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Quiz: Masas Quebradas

Yes or No

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Verdadero o falso sobre masas quebradas.

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Uruguay

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Quiz: Masas Quebradas
 

Quiz: Masas QuebradasOnline version

Verdadero o falso sobre masas quebradas.

by ANDREA LAURA SILVA RODRÍGUEZ
1

Las masas quebradas deben reposar a temperatura ambiente para acelerar la cocción.

2

Para lograr esa característica se utiliza una mínima cantidad de agua y grasa sólida.

3

El sablage se realiza calentando la grasa hasta derretirse por completo.

4

La masa quebrada se caracteriza por romperse en trozos al morder.

5

La crema (cremage) se realiza batiendo manteca y azúcar hasta emulsionar y luego se añade el huevo.

6

El sablage es la técnica de mezclar harina con grasa fría para encapsular la harina.

7

El cremage implica batir la mezcla con aire para que la masa quede esponjosa.

8

La harina se incorpora al final sin batir para evitar que se desarrolle el gluten.

9

La masa quebrada requiere amasado vigoroso para desarrollar gluten.

10

Se usa polvo de hornear en las masas quebradas para que queden crujientes.

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