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Froggy Jumps
Froggy Jumps

Quiz de Técnicas Culinarias SESIÓN 4

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Quiz de Técnicas Culinarias SESIÓN 4

Froggy Jumps

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About this activity

Autoprueba de técnicas y cortes

Created by

carlos asensio
carlos asensio
Spain

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Quiz de Técnicas Culinarias SESIÓN 4
 

Froggy Jumps

Quiz de Técnicas Culinarias SESIÓN 4Online version

Autoprueba de técnicas y cortes

by carlos asensio
1

¿Qué técnica fija el color verde en las verduras?

2

¿Qué corte se caracteriza por ser un dado muy pequeño?

3

¿Cuál es la mejor técnica para conservar nutrientes?

4

¿Cuál es un error frecuente al saltear?

5

¿Qué tubérculo requiere cocción más larga?

6

Una crema suave debe…

7

¿Qué corte es ideal para bases de caldo?

8

La patata es un…

9

¿En qué técnica se usa agua helada?

10

La patata debe empezar a cocerse en…

11

Por qué se corta la carne perpendicular a la fibra?

12

¿Qué pieza es más adecuada para filetear en prácticas básicas?

13

3.¿Qué parte del pollo se usa para elaborar fondos?

14

4.El braseado se caracteriza por:

15

5.¿Qué error es común al desgrasar?

16

Una crema suave debe…

17

El salteado requiere…

 
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