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Froggy Jumps
Froggy Jumps

Pescados y Mariscos Ranita

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Pescados y Mariscos Ranita

Froggy Jumps

Played 2 %Accuracy 45 Average time 01:40
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About this activity

Quitz sobre Pescados y Mariscos

Created by

Cocina Caprice
Cocina Caprice
Spain

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Pescados y Mariscos Ranita
 

Froggy Jumps

Pescados y Mariscos RanitaOnline version

Quitz sobre Pescados y Mariscos

by Cocina Caprice
1

¿Qué característica define biológicamente a los mariscos frente a los peces?

2

¿A qué grupo de moluscos pertenecen el pulpo, el calamar y la sepia?

3

¿Qué debes observar para saber si un bivalvo está vivo antes de cocinarlo?

4

¿Qué parte del cuerpo distingue a los crustáceos decápodos como el bogavante?

5

¿Qué es una 'Bisque'?

6

¿Cuál es el método de cocción más habitual para percebes y camarones?

7

¿Qué marisco pertenece al grupo de los equinodermos?

8

¿Qué indica un fuerte olor a amoníaco en los mariscos?

9

¿Cómo se clasifican las ostras según su morfología?

10

¿Cuál es la temperatura ideal de conservación para mariscos frescos en cámara?

11

¿Cuál es la principal diferencia entre el pescado blanco y el pescado azul?

12

¿Cómo deben verse los ojos de un pescado fresco?

13

¿Qué parte del pescado se retira durante el eviscerado?

14

¿Qué es el Anisakis?

15

¿Qué corte transversal del pescado incluye la piel y la espina central?

16

¿En qué consiste la técnica del "Papillote"?

17

¿Cuál de los siguientes pescados se considera pescado azul?

18

¿Qué color deben tener las agallas (branquias) de un pescado fresco?

19

¿Para qué sirve congelar el pescado a -20°C durante al menos 24 horas?

20

¿Qué es la "ventresca"?

 
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