.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Saya berpendapat bahawa semua pensyarah
1.Bisikan Hati program Diploma Seni Kulinari mengambil
2.Menganalisis/Menilai peluang yang ada untuk sama-sama
menghasilkan bahan sokongan yang lengkap dan
3.Kesedaran Baru menyeluruh.
4.Cadangan/Tindakan
KESEDARAN BARU
1. Saya berpendapat bahawa bengkel
pembangunan ini dapat memberi peluang kepada
saya untuk lebih bersedia dalam menyediakan
bahan pengajaran sokongan.

CADANGAN DAN TINDAKAN
1. Cadangan saya ialah, bengkel pembangunan
seperti ini perlu diperbanyakkan bagi
meningkatkan penghasilan bahan sokongan yang
lengkap.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Disemak

KOMEN (PEMBIMBING) : telah disemak
TARIKH KOMEN (PEMBIMBING) : 27-06-2022

JURNAL/REFLEKSI

SEMESTER : SEMESTER 2 (SARJANA MUDA) / 20212022
TARIKH :
TAJUK : 27/6/2022 - 1/07/2022

PERISTIWA : MINGGU KE-15

1. Minggu terakhir latihan mengajar
2. Diraikan dalam sebuah majlis perpisahan yang
diadakan di pejabat JPH.

BISIKAN HATI
1. Minggu terakhir bagi latihan mengajar di Politeknik
Merlimau, Melaka.
2. Saya berasa gembira berjaya menghabiskan 15
minggu yang penuh dengan keterujaan dengan
dibantu oleh pensyarah pembimbing dan rakan
pensyarah yang lain.

REFLEKSI : MENGANALISIS DAN MENILAI
1. Pensyarah pembimbing dan rakan pensyarah yang
1.Bisikan Hati lain sangat membantu sepanjang latihan mengajar
2.Menganalisis/Menilai yang dijalankan selama 4 bulan ini.
2. Urusan menamatkan latihan mengajar diuruskan
3.Kesedaran Baru dengan baik oleh pegawai pengurusan Politeknik
4.Cadangan/Tindakan Merlimau.

KESEDARAN BARU
1. Politeknik Merlimau khususnya Jabatan
Pelancongan Dan Hospitaliti mempunyai persekitaran
kerja yang menyeronokkan serta pensyarah-
pensyarah yang banyak membantu.

CADANGAN ATAU TINDAKAN
1. Berharap pada masa akan datang mempunyai
peluang untuk bekerja di bawah Jabatan Pelancongan
dan Hospitaliti PMM.

SEMAKAN PENYELIA

STATUS SEMAKAN (PENYELIA) : Belum Disemak
KOMEN (PENYELIA) :

TARIKH KOMEN (PENYELIA) :

SEMAKAN PEMBIMBING

STATUS SEMAKAN (PEMBIMBING) : Belum Disemak
KOMEN (PEMBIMBING) :

TARIKH KOMEN (PEMBIMBING) :

LAMPIRAN

BAHAN PENGAJARAN (ABBM)















SOALAN KUIZ SUBJEK TEORI

DTC10093 – THEORY OF FOOD Marks /100
SESSION 11: 2021/2022 /15
QUIZ 1
DURATION: 20 Minutes

I pledge neither to give nor receive unauthorized aid during this Quiz.
This is an individually task.

Name

Matrix No.

Class CLO 1

Signature Total

1. CHOOSE THE BEST ANSWER FOR THE QUESTION (C2, PLO1)

1) Which of the following best describes the non-commercial foodservice segment of the
industry?

A. Foodservice operations that are managed by contract food service companies, such as

family mart “”
B.

business or organization

C. Foodservice operations that need to make a profit.

D. Foodservice operations that serve meals at food court in shopping mall.

Prepared By: Verified By:
.............................................................................. .....................................................................

(NOR WAHIDA BINTI YAHAYA) (MOHD ZAHIR BIN ZAINOL)

2) Which of the following is NOT an example of a non-commercial foodservice operation?

A. Prison Cafeteria
B. Healthcare
C. Pizza Hut Restaurant
D. Retirement Homes

3) The classical kitchen brigade system is still used until today especially in large hotels and
restaurants, which of the following is NOT under this system?

A. Executive chef
B. Chef de cuisine
C. Tournant
D. Celebrity chef

4) George-Auguste Escoffier is the greatest chef of his time; he has two main contributions were,
the simplification of classical cuisine and the classical
menu,_____________________________________

A. ’
B. the reorganization of the kitchen
C. the improvement of kitchen outlet
D. the introduction of new technology in food establishment

5) There are several types of foodservice establishment in foodservice industry. Which one is
listed under commercial foodservice establishment?
A. military
B. catering in hospital
C. fine dining restaurant

6) The Executive Chef is a manager who is responsible for all aspects of food production, which
of the following is include to the aspects?
A. menu planning
B. costing and purchasing
C. work schedule planning
D. all of the above

7) “
”?

A. chef de rang
B. junior sous chef
C. chef de partie
D. entremetier

2. CHOOSE THE ANSWER FROM SCHEDULE AND FILL IN THE BLANKS (C2, PLO1)

Garde Saucier Grillardin Poissonier Legumier Patissier Rotisseur
Manger

1) Roasted and Braised Meats _______________
2) Broiled items _______________

3) Glazed carrots _______________
4) Salad and salad Dressings _______________
5) Black Forest Cake _______________

3. FILL IN THE BLANK (C2, PLO1)

a) _____________is pale yellow, smooth, and creamy sauce made with eggs, butter, water, and
lemon juice. It is thickened by an emulsifying egg yolks and melted butter, which simply means
creating a cohesive, stable mixture of two things that do not naturally blend together under
normal circumstances.

b) ______________ also known as white sauce, is made with butter, flour, and milk. Though it is
’ M.

c) ______________ S’ stock,

tomato puree, and mirepoix, and is thickened with a dark brown roux.

DTC10093 – THEORY OF
FOODSESSION 11:
2021/2022
QUIZ 2

DURATION: 15 Minutes

I pledge neither to give nor receive unauthorized aid during this Quiz.
This is an individually task.

Name Marks
/19
Matrix No. /100

Class CLO 1

Signature Total

1. Choose the correct answer regarding the kitchen equipment and utensil

(C2,PLO1)

tongs Ladles skimmer mandolin

Offset spatula French knife/chef knife China cap Butcher steel

a) Used to pick up and handle foods.
b) Turning and lifting eggs, pancakes, and meats on griddle.
c) Remove the froth floating on a simmering stock.
d) For general purpose like chopping, slicing, and, dicing.
e) A cone-shaped, used for straining stocks, soups, sauces, and, other liquids.

Prepared Verified By:
By:
.....................................................................
......................................................................... (MOHD ZAHIR BIN ZAINOL)
..... (NOR WAHIDA BINTI YAHAYA)

2. Fill in with the correct answer the parts of a knife? (C2, PLO1)

3. Fill in the blanks with suitable kitchen equipment and tools (C2, PLO1)
a) Portioning gravy and soups.
b) A large deep, straight-sided for preparing stocks and simmering large quantity of liquids.
c) Cutting salami into thin, even slices.
d) Hot water bath, containers of foods are set on a rack in shallow container of water,

which isheated by electricity, gas, or steam.
e) Removing thin strips of peel from a lemon

DTC10093 – THEORY OF FOOD Marks /100
SESSION 11 2021/2022 /20
QUIZ 3
DURATION: 15 Minutes

I pledge neither to give nor receive unauthorized aid during this Quiz.
This is an individually task.

Name

Matrix No.

Class CLO 1

Signature Total

A. ANSWER ALL QUESTION (C3, PLO1)

1) Which are the factors must be considered when attempting to balance during plating?
A. Flavors
B. Textures
C. Shapes and colors
D. All of the above

Prepared Verified By:
By:
.....................................................................
......................................................................... (MOHD ZAHIR BIN ZAINOL)
..... (NOR WAHIDA BINTI YAHAYA)

2) To simmer means to cook in a liquid that is bubbling gently. What is the
temperature forsimmering?
A. 100°c
B. 85°c to 96°c
C. 71°c to 82°c
D. 106°c

3) When water turns from liquid to gas at any temperature, what is the name of the process?

A. Evaporation
B. Evaluation
C. Fraction
D. dehydration

4) To cook, heat must be transferred from a heat source to and through the food. Choose the
TRUE
answer regarding the types of heat is transfer.
I. Conduction
II. Convection
III. Radiation
IV. Conversion

A. I and II
B. II and III
C. I, II, and, III
D. II, III, and, IV

5) Oil and water do not normally stay mixed; however, it must be evenly mixed for salad
dressingin proper service, a uniform mixture of unmixable liquid is called .

A. aspic
B. Roquefort
C. emulsion
D. stabilizer

6) The classification of salad types describes the roles salad fill in modern menus.
Which of thefollowing is among categories of salad?
A. Appetizer salads
B. Accompaniment salads
C. Main-course salads
D. All of the above

7) Basic vinaigrette is a simple dressing and can be used as the base for other
dressings. Choosethe ingredients of basic vinaigrette.
I. Olive Oil
II. Vinegar
III. Salt
IV. White pepper
A. I and, II
B. I, II, and, III
C. II, III, and, IV
D. I, II, III, and, IV

8) Which of the following is NOT one of the basic types of salad dressings commonly
used today?

A. Cooked
B. Appetizer
C. Oil and vinegar
D. Mayonnaise-based

9) “M separate
because it contains egg yolk, which is strong ” The statement is
describing for
A. Permanent emulsion .
B. Temporary emulsion
C. Basic dressing
D. Basic ranch dressing

10) Every plate of salad has its structure or parts, which of the following is NOT TRUE?
A. Base
B. Body
C. Dressing
D. creamy

B. ANSWER ALL QUESTION (C3, PLO1)

1. Write 8 (EIGHT) type of salad green that you know. (8
marks)

2. Write in your own word what are croutons, and when should they be

added to a salad?Why?

(2 marks)

---- END OF
QUESTION ---

SOALAN KUIZ SUBJEK PRAKTIKAL

DTC30024 – GARDE MANGER Marks
SESSION 2 2021/2022 /20 /100
Quiz 1
DURATION : 10 min CLO 1
Total
I pledge neither to give nor receive unauthorized aid during this Test
Name [CLO 1/C3/1M]
Matrix No. [CLO 1/C3/1M]
Class [CLO 1/C3/1M]
Signature

Section A
Answer all questions.

1. The following are the types of salads EXCEPT?

a. Appetizer salad
b. Accompaniment salad
c. Mix salad
d. Main course salad

2. Which component salads are the greens?

a. Body
b. Base
c. Binder
d. Garnish

3. What is basic Fench dressing made with?

a. Oil, vinegar and Anchovy fillet
b. Tomatoes, oil and vinegar
c. Mayonnaise, tomatoes and vinegar
d. Oil and vinegar

4. How to ovecome the split mayonnaise?

a. Slowly add the oil into the split mixtures.
b. Throw the split mixture because it can’t be used
c. Slowly beat one or two egg yolk into the split mayonnaise
d. Add the vinegar into the split mayonnaise

5. All item listed bellow is categorize as site salads EXCEPT [CLO 1/C3/1M]
[CLO 1/C3/1M]
a. Legume salad [CLO 1/C3/1M]
b. Potato salad
c. Beef salad
d. Fruit course salad

6. What is three major salad categories?

a. Leafy salad, Meat salad, Fruit Salad
b. Cold salad, Hot salad, Chilled Salad
c. Spicy salad, Mild salad, Herbs Salad
d. Green salad, Side salad, Compose Salad

7. Another name of Rommaine lettuce is:

a. Cos lettuce
b. Bibb lettuce
c. Loose leaf
d. Witloof chicory

[CLO 1/C3/1M]

8. Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives?

a. Chef salad
b. Warldof salad
c. Salad nicoise
d. Garden salad

[CLO 1/C3/1M]

9. The purpose of separate course salad is to _____________.

a. Cleanse a palate
b. Stimulate the Appetite
c. Substitute for a main course
d. Provide a satisfying end to a meal

[CLO 1/C3/1M]

10. Arugula is also known as _______________.

a. Rugula [CLO 1/C3/1M]
b. Rocket
c. Radicchio
d. Mizuna

Section B
Answer all THRUE/FALSE questions.

1. Bread that must be kept for more than one day should be refrigerated. (TRUE / FALSE)

2. French bread becomes stale faster than regular white bread. . (TRUE / FALSE)

3. A club sandwich is a multi-decker sandwich made of three slices of toast, chicken or turkey,
lettuce or tomato, and sometimes other ingredients. . (TRUE / FALSE)

4. Pre preparation is important or making sandwich in quantity, but it is not important on the short
order station because all sandwiches are made to order. (TRUE / FALSE)

5. Sandwich bread should have a firm not soft texture. (TRUE / FALSE)

6. Hard crusted breads, such a French bread must be keep wrapped in order to keep the crust crisp.
(TRUE / FALSE)

7. Butter helps protect bread from soaking up moisture from the sandwich filling better than
mayonnaise does. (TRUE / FALSE)

8. Wrap sandwiches are not made with yeast bread but with flour tortillas. (TRUE / FALSE)

9. In order to make panini sandwiches. It is essential to have a special sandwich press. (TRUE /
FALSE)

10. Wrap sandwich should be served uncut so that the filling will stay inside the sandwich. (TRUE /
FALSE)

Prepared By: Verified By:

.............................................................................. .....................................................................
(HASNIDA BINTI KHAIRUDIN) (MOHD ZAHIR BIN ZAINOL)

DTC30024 – GARDE MANGER Marks
SESSION 2 2021/2022 /15 /100
Quiz 2
CLO 1
DURATION : 15 MINUTES Total

I pledge neither to give nor receive unauthorized aid during this Test

Name
Matrix No.
Class

Signature

Section A
Answer all questions.

1. Cheese can be made from the milk of cows, sheep, goats or water buffalo. List down 7 basic type of
cheese based on texture, taste, appearance and aging

1. _______________________________
2. _______________________________
3. _______________________________
4. _______________________________
5. _______________________________
6. _______________________________
7. _______________________________

(7 Marks)

2. Cheese making relies on science. List down steps in making pasteurized cheese in today’s
industries.

3. Write down TWO (2) ways used of cheese in cooking (6 Marks)
(2 marks)
1. _______________________________________
2. _______________________________________

Section B
Answer all questions.

4. The design elements for cold food arrangements should be put to create energy and interest. List
down SIX (6) basic elements to be considered when arranging the cold food presentations.

1. _______________________________
2. _______________________________

3. _______________________________
4. _______________________________
5. _______________________________
6. _______________________________

(6 Marks)

5. List down FIVE (5) Example of cold food presentations.

1. _______________________________ (5 Marks)
2. _______________________________
3. _______________________________
4. _______________________________
5. _______________________________

6. Write down FOUR (4) tips that helps in arranging buffet table design

1. _______________________________________________________________________________________________
2. _______________________________________________________________________________________________
3. _______________________________________________________________________________________________
4. _______________________________________________________________________________________________

(4 marks)

Prepared By: Verified By:

.............................................................................. .....................................................................
(HASNIDA BINTI KHAIRUDIN) (MOHD ZAHIR BIN ZAINOL)

SKEMA JAWAPAN KUIZ SUBJEK TEORI

DTC10093 – THEORY OF FOOD
SESSION 11: 2021/2022
QUIZ 1
DURATION: 20 Minutes

ANSWER SCHEME

1. CHOOSE THE BEST ANSWER FOR THE QUESTION (C2, PLO1)

1) Which of the following best describes the non-commercial foodservice segment of the
industry?

A. Foodservice operations that are managed by contract food service companies,

such as family mart

B. Foodservice operations where food and beverage are not the primary focus of the

“” z

C. Foodservice operations that need to make a profit.

D. Foodservice operations that serve meals at food court in shopping mall.

2) Which of the following is NOT an example of a non-commercial foodservice
operation?
A. Prison Cafeteria
B. Healthcare
C. Pizza Hut Restaurant
D. Retirement Homes

3) There are several types of foodservice establishment in foodservice industry. Which
one is listed under non-commercial foodservice establishment?
A. Military
B. Fast food restaurant
C. Hotel
D. Fine dining restaurant

4) The classical kitchen brigade system is still used until today especially in large hotels
and restaurants, which of the following is NOT under this system?

A. Executive chef
B. Chef de cuisine
C. Tournant
D. Celebrity chef

5) George-Auguste Escoffier is the greatest chef of his time; he has two main
contributions were, the simplification of classical cuisine and the classical menu,
_____________________________________

A. ’
B. The reorganization of the kitchen
C. The improvement of kitchen outlet
D. The introduction of new technology in food establishment

6) The station chefs are in charge of particular area of production, what is the other
“ ”?

A. Chef de rang
B. Junior sous chef
C. Chef de partie
D. Entremetier

7) The Executive Chef is a manager who is responsible for all aspects of food
production, which of the following is include to the aspects?

A. Menu planning
B. Costing and purchasing
C. Work schedule planning
D. All of the above

2. CHOOSE THE ANSWER FROM SCHEDULE AND FILL IN THE BLANKS (C2,
PLO1)

Garde Saucier Grillardin Poissonier Legumier Patissier Rotisseur
Manger

1) Roasted and Braised Meats ROTISSSEUR

2) Broiled items GRILLARDIN

3) Glazed carrots LEGUMIER
4) Salad and salad Dressings GARDE MANGER
5) Black Forest Cake PATTISIER

3. FILL IN THE BLANK (C2, PLO1)

a) Hollandaise is pale yellow, smooth, and creamy sauce made with eggs, butter, water,
and lemon juice. It is thickened by an emulsifying egg yolks and melted butter, which
simply means creating a cohesive, stable mixture of two things that do not naturally
blend together under normal circumstances.

b) Béchamel sauce, also known as white sauce, is made with butter, flour, and milk.

Though it is ra ’

Mornay sauce

c) Espagnole sauce S’

veal stock, tomato puree, and mirepoix, and is thickened with a dark brown roux.

DTC10093 – THEORY OF FOOD
SESSION DECEMBER 2020
QUIZ 2
DURATION: 15 Minutes

ANSWER SCHEME

CHOOSE THE ANSWER FROM SCHEDULE AND FILL IN THE BLANKS (C2, PLO1)

tongs ladles Offset spatula skimmer

French knife/chef China cap mandolin Butcher steel

knife

1) Used to pick up and handle foods. tongs

2) Turning and lifting eggs, pancakes, and meats on griddle. offset

spatula

3) Remove the froth floating on a simmering stock.

skimmer

4) For general purpose like chopping, slicing, and, dicing. French

knife/chef knife

5) A cone-shaped, used for straining stocks, soups, sauces, and, other liquids.

China cap

Fill in the blanks with suitable kitchen equipment and tools (C2, PLO1)
1) Portioning gravy and soups.
Ladles
2) A large deep, straight-sided for preparing stocks and simmering large quantity of
liquids.
Stockpot
3) Cutting salami into thin, even slices.
Slicer
4) Hot water bath, containers of foods are set on a rack in shallow container of water,
which is heated by electricity, gas, or steam.
Bain-marie
5) Removing thin strips of peel from a lemon
Zester

---- END OF QUESTION

DTC10093 – THEORY OF FOOD
SESSION 1 2021/2022
QUIZ 1
DURATION: 15 Minutes

ANSWER SCHEME

ANSWER ALL QUESTION (C3, PLO1)

1) Which are the factors must be considered when attempting to balance during plating?
A. Flavors
B. Textures
C. Shapes and colors
D. All of the above

2) To simmer means to cook in a liquid that is bubbling gently. What is the temperature
for simmering?
A. 100°c
B. 85°c to 96°c
C. 71°c to 82°c
D. 106°c

3) When water turns from liquid to gas at any temperature, what is the name of the
process?

A. Evaporation
B. Evaluation
C. Fraction
D. dehydration

4) To cook, heat must be transferred from a heat source to and through the food.
Choose the TRUE answer regarding the types of heat is transfer.
I. Conduction
II. Convection
III. Radiation
IV. Conversion

A. I and II
B. II and III
C. I,II, and, III
D. II,III, and, IV

5) Oil and water do not normally stay mixed; however, it must be evenly mixed for salad
dressing in proper service, a uniform mixture of unmixable liquid is called
______________.

A. aspic
B. roquefort

C. emulsion
D. stabilizer

6) The classification of salad types describes the roles salad fill in modern menus. Which
of the following is among categories of salad?
A. Appetizer salads
B. Accompaniment salads
C. Main-course salads
D. All of the above

7) Basic vinaigrette is a simple dressing and can be used as the base for other
dressings. Choose the ingredients of basic vinaigrette.
I. Olive Oil
II. Vinegar
III. Salt
IV. White pepper
A. I and, II
B. I,II, and, II
C. II,III, and, IV
D. I,II,III, and, IV

8) Which of the following is NOT one of the basic types of salad dressings commonly
used today?
A. Cooked
B. Appetizer
C. Oil and vinegar
D. Mayonnaise-based

9) “M ” The statement is describing

for_______________.
A. Permanent emulsion
B. Temporary emulsion
C. Basic dressing
D. Basic ranch dressing

10) Every plate of salad has its structure or parts, which of the following is NOT TRUE?
A. Base
B. Body
C. Dressing
D. creamy

---- END OF QUESTION ----

SKEMA JAWAPAN KUIZ SUBJEK PRAKTIKAL [CLO 1/C3/1M]
[CLO 1/C3/1M]
answer scheme : quiz 1 [CLO 1/C3/1M]
[CLO 1/C3/1M]
SECTION A [CLO 1/C3/1M]
Answer all questions.

1. The following are the types of salads EXCEPT?

a. Appetizer salad
b. Accompaniment salad
c. Mix salad
d. Main course salad

2. Which component salads are the greens?

a. Body
b. Base
c. Binder
d. Garnish

3. What is basic Fench dressing made with?

a. Oil, vinegar and Anchovy fillet
b. Tomatoes, oil and vinegar
c. Mayonnaise, tomatoes and vinegar
d. Oil and vinegar

4. How to ovecome the split mayonnaise?

a. Slowly add the oil into the split mixtures.
b. Throw the split mixture because it can’t be used
c. Slowly beat one or two egg yolk into the split mayonnaise
d. Add the vinegar into the split mayonnaise

5. All item listed bellow is categorize as site salads EXCEPT

a. Legume salad
b. Potato salad
c. Beef salad
d. Fruit course salad

6. What is three major salad categories?

a. Leafy salad, Meat salad, Fruit Salad
b. Cold salad, Hot salad, Chilled Salad

c. Spicy salad, Mild salad, Herbs Salad
d. Green salad, Side salad, Compose Salad

[CLO 1/C3/1M]

7. Another name of Rommaine lettuce is:

a. Cos lettuce
b. Bibb lettuce
c. Loose leaf
d. Witloof chicory

[CLO 1/C3/1M]

8. Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives?

a. Chef salad
b. Warldof salad
c. Salad nicoise
d. Garden salad

[CLO 1/C3/1M]

9. The purpose of separate course salad is to _____________. [CLO 1/C3/1M]

a. Cleanse a palate
b. Stimulate the Appetite
c. Substitute for a main course
d. Provide a satisfying end to a meal

10. Arugula is also known as _______________.

a. Rugula
b. Rocket
c. Radicchio
d. Mizuna

[CLO 1/C3/1M]

section b

1. F
2. T
3. T
4. F
5. T
6. F
7. T
8. T
9. F
10. F