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Rueda de Términos Culinarios de pastelería

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Rueda de Términos Culinarios de pastelería

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Adivina una palabra por cada letra.

Created by

Marisa
Marisa
Spain

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Rueda de Términos Culinarios de pastelería
 

Rueda de Términos Culinarios de pasteleríaOnline version

Adivina una palabra por cada letra.

by Marisa
A
B
C
D
E
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V

Empieza por A

Bajar la temperatura de un género

Empieza por B

Mezcla lisa lista para verter o hornear, aireada al batirse.

Empieza por C

Semilla del cacao; base del chocolate y sabor intenso.

Empieza por D

Suprimir impurezas vertiendo con cuidado para no transferir sedimentos.

Empieza por E

Hacer más bonito un postre o plato con adornos comestibles.

Empieza por F

Azúcar glas endulzado que se maneja hasta darle textura blanca.

Empieza por G

Añadir gelatina para espesar o dar firmeza a una mezcla.

Empieza por H

Congelar o enfriar una mezcla para convertirla en helado.

Empieza por I

Extraer aroma de hierbas o frutas con agua caliente.

Empieza por J

Extracto gelatinoso hecho cocinando frutas con azúcar.

Empieza por L

Extender una masa en láminas finas con rodillo o laminadora.

Empieza por M

Cultivo de levaduras y microorganismos para fermentar masas.

Empieza por N

Crema de leche espesa, usada líquida o batida.

Empieza por O

Reconocer la frescura y calidad de los ingredientes.

Empieza por P

Masa francesa horneada para profiteroles y éclairs.

Empieza por Q

Romper de forma controlada para dividir la masa.

Empieza por R

Rallar ingredientes como cítricos para aromatizar.

Empieza por S

Preparación líquida para acompañar platos.

Empieza por T

Filtrar para eliminar grumos y obtener una textura fina.

Empieza por U

Aplicar grasa o aceite sobre superficies para evitar adherencias.

Empieza por V

Cocción por vapor de agua para cocer suavemente.

 
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