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About this activity

Sabores y técnicas de repostería

Created by

Danisy Ferrera Mercedes
Danisy Ferrera Mercedes
Dominican Republic

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Postres y Coberturas: Verdadero o FalsoOnline version

Sabores y técnicas de repostería

by Danisy Ferrera Mercedes
1

El azúcar glas nunca se espolvorea sobre un bizcocho.

2

Un bizcocho siempre debe desmoldarse caliente para evitar que se rompa.

3

La crema de mantequilla no se bate con azúcar.

4

Las coberturas con fruta fresca no se deben conservar en refrigeración.

5

La crema chantilly se prepara montando nata con azúcar y vainilla.

6

El polvo de hornear (levadura química) se usa para que los bizcochos suban.

7

El fondant no se puede teñir con colorantes alimentarios.

8

El chocolate se funde al baño maría o en microondas con cuidado.

9

El fondant es una cobertura muy utilizada para pasteles decorativos.

10

Las coberturas de frutos rojos permiten decorar con sabor suave.

 
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