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Froggy Jumps
Froggy Jumps

VINAGRETAS Y ADEREZOS

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VINAGRETAS Y ADEREZOS

Froggy Jumps

(4)
Played 122 %Accuracy 50 Average time 01:49

About this activity

ELEMENTOS Y CARACTERISTICAS DE LAS VINAGRETAS Y ADEREZOS

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Mexico

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VINAGRETAS Y ADEREZOS
 

Froggy Jumps

VINAGRETAS Y ADEREZOSOnline version

ELEMENTOS Y CARACTERISTICAS DE LAS VINAGRETAS Y ADEREZOS

by GLEN SALVADOR MORA DIAZ BARRIGA
1

LOS TERMINOS DE COCCION DE CARNE EN ORDEN DE ARRIBA HACIA ABAJO, EN LA SIGUIENTE IMAGEN SON:

2

LOS COMPONENTES DE UNA VINAGRETA DE MAYOR A MENOR PROPORCION SON:

3

UN ADEREZO A DIFERENCIA DE UNA VINAGRETA, SE CARACTERIZA POR TENER ADICIONALMENTE UNO O VARIOS COMPONENTES COMO:

4

UNA SALSA BECHAMEL SE COMPONE DE:

5

LAS GRANDES SALSAS BASICAS QUE SE EMPLEAN EN LA COCINA, SE CARACTERIZAN EN GENERAL POR CONTENER:

6

UN ROUX, ES UN AGENTE ESPESANTE PARA SALSAS EN LA COCINA, Y SE ELABORA CON:

7

CON UN FONDO OBSCURO Y UN ROUX OBSCURO COMO BASE, SE PUEDEN PREPARAR SALSAS COMO:

8

LA IMAGEN REPRESENTA LO QUE SE CONOCE COMO SALSA BRUJA; POR SU CONTENIDO Y CARACTERISTICAS ES:

9

MOSTAZA, MIEL, VINAGRE DE MANZANA O LIMON, ACEITE DE OLIVA Y ESPECIAS, SON LOE ELEMENTOS DE UN ADEREZO DE:

10

CREMA ACIDA, QUESO PARMESANO RAYADO, MAYONESA, JUGO DE LIMON, MOSTAZA DIJON, AJO FRESCO, JUGO MAGGI; SON LOS COMPONENTES DEL ADEREZO:

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