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Panadería, Pastelería y Frutas

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About this activity

Conceptos clave de cocina y procesamiento

Created by

Gilmer Orrillo
Gilmer Orrillo
Peru

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Panadería, Pastelería y Frutas
 

Panadería, Pastelería y FrutasOnline version

Conceptos clave de cocina y procesamiento

by Gilmer Orrillo
1

En pastelería se evita usar nata o mantequilla en todas las recetas.

2

La temperatura de horneado de masas panarias suele estar entre 180 y 220 °C.

3

El procesamiento de frutas incluye deshidratación y envasado.

4

La levadura química y la levadura fresca son exactamente lo mismo y siempre intercambiables.

5

La masa de pan no necesita fermentación y se hornea directamente.

6

En masas laminadas, la grasa no influye en la laminación y se añade al final.

7

El procesamiento de frutas nunca utiliza conservantes ni antioxidantes.

8

En la pastelería se emplean técnicas de emulsión para cremas.

9

La panadería utiliza levadura para fermentar la masa.

10

La masa madre aporta aroma y distintas notas ácido-lácticas al pan.

 
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