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Froggy Jumps
Froggy Jumps

Salsas: Técnicas y Seguridad alimentaria

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Salsas: Técnicas y Seguridad alimentaria

Froggy Jumps

Played 9 %Accuracy 90 Average time 02:41
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About this activity

Técnica, Conservación y Regeneración de salsas

Created by

Cocina Caprice
Cocina Caprice
Spain

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Salsas: Técnicas y Seguridad alimentaria
 

Froggy Jumps

Salsas: Técnicas y Seguridad alimentariaOnline version

Técnica, Conservación y Regeneración de salsas

by Cocina Caprice
1

Zona de peligro en salsas tibias

2

En abatimiento hay que bajar de 65°C a menos de 10°C en…

3

¿Por qué NO vale meter una olla caliente directamente en la nevera?

4

Tapar “a piel” con film sirve para…

5

¡Levantar¡ una salsa significa…

6

Regeneración segura de salsa caliente

7

Salsas que no deben regenerarse...

8

Holandesa: temperatura de montado

9

Vinagreta clásica, proporción

10

Salsa de tomate: cocción mínima recomendada

11

Tomate: ¿por qué se quitan semillas?

12

Bechamel para croquetas de jamón (roux por litro)

13

Bechamel para canelones o lasaña (roux por litro)

14

Velouté, fórmula base

15

Velouté: tiempo de cocción orientativo

16

Salsa alemana o parisién: no sobrepasar

17

Mayonesa con túrmix, clave del proceso

18

Española: para ligar fondo oscuro se puede usar

19

Española con roux oscuro (por 1 litro de fondo)

20

Salsa de vino, paso clave

 
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