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Quiz de hábito y técnica pastelera

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Mexico

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Verdadero o falso: Repostería
 

Verdadero o falso: ReposteríaOnline version

Quiz de hábito y técnica pastelera

by Angelica Denisse
1

La levadura activa se activa en agua tibia con una pizca de azúcar.

2

La mantequilla aporta grasa y humedad a la masa.

3

El azúcar nunca se carameliza durante el horneado.

4

El azúcar ayuda a dorar la superficie durante el horneado.

5

La harina de trigo con gluten desarrolla la estructura en masas de pan.

6

El bicarbonato de sodio se usa en masas ácidas como sustituto directo de la levadura.

7

Un merengue se sostiene mejor con claras a temperatura ambiente y batido hasta picos firmes.

8

La harina de maíz puede sustituir a la harina de trigo en todas las recetas de repostería.

9

El polvo de hornear no contiene bicarbonato de sodio.

10

La sal no afecta la fermentación de la levadura.

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