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Froggy Jumps
Froggy Jumps

Jamón Profesional: Desafío de Cortes y Presentación

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Jamón Profesional: Desafío de Cortes y Presentación

Froggy Jumps

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About this activity

Quiz avanzado sobre Cortador de Jamón

Created by

Sofía García
Sofía García
Spain

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Jamón Profesional: Desafío de Cortes y Presentación
 

Froggy Jumps

Jamón Profesional: Desafío de Cortes y PresentaciónOnline version

Quiz avanzado sobre Cortador de Jamón

by Sofía García
1

¿Qué parte del jamón se considera el jarrete, zona de sabor intenso y alto contenido de grasa?

2

¿Qué herramienta es la más adecuada para separar carne del hueso sin perder filo?

3

En la apertura de la pieza, ¿qué ángulo se recomienda para empezar y aprovechar el jarrete?

4

Según el protocolo de limpieza, ¿qué opción evita la oxidación al cortar?

5

¿Qué componente se usa para mantener el filo centrado sin afilarse?

6

¿Qué paso describe la rotación para lograr un veteado fluido en la presentación?

7

En conservación, ¿cuál es el rango recomendado de temperatura para conservar la pieza abierta?

8

¿Qué describe la ‘técnica sexy’ de corte?

9

¿Qué debe hacerse para evitar que la grasa obstruya la loncha durante el corte?

10

¿Qué indica la presencia de 1 cm de separación entre jamón y borde del plato?

 
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