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Examen final expréss: Repostería básica

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Examen final expréss: Repostería básica

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Preguntas clave sobre repostería

Created by

BEATRIZ CONSTANZA GONZALEZ CASTILLO
BEATRIZ CONSTANZA GONZALEZ CASTILLO
Mexico

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Examen final expréss: Repostería básica
 

Examen final expréss: Repostería básicaOnline version

Preguntas clave sobre repostería

by BEATRIZ CONSTANZA GONZALEZ CASTILLO
1

Un bol es un recipiente fundamental para mezclar.

2

La mantequilla debe evitarse en toda preparación de repostería.

3

La levadura se utiliza para masas que fermentan y suben durante el horneado.

4

En repostería nunca se utiliza la batidora eléctrica.

5

La repostería es la rama de la cocina que se ocupa de hornear dulces y pasteles.

6

Las tazas medidoras no se usan para medir líquidos en repostería.

7

Harina, azúcar, huevos y mantequilla son ingredientes básicos en repostería.

8

Utensilios básicos: bol, espátula, batidora y molde para hornear.

9

La manga pastelera no sirve para crear decoraciones; es innecesaria.

10

El horno solo se usa para hornear pan, no pasteles.

 
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