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Gastronomía

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Gastronomía

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About this activity

Palabras y definiciones

Created by

ANDREA LAURA SILVA RODRÍGUEZ
ANDREA LAURA SILVA RODRÍGUEZ
Uruguay

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Gastronomía
 

GastronomíaOnline version

Palabras y definiciones

by ANDREA LAURA SILVA RODRÍGUEZ
A
B
C
D
E
F
G
H
I
J
L
M
O
P
Q
R
Y

Empieza por A

Proceso de trabajar la masa para desarrollar gluten y estructura.

Empieza por B

Mezcla aireada de líquidos o grasas hasta lograr textura esponjosa.

Empieza por C

Crema suave y espesa, azucarada y aromatizada, usada en postres.

Empieza por D

Eliminación de burbujas de aire para obtener una mezcla más lisa, luego del leudado

Empieza por E

Acción realizada con un palote sobre una masa.

Empieza por F

Proceso por el cual levaduras o agentes químicos hacen subir la masa.

Empieza por G

Complejo proteico que confiere elasticidad y estructura al amasado.

Empieza por H

Añadir agua a la harina para activar resultados y cambios en la masa.

Empieza por I

Acción de agregar ingredientes a una preparación.

Empieza por J

Corte de verduras en tiras finas.

Empieza por L

Incremento de volumen por acción de agentes leudantes.

Empieza por M

Dulce batido de claras y azúcar formando picos firmes.

Empieza por O

Corte de carne con hueso típico para brasear.

Empieza por P

Preparación cremosa hecha con papas.

Empieza por Q

Ciencia que estudia las reacciones entre ingredientes.

Empieza por R

Acción de mezclar o mover continuamente una preparación.

Empieza por Y

Parte concentrada de huevo que aporta riqueza a ciertas cremas.

 
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