METODOS DE COCCION
Authored by Ricardo Cardenas
Education, Specialty, Instructional Technology
University
Used 6+ times
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6 questions
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1.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
LA ZONA DE PELIGRO DE LOS ALIMENTOS, SE REFIERE A:
DONDE LOS MICRROGANISMOS ESTAN LATENTES
DONDE LOS MICROORGANISMOS SE PUEDEN DESARROLLAR RAPIDAMENTE
DONDE SE DESTRUYEN LOS MICROORGANISMOS
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
LA ZONA SEGURA PARA EL ALIMENTO PUEDE ESTAR PUEDES MARCAR MAS DE UNA:
A TEMPERATURAS DE REFRIGERACION
A TEMPERATURAS DE CONGELACION
A TEMPERATURAS DE COCCION
A TEMPERATURAS DE EBULLICION
3.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
L ATEMPERATURA DE COCCION INICIA:
DESDE LOS 50°CELCIUS
DESDE LOS 55°CELCIUS
DESDE LOS 60°CELCIUS
4.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
PARRILLA, PLANCHA, SALTEAR
FREIR, SON EJEMPLOS DE
CALOR HUMEDO
CALOR SECO OCONCENTRACION
CALOR MIXTO
5.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
HERVIR, BLANQUEAR, ESCALDAR, VAPOR, SON EJEMPLOS DE
CALOR SECO O CONCENTRACION
CALOR MIXTO
CALOR HUMEDO
6.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
ESTOFAR, GUISAR, BRASEAR, SON EJEMPOS DE:
CALOR MIXTO
CALOR SECO O CONCENTRACION
CALOR HUMEDO
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