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Desafío de Calidad: Café y Cacao

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Desafío de Calidad: Café y Cacao

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

Created by

Maria Palacios
Maria Palacios
Ecuador

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Desafío de Calidad: Café y Cacao
 

Desafío de Calidad: Café y CacaoOnline version

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

by Maria Palacios
1

¿Qué método se utiliza para evaluar el aroma del café?

2

¿Cuál es un parámetro físico-químico importante en el café?

3

¿Qué técnica ayuda a determinar la pureza del cacao?

4

¿Qué se evalúa en un análisis sensorial del cacao?

5

¿Qué método físico-químico mide la humedad del café?

6

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

7

¿Qué se utiliza para medir la solubilidad del cacao?

8

¿Qué aspecto se evalúa en la cata de café?

9

¿Qué método físico-químico se usa para analizar la cafeína?

10

¿Qué parámetro sensorial se evalúa en el cacao?

11

¿Cuál es la importancia de la acidez?

12

¿Qué se analiza en el análisis sensorial del café?

13

¿Cuál es la importancia del control de calidad ?

14

¿Para que sirve los métodos físico químicos ?

15

¿Cuál es la importancia de la humedad ?

 
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