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Test ICFES de Gastronomía

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Test ICFES de Gastronomía

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About this activity

Quiz estilo ICFES sobre gastronomía

Created by

Laura Gomez
Laura Gomez
Colombia

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Test ICFES de Gastronomía
 

Test ICFES de GastronomíaOnline version

Quiz estilo ICFES sobre gastronomía

by Laura Gomez
1

¿Cuál es la técnica adecuada para cocer pasta al dente sin que se pase?

2

¿Qué temperatura es adecuada para saltear verduras de manera rápida y uniforme?

3

¿Qué ingrediente aporta acidez y ligereza a una emulsión?

4

En seguridad alimentaria, ¿cuál etiqueta básica indica que un alimento debe desecharse?

5

¿Qué proceso describe adecuadamente caramelizar azúcares?

6

¿Cuál es la función del umami en la cocina?

7

¿Qué método evita que la carne se endurezca al cocinarla?

8

¿Qué técnica se usa para descubrir la frescura de un huevo?

9

¿Qué ingrediente se usa para espesar una salsa sin grumos?

10

En montajes de plato, ¿qué se busca en la presentación?

Explicación

La pasta debe cocerse según el tiempo recomendado y probarla antes de retirar.

Saltear requiere calor alto y suficiente grasa para sellar,color y textura.

El ácido ayuda a estabilizar emulsiones con grasa y agua.

La caducidad vencida indica riesgo de inseguridad alimentaria.

La caramelización implica transformación de azúcares con calor.

Umami es el quinto sabor que intensifica la palatabilidad.

Marinar ayuda a ablandar y la cocción lenta evita deshidratación.

Huevos frescos se hunden; los antiguos tienden a flotar.

Para evitar grumos, disolver en frío y luego incorporar.

Una buena presentación equilibra estética y apetito.

 
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