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Glosario de Repostería - Riddles

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Glosario de Repostería - Riddles

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About this activity

Riddles de técnica y terminos

Created by

Frida Addams
Frida Addams
Mexico

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Glosario de Repostería - Riddles
 

Glosario de Repostería - RiddlesOnline version

Riddles de técnica y terminos

by Frida Addams
1

Mezcla ingredientes incorporando aire para aumentar volumen.

Pistas

Puede aumentar volumen al batirla

Aporta esponjosidad

Se usa en cremas y masas

2

Preparación esponjosa elaborada con harina, huevos y azúcar.

Pistas

Principal ingrediente: harina, huevos y azúcar

Textura esponjosa

Base de pasteles

3

Batir mantequilla y azúcar hasta obtener una mezcla suave y esponjosa.

Pistas

Consistencia ligera y cremosa

Base de muchas sangradas de pasteles

Se usa para hacer cremita suave

4

Pasar ingredientes secos por un colador para eliminar grumos y airearlos.

Pistas

Antes de mezclar con líquidos

Aporta textura fina

Quita grumos

5

Capa de crema, chocolate o glaseado que recubre un producto.

Pistas

Puede ser dulce o chocolate

Protege y decora

No se come por sí sola

6

Acabado estético aplicado a productos de repostería.

Pistas

Realza apariencia

Incluye figuras y glaseados

Más allá del sabor

7

Unir dos ingredientes que normalmente no se mezclan.

Pistas

Necesita batido o batidora

Crea una mezcla estable

Ejemplo: grasa con agua

8

Sustancia concentrada utilizada para aromatizar preparaciones.

Pistas

Se agrega en pocas cantidades

Sabor característico

Concentrada y aromática

9

Pasta de azúcar utilizada para cubrir y decorar pasteles.

Pistas

Moldea decoraciones lisas

Cubre superficies

Se estira y se coloca

10

Mezcla de chocolate y crema para batir utilizada como relleno o cobertura.

Pistas

Base para rellenos o coberturas

Chocolate + crema

Textura suave o firme

 
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