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Café y cacao: control de calidad

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Quiz de calidad y sabor

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Ecuador

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Café y cacao: control de calidad
 

Café y cacao: control de calidadOnline version

Quiz de calidad y sabor

by Erika Montaluisa
1

¿Qué es el control de calidad?

2

¿Qué son los métodos físico-químicos?

3

¿Qué importancia tiene la humedad en el café?

4

¿Qué instrumento se utiliza para medir el pH?

5

¿Qué indica la acidez del café?

6

¿Qué se evalúa mediante el análisis sensorial?

7

¿Qué es la evaluación sensorial?

8

¿Por qué es importante evaluar el aroma del café?

9

¿Qué importancia tiene el tamaño de partícula del café molido?

10

¿Qué componente se encuentra en cantidad importante en el cacao?

11

¿Para qué se determina el contenido de grasa del cacao?

12

¿Qué características sensoriales se evalúan en el polvo de cacao?

13

¿Qué es la astringencia?

14

¿Por qué se controla el color del café y del cacao?

15

¿Por qué son importantes los métodos físico-químicos y sensoriales?

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