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Froggy Jumps
Froggy Jumps

Cocción: cambios físicos y químicos

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Cocción: cambios físicos y químicos

Froggy Jumps

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About this activity

Cambios en la cocción

Created by

Amairani Pilar Gonzalez Mendoza
Amairani Pilar Gonzalez Mendoza
Mexico

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Cocción: cambios físicos y químicos
 

Froggy Jumps

Cocción: cambios físicos y químicosOnline version

Cambios en la cocción

by Amairani Pilar Gonzalez Mendoza
1

¿Qué cambio se considera físico durante la cocción de alimentos?

2

¿Qué es la reacción de Maillard durante cocinar?

3

¿Qué proceso describe la coagulación de proteínas al cocinar?

4

¿Qué proceso físico caracteriza la gelatinización del almidón al cocinar?

5

¿Qué es una emulsión estable en la cocina?

6

¿Qué sucede químicamente a las clorofilas al cocer verduras verdes?

7

¿Qué ocurre al cocer un huevo en relación a las proteínas?

8

¿Cuál de estos procesos es principalmente químico?

9

¿Qué cambio mejora la digestibilidad del almidón?

10

¿Qué cocción conserva mejor nutrientes por menos pérdida?

 
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