Conserve de legume si fructe tratate termic
Authored by NADIA CIUCHE
Instructional Technology
12th Grade
Used 44+ times
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6 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tratarea termica are ca scop
imbunatatirea gustului produselor
distrugerea celulelor microbiene
marirea continutului in substanta uscata
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Lichidul de umplere la produsul din imagine
solutie marinata
sirop de zahar
saramura
acid lactic
3.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
La conservele de fasole pastai concentratia saramurii este de
2%
1-1,5%
2,5%
4.
OPEN ENDED QUESTION
30 sec • Ungraded
Amidonarea este
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5.
FILL IN THE BLANKS QUESTION
45 sec • 1 pt
Inrosirea fasolei cu pastaia galbena se datoreaza transformarii leucoantocianelor in
(a)
6.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Prin omogenizarea sucurilor cu pulpa si sirop de zahar se obtin
(a)
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