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Crossword Puzzle
Crossword Puzzle

Fundamentos de la Cocina Profesional: Vocabulario Clave

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Fundamentos de la Cocina Profesional: Vocabulario Clave

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About this activity

Términos esenciales de cocina profesional

Created by

GREGORY GREGORY GARCIA/VARGAS
GREGORY GREGORY GARCIA/VARGAS
Dominican Republic

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Fundamentos de la Cocina Profesional: Vocabulario Clave
 

Crossword Puzzle

Fundamentos de la Cocina Profesional: Vocabulario ClaveOnline version

Términos esenciales de cocina profesional

by GREGORY GREGORY GARCIA/VARGAS
1

Estructura organizacional clásica para repartir labores.

2

Guía de la cocina; responsable de dirección culinaria.

3

Segundo al mando, coordina la operativa diaria.

4

Preparación previa de ingredientes y utensilios.

5

Protección de alimentos frente a riesgos sanitarios.

6

Norma internacional de gestión de seguridad alimentaria.

7

Conjunto de prácticas para evitar contaminación.

8

Eliminación de microorganismos patógenos.

9

Factor clave para seguridad y cocción de alimentos.

10

Reglas para conservar productos y evitar pérdidas.

11

Sistema de rotación: primero en entrar, primero en salir.

12

Herramienta universal de corte en cocina.

13

Acción de dividir en piezas, según tamaño.

14

Corte muy fino de 2–3 mm para bases y salsas.

15

Base aromática clásica de cebolla, zanahoria, apio.

16

Tiras delgadas y uniformes para salteados.

17

Paso técnico: escaldar, pelar y cortar en cubos.

18

Cocción rápida en sartén con poca grasa.

19

Mezcla estable de fase grasa y acuosa.

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