Epe 2 control elaboracion de postres
Authored by Romina Zavala
Other
University
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6 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿Cuál técnica se utilizo en la realización del bizcocho red velvet?
Cernizcado
Cremado
Ingredientes Líquidos primero
Ingredientes secos Primero
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿Qué buttercream (crema de mantequilla) se realizo en clases?
Italiana
Suiza
Francés
Alemana
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
El colorante que se utiliza para teñir el Buttercream debe ser:
Gel
Polvo
Líquido
Todas las anteriores
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
La Buttermilk (suero de leche) se realizo con leche y bicarbonato
VERDADERO
FALSO
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
La mantequilla para el buttercream (crema de mantequilla) debe estar refrigerado.
VERDADERO
FALSO
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
La crema de mantequilla se puede congelar.
VERDADERO
FALSO
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