BASES CULINARIAS
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•10 Qs
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BASES CULINARIAS
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Science, World Languages, History
•
University
•
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jesus cancino
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1.- ¿ QUE ES UN ONION PIQUE?
CEBOLLA, 2 PZAS DE CLAVO Y UNA HOJA DE LAUREL
CEBOLLA CARAMELIZADA
CEBOLLA FILETEADA
CEBOLLA CORTADA EN MIREPOIX
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2.- ¿ A QUE SE REFIERE LA CEBOLLA CON EL TERMINO BRULE?
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3.- ¿ QUE ES UN ROUX?
TERMINO PARA LA CEBOLLA
TERMINO DE COCCION
ESPESANTE
TERMINO DE CORTE DE VERDURA
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
4.- ¿TIPOS DE ROUX?
BLANCO, RUBIO, DORADO
BLANCO. OSCURO, DORADO
BLANCO, NEGRO, CAFE
AMARILLO, VERDE, CAFE
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
5.- ¿ VARIEDADES DEL ROUX?
FRIO Y CALIENTE
BLANCO Y RUBIO
BERRUE MANIE
ONION PIQUE Y ONION BRULE
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
6.- ¿ COMO SE ACTIVA LOS ROUX ?
POR MEDIO DEL HORNO Y LIQUIDO
POR LA FLAMA ALTA
POR EL PROCESO DE SIMMER
POR MEDIO DEL REFRIGERADOR
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
7.- ¿ INGREDIENTES DE UN ROUX?
50% HARINA Y 50% GRASA
50% GRASA Y 100 % HARINA
25% GRASA Y 100% HARINA
80% GRASA Y 40% HARINA
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