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Desafío del Café y Cacao

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Desafío del Café y Cacao

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Pon a prueba tus conocimientos sobre el control de calidad del café y cacao.

Created by

fabricio medina
fabricio medina
Ecuador

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Desafío del Café y Cacao
 

Desafío del Café y CacaoOnline version

Pon a prueba tus conocimientos sobre el control de calidad del café y cacao.

by fabricio medina
1

¿Cuál es un método fisicoquímico utilizado para analizar el café?

2

¿Qué parámetro sensorial se evalúa en el café?

3

¿Qué se mide para determinar la acidez del café?

4

¿Cuál es un método sensorial para evaluar el cacao?

5

¿Qué componente se analiza para determinar la calidad del cacao?

6

¿Qué técnica se usa para evaluar la frescura del café?

7

¿Qué aspecto visual se evalúa en el control de calidad del cacao?

8

¿Qué método fisicoquímico se utiliza para medir la humedad en el café?

9

¿Qué se evalúa en la cata de café?

10

¿Cuál es un indicador de calidad en el polvo de cacao?

11

¿Qué parámetro físico-químico indica el contenido de agua en el café o cacao?

12

¿Cuál es el valor máximo de humedad permitido para el cacao en polvo?

13

¿Qué método se usa para medir la grasa total en cacao?

14

¿Qué prueba sensorial se realiza tradicionalmente en café?

15

¿Qué atributos sensoriales se evalúan en el cacao en polvo?

 
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