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About this activity
Esta evaluación tiene como objetivo integrar y reforzar los conocimientos adquiridos durante el módulo sobre alimentos proteicos. A través de definiciones y descripciones ordenadas alfabéticamente, los estudiantes deberán identificar conceptos clave relacionados con cortes, métodos de cocción, técnicas de preparación y valor nutricional de las carnes rojas (res y cerdo), el pollo y las legumbres. La actividad promueve la comprensión, el análisis y el uso del vocabulario técnico aprendido en clase.
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Fernanda Herrera
Mexico
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