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Cuestionario de Repostería - 4to Primaria

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Cuestionario de Repostería - 4to Primaria

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Conocimientos de repostería

Created by

Marilu Hernández
Marilu Hernández
Mexico

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Cuestionario de Repostería - 4to Primaria
 

Cuestionario de Repostería - 4to PrimariaOnline version

Conocimientos de repostería

by Marilu Hernández
1

1) ¿Qué ingrediente es la base para la mayoría de bizcochos?

2

2) ¿Qué utensilio se usa para batir la mezcla hasta que quede aireada?

3

3) ¿Qué es la levadura en repostería?

4

4) ¿A qué temperatura suelen hornear pasteles básicos?

5

5) ¿Qué función tiene el azúcar en la masa?

6

6) ¿Qué ingrediente aporta humedad a un bizcocho?

7

7) ¿Qué se usa para medir el tiempo de horneado?

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8) ¿Qué harina se usa para pasteles esponjosos?

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9) ¿Qué pasa si horneas demasiado un bizcocho?

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10) ¿Qué se debe hacer para que la masa no se pegue al molde?

Explicación

La harina forma la estructura del bizcocho; agua, sal y azúcar cumplen otros roles.

La batidora facilita batir rápidamente; una cuchara o tenedor no incorporan aire igual.

La levadura genera gas para esponjar la masa; sin ella no sube.

La temperatura de 180°C es la adecuada para bizcochos suaves.

Además de endulzar, el azúcar ayuda a dorar la superficie durante horneado.

El aceite mantiene la masa tierna; la harina o sal no aportan humedad.

El temporizador te indica cuándo retirar el pastel para evitar que se queme.

La harina de trigo todo uso da estructura suave y esponjosa.

Un horneado prolongado reseca la miga y puede quemarse la superficie.

Engrasar y espolvorear harina crea una capa antiadherente efectiva.

 
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