
1ER REPASO PANADERÍA
Authored by Carlos Ezequiel Chirilla
Education
University
22 Questions
Used 55+ times

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1.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
LAS FUNCIONES DEL AMASADO SON:
MEZCLAR Y HOMOGENIZAR UNA SERIE DE INGREDIENTES.
EL ELEMENTO INICIADOR DE ESTE PROCESO ES EL AGUA, QUE VA POSIBILITAR LA FORMACION DE GLUTEN.
LA PRIMERA FUNCION ES LA HIDRATAR TODO LOS COMPONENTES DE LA MASA (ALMIDONES, PROTEINAS, LEVADURAS, ETC.)
LA SEGUNDA COMPRENDE LA FORMACION Y DESARROLLO DEL GLUTEN GRACIAS A LA ACCION MECANICA DEL AMASADO.
NINGUNA DE LAS ANTERIORES
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
LAS PROTEINAS ENCARGADAS DE OTORGAR ELASTICIDAD Y PLASTICIDAD A LA MASAS SON:
PLASTIDINA Y ELASTINA
GLIADISTINA Y GLUTERMINA
GLIADINA Y GLUTEINA
NINGUNA
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Cuando hablamos de este método nos referimos a un proceso de un solo paso donde se mezclan todos los ingredientes juntos, empezando de ingredientes secos luego los liquidos, su nombre es:
METODO DIRECTO
METODO INDIRECTO
METODO CREMADO
NINGUNO
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
EL METODO ESPONJA O POLISH CONSISTE EN LA PREPARACION PREVIA DE:
LEVADURA FRESCA, AZUCAR, HARINA Y LIQUIDO
LEVADURA FRESCA, SAL, HARINA, Y LIQUIDO
LEVADURA FRESCA, AZUCAR, HARINA, SAL Y LIQUIDO
NINGUNO
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
CUAL ES LA TEMPERATURA IDEAL DE AMASADO?
20 - 30 grados centigrados
22 - 27 grados centigrados
15 - 22 grados centigrados
ninguno
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
La temperatura ideal de fermentacion es de:
25 grados centigrados
26 grados centigrados
28 grados centigrados
24 grados centigrados
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
DENTRO DE LA CLASIFICACION DE LAS HARINA POR CEROS, CUAL ES LA RECOMENDADA PARA BIZCOCHOS Y MASAS QUEBRADAS?
harinas 000
harina 00
harina 0
harina 0000
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