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Sabores en la Repostería

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About this activity

Explora sabores y técnicas de repostería.

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Guatemala

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Sabores en la Repostería
 

Sabores en la ReposteríaOnline version

Explora sabores y técnicas de repostería.

by Dolores
1

Las bebidas alcohólicas no se emplean nunca como ingredientes en repostería.

2

El ajo se utiliza frecuentemente para dar sabor a pasteles y galletas.

3

Las tiras de limón se usan solo para decorar y nunca para sabor.

4

La canela aporta calidez aromática a bollería y postres.

5

La vainilla es uno de los sabores más usados en repostería.

6

El chocolate negro aporta un contraste de amargor con lo dulce.

7

El limón añade acidez y aroma a tortas y pasteles.

8

La menta es el sabor dominante en la repostería tradicional de todas las regiones.

9

La naranja confitada se usa para decorar y dar aroma en bizcochos.

10

El cacao en polvo se usa exclusivamente en tartas saladas.

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