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DESARROLLO GASTRONOMICO

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DESARROLLO GASTRONOMICO

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About this activity

Responde las preguntas

Created by

Claribel Quintremán
Claribel Quintremán
Argentina

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DESARROLLO GASTRONOMICO
 

DESARROLLO GASTRONOMICOOnline version

Responde las preguntas

by Claribel Quintremán
1

¿Hasta que temperatura hay que calentar la leche para la elaboracion del yogurt?

2

¿Cuáles son las bacterias responsables de la elaboracion del yogur?

3

¿Cuál es la definicion correcta de yogur?

4

4.¿Cómo se realiza la incubación de la leche para que se transforme en yogur?

5

¿Para qué se filtra el yogur?

6

6.¿Cuál es el fundamento de deshidratar a los alimentos como método de conservación?

7

¿Cual es la definicion correcta de manteca?

8

El amasado de la manteca sirve para:

9

El fundamento de la elaboración de pickles es:

10

¿Qué es el envasado al vacio?

11

"Se coloca un alimento en un recipiente hermético y termorresistente. Se aplica vacio y se realiza la coccion". Esta definicion corresponde a:

12

¿Qué tipo de maquina se utiliza para alcanzar un vacio de hasta 99%?

13

¿Cuál es la función de la pectina de las frutas en la preparacion de mermeladas?

14

¿En que proporción se utiliza el azúcar para las mermeladas?

15

El envasado de las mermeladas debe hacerse en caliente para:

16

El agregado del jugo de limón a las mermeladas era para:

17

¿Qué función cumple la sal en la preparación de pickles?

18

¿Qué combinación de elementos inhibe el crecimiento de microorganismos en los pickles?

19

¿Cuál es la temperatura recomendada para conservar alimentos por refrigeración?

 
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