fondos
Authored by Jazmín Ortiz
Professional Development
12th Grade
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3 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
tecnica de cocción utilizada para la elaboracion del fondo oscuro
salteado
horneado
asado
hervido
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Caracteristicas organolépticas del ave
piel flacida
textura firme, olor caracteristico, color rosa palido
olor amoniaco
piel amoratada
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
La base culinaria de la salsa veloute es el fondo:
rubio
oscuro
claro
consomé clarificado
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