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Técnicas culinarias y cortes

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Técnicas culinarias y cortes

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Played 66 %Accuracy 68 Average time 08:09
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About this activity

Reto de técnicas y cortes de cocina

Created by

Patricio Oviedo
Patricio Oviedo
Bolivia

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Técnicas culinarias y cortes
 

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Técnicas culinarias y cortesOnline version

Reto de técnicas y cortes de cocina

by Patricio Oviedo
1

Proceso químico responsable de dorar y tostar los alimentos

2

Emulsión de aceite en agua

3

Roux + Fondo de Pollo

4

Roux+leche

5

Cocinado rápido en sartén con poco aceite.

6

Cocción en grasa caliente hasta dorar.

7

Cocinar en agua caliente por ebullición.

8

Cocinar con vapor para retener sabor.

     
  
  
9

Cocinar en horno o parrilla hasta dorar.

10

Cocinar sobre rejilla caliente para sellar.

11

Cocinar suave en líquido a baja temperatura.

12

Cocina lenta en humedad para ablandar.

13

Cocción lenta con líquidos y vegetales.

14

Sumergir breve en agua hirviendo y enfriar.

15

Cerrar superficies para retener jugos.

16

Transformar azúcares por calor hasta ámbar.

17

Concentrar sabor reduciendo líquido.

18

Quitar restos pegados con líquido para sabor.

19

Sumergir alimento en mezcla para perfumar.

20

Dejar ablandar y perfumar con salmuera o alcohol.

21

Unir líquidos inmiscibles mediante movimiento.

22

Engrosar una salsa con almidón o queso.

23

Cortar en trozos pequeños.

24

Cortar en cubos uniformes.

25

Cortar en tiras finas y alargadas.

26

Cortar en cubos muy pequeños.

27

Cortar en disco grueso y circular.

28

Cortar en láminas planas y delgadas.

29

Corte alargado de carne o pescado sin hueso.

30

Eliminar huesos de carne o ave.

31

Cortar en láminas delgadas.

32

Exponer a humo para sabor y preservación.

33

Cubrir con capa de pan rallado antes de cocinar.

 
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