Epok Epok Test

Question 1 of 15

1. Question

What does the first two digits of epok-epok means?

Weight of filling
Weight of the whole epok-epok
Weight of dough
Weight of 1 batch of dough
Weight of 1 tray of epok-epok

Question 2 of 15

2. Question

What does code 3525 means?

Egg 35gm & epok skin 25gm
Epok skin 35gm & chicken filling 25gm
Potato filling 35gm & Epok skin 25gm
Epok skin 35gm & Potato filling 25gm
Epok skin 35gm & Sardine filling 25gm

Question 3 of 15

3. Question

What do you do after potato cutting?

Keep the potato in chiller
Boil the potato
Fry the potato
Fill the potato into epok-epok skin
Mix the potato with curry paste

Question 4 of 15

4. Question

What is the cooking sequence for potato filling?

Potato > curry powder, water > salt, sugar, MSG, chicken stock > spice, curry leaves > ginger, garlic
Ginger, garlic > spice, curry leaves > curry powder, water > salt, sugar, MSG, chicken stock > Potato
Spice, curry leaves > ginger, garlic > curry powder, water > salt, sugar, MSG, chicken stock > potato
Curry powder, water > potato > ginger, garlic > Spice, curry leaves > salt, sugar, MSG, chicken stock
Curry powder, water > ginger, garlic > ginger, garlic > Spice, curry leaves > salt, sugar, MSG, chicken stock

Question 5 of 15

5. Question

What do you do after boiling the potato?

Strain the potato and transfer into container
Leave the potato in the pot for cooling
Mash the potato
Discard the water and fry the potato
Keep the potato in chiller

Question 6 of 15

6. Question

What is the correct sequence for eggs preparation?

Wash > cut > combi steam oven > peel
Peel > cut > wash > combi steam oven
Cut > wash > combi steam oven > peel
Cut > peel > wash > combi steam oven
Wash > combi steam oven > peel > cut

Question 7 of 15

7. Question

How many pieces (pcs) should the egg be cut into?

4
7
2
6
8

Question 8 of 15

8. Question

How should you thaw the chicken?

Open the packaging and leave the chicken in room temperature
Put the chicken in the sink
Transfer the chicken from freezer to chiller for at least 24 hours
Boil it in hot water
Soak the chicken in water overnight

Question 9 of 15

9. Question

After the chicken is shredded, what should you do?

Fill the shredded chicken into the epok-epok skin
Mix with potato filling
Fry with onion
Cool it down in chiller
Mix it with shredded chicken

Question 10 of 15

10. Question

What needs to be heated first before making the dough?

Water
Flour
Oil and shortening
Eggs
Shortening only

Question 11 of 15

11. Question

What is the right sequence for dough making?

Flour > salt > shortening & oil > water > eggs
Flour > water > eggs > shortening & oil > salt
Salt > shortening & oil > eggs > flour > water
Water > flour > salt > shortening & oil > eggs
Water > salt > flour > shortening & oil > eggs

Question 12 of 15

12. Question

How many kilo of flour is to be used in 1 batch of dough?

10 kg
7 kg
2 kg
5 kg
6 kg

Question 13 of 15

13. Question

What is the number step for using roller sheeter?

2-4-2
10-6-3
10-4-2
3-6-10
2-2-2

Question 14 of 15

14. Question

How do you fill epok epok?

Assume the weight of the filling by experience
One table spoon of each filling
Weight the filling into the skin using weighing scale
Two table spoon of each filling
Fill until it is full

Question 15 of 15

15. Question

How do you store finished epok-epok?

Arrange in tray, wrap, label and store in chiller
Wrap the epok-epok individually and store in freezer
Store at packing room
Store at pastry room on the table
Arrange in tray, wrap, label and store in freezer

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