Professional Documents
Culture Documents
NAMA
ANGKA GILIRAN
1. Tulis nama, nombor kad pengenalan dan angka giliran anda pada petak yang
disediakan.
2. Kertas peperiksaaan ini mengandungi dua bahagian: Bahagian A dan Bahagian B.
3. Jawab semua soalan daripada Bahagian A dan Bahagian B.
4. Jawapan anda hendaklah ditulis pada ruang yang disediakan dalam kertas
peperiksaan ini.
5. Pengiraan mesti ditunjukkan dengan jelas.
6. Anda dibenarkan menggunakan kalkulator saintifik.
Kod Pemeriksa :
2 2
3 3
4 2
5 3
6 4
7 2
8 4
9 2
10 1
A
11 1
12 3
13 3
14 2
15 2
16 3
17 2
18 2
19 2
20 3
1 10
2 15
B
3 15
4 10
Jumlah 100
(i) Pengerusi
(ii)
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(iii) ………………………………………………………………………………..
(iv) ………………………………………………………………………………….
(v) …………………………………………….……………………………………
Rajah 1
[4 markah]
i .........................................................................................................................
ii .........................................................................................................................
[2 markah]
i .........................................................................................................................
ii .........................................................................................................................
iii .........................................................................................................................
[3 markah]
Rajah 2
Berdasarkan Rajah 2;
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[1 markah]
(b) Berdasarkan jawapan di (a), kenal pasti satu contoh fabrik daripada sumber
gentian itu.
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[1 markah]
X
Sebelah
luar
fabrik Y
Cara
Mengenal
Fabrik
Sebelah
Z dalam
fabrik
Rajah 3
Y : .........................................................................................................................
Z : .........................................................................................................................
[3 markah]
Rajah 4
Berdasarkan Rajah 4, lukis dan label dua tanda pola yang betul pada pola yang
disediakan.
[4 markah]
X Y
Jadual 1
Apakah X dan Y?
X : .........................................................................................................................
Y : .........................................................................................................................
[2 markah]
Rajah 5
Berdasarkan Rajah 5;
(a) Kenal pasti jenis nutrien yang terkandung dalam makanan tersebut.
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[1 markah]
(b) Berdasarkan jawapan di (a), kenal pasti tiga kesan kekurangan nutrien itu.
i .........................................................................................................................
ii .........................................................................................................................
iii .........................................................................................................................
[3 markah]
Rajah 6
X : .........................................................................................................................
Y : .........................................................................................................................
[2 markah]
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[1 markah]
11 Maklumat berikut adalah maksud satu istilah dalam amalan menjaga kebersihan dan
keselamatan makanan.
Bahan kimia
i ii
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...........................
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Punca
……… Pencemaran
Makanan dan
Pencemaran
Silang
iii
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Rajah 7 [3 markah]
Diperlukan untuk memastikan ruang dapur berada dalam keadaan bersih dan
selamat.
i ................................................................................................................................
ii ................................................................................................................................
iii ................................................................................................................................
[3 markah]
Kaedah Penyataan
W : .........................................................................................................................
X : .........................................................................................................................
[2 markah]
Rajah 8
Y : .........................................................................................................................
[2 markah]
Rajah 9
ii ................................................................................................................................
iii ................................................................................................................................
[3 markah]
i ................................................................................................................................
ii ................................................................................................................................
[2 markah]
Rajah 10
i ................................................................................................................................
ii ................................................................................................................................
[2 markah]
Pisang goreng
Kuih keria
Desert Sajian
Timur
Jeli kelapa
Cendol
Rajah 11
X : .........................................................................................................................
Y : .........................................................................................................................
[2 markah]
20 Jadual 2 menunjukkan senarai kos bahan untuk menyediakan hidangan Tat Telur.
Jadual 3 pula menunjukkan kos projek bagi menyediakan hidangan tersebut.
Kos seunit
Bil Bahan Kuantiti Kos (RM)
(RM)
1 Mentega 170 g 5.00/250 g 3.40
2 Gula aising 50 g 2.60/500 g X
3 Telur 5 biji 10.00/30 biji 1.67
4 Tepung gandum 290 g 2.50/kg 0.73
5 Esen vanila 10 ml 2.50/250 ml 0.10
6 Susu cair 1 tin 4.00/tin 4.00
7 Gula pasir 120 g 2.84/kg 0.34
8 Pewarna kuning 2 ml 2.50/250 ml 0.02
Jadual 2
X : .........................................................................................................................
Y : .........................................................................................................................
Z : .........................................................................................................................
[3 markah]
(a) Terangkan isu dan cabaran yang dihadapi oleh En Ahmad dalam menguruskan
sumber keluarganya.
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[9 markah]
(b) Cadangkan satu kaedah untuk mengatasi isu dan masalah yang dihadapi oleh
keluarga En. Ahmad untuk mengurus sumber keluarganya dengan lebih baik dan
berkesan.
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[1 markah]
Rajah 12 menunjukkan dua helai blaus yang menjadi pilihan Sofea di butik tersebut.
Blaus A Blaus B
Rajah 12
(a) (i) Terangkan kesuaian stail blaus A dan blaus B dengan bentuk badan Sofea
dan berikan justifikasinya.
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(ii) Berdasarkan jawapan di (a)(i), tentukan blaus yang sesuai dengan bentuk
badan Sofea.
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[1 markah]
(b) Senaraikan dua proses jahitan yang digunakan untuk menghasilkan blaus.
i .......................................................................................................................
ii .......................................................................................................................
[2 markah]
(Dipetik daripada Komposisi Zat Dalam Makanan Malaysia, Edisi Keempat, 1997, IMR:Kuala Lumpur)
Jadual 4
Berdasarkan Jadual 4;
(a) Kirakan jumlah nilai tenaga dalam kilojoule bagi kedua-dua makanan yang
diambil oleh Nurul.
[12 markah]
i .............................................................................................................................
ii .............................................................................................................................
iii .............................................................................................................................
[3 markah]
Rajah 13
(a) (i) Huraikan proses tindak balas enzim terhadap makanan tersebut dalam
sistem pencernaan di mulut dan perut.
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[9 markah]
(ii) Berdasarkan jawapan di (a)(i), kenal pasti proses yang terlibat dalam sistem
pencernaan itu.
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[1 markah]
KERTAS PEPERIKSAAN TAMAT