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Froggy Jumps
Froggy Jumps

Froggy Jumps – Carnes y cortes

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Froggy Jumps – Carnes y cortes

Froggy Jumps

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About this activity

Preguntas rápidas sobre carnes y cortes.

Created by

sergio sanchez
sergio sanchez
Colombia

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Froggy Jumps – Carnes y cortes
 

Froggy Jumps

Froggy Jumps – Carnes y cortesOnline version

Preguntas rápidas sobre carnes y cortes.

by sergio sanchez
1

¿Qué corte corresponde a la parte superior del ala?

2

El “suprema” de pollo se refiere a:

3

¿Cuál es el mejor método para retirar la piel del pollo sin dañar la carne?

4

Temperatura mínima segura para cocinar pollo:

5

El “contramuslo” es:

6

El corte “lomo” se localiza en:

7

¿Qué corte es ideal para chuletas?

8

Temperatura mínima segura para cerdo según la OMS:

9

El “solomillo de cerdo” se caracteriza por:

10

La panceta de cerdo es:

11

El “bife de chorizo” proviene de:

12

El corte “falda” se caracteriza por:

13

Temperatura interna para término medio en res:

14

El “lomo fino” se ubica:

15

El asado de tira proviene de:

16

¿Cuál de estos cortes NO es de res?

17

El “sellado” de un corte antes de cocinarlo sirve para:

18

Método recomendado para cortes duros:

19

La contaminación cruzada ocurre cuando:

20

Al descongelar carne, lo más seguro es:

 
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