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Froggy Jumps
Froggy Jumps

UT9: Cacao y Chocolate

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UT9: Cacao y Chocolate

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About this activity

Quiz sobre cacao y chocolate

Created by

Lucia Fernandez
Lucia Fernandez
Spain

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UT9: Cacao y Chocolate
 

Froggy Jumps

UT9: Cacao y ChocolateOnline version

Quiz sobre cacao y chocolate

by Lucia Fernandez
1

¿De dónde es originario el cacao?

2

¿Cuál es la variedad de cacao de mayor calidad y alta delicadeza, con poca producción?

3

Después de la fermentación, ¿qué paso sigue en la fabricación del chocolate?

4

¿Qué porcentaje mínimo de cacao debe contener el chocolate negro?

5

Qué sustancia actúa como emulsionante y reduce la viscosidad del chocolate?

6

Si el chocolate sufre una eflorescencia por grasa al almacenarse, ¿qué se llama?

7

¿Cuál es una temperatura típica para enfriar el chocolate durante el atemperado?

8

La exposición a la luz puede generar líneas blanquecinas en la superficie por qué?

9

¿Cómo se llama el fruto del cacao?

10

¿Qué se obtiene al moler y separar la manteca de cacao del licor?

 
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