TEMAS 11-12-13
Authored by Cristina Diaz
Professional Development
1st - 3rd Grade
Used 3+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿A qué se consideran anomalías en el pan?
A los posibles problemas que pueda generar un mal procesado en las fases de producción panaria.
A las deformaciones de un pan.
Es una decoración que se le asigna al pan.
A las fases de producción panaria.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿ A qué se debe que un pan se agriete?
A que se ha cortado por la mitad.
A una fermentación corta.
A la falta de gluten en la masa.
A la cocción de la pieza a temperaturas bajas.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El descascarillado del pan se debe a masas demasiado frías.
Verdadero
Falso
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El descascarillado del pan se debe a una gran cantidad de sal.
Verdadero
Falso
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El descascarillado del pan se debe a que la harina posee poca maltosa.
Verdadero
Falso
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El exceso de fermentación se debe a la poca cantidad de sal.
Verdadero
Falso
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El envejecimiento del pan es debido al gran volumen de la pieza.
Verdadero
Falso
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