Bases culinarias
Authored by Victor Garcia
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University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Son cortes básicos de frutas y verduras en la cocina
Brunoise
Concasse
Fino
Rib eye
Brunoise
Concasse
Mirepoix
T Bone
Brunoise
Concasse
Mirepoix
Juliana
Brunoise
Concasse
Mirepoix
New York
2.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Es un corte en forma de cubos de 1 a 2 mm
Concasse
Brunoise
Emince
Juliana
3.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Es un corte en forma de cubo de 4 mm
Concasse
Brunoise
Macedonia
Juliana
4.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Es un tipo de corte que se pude aplicar únicamente en verduras de hoja
Brunoise
Emince
Chiffonade
Concasse
5.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Es un corte sin una forma definida
Brunoise
Concasse
Mirepoix
Chiffonade
6.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Se utiliza para aportarle aroma a los fondos
Brunoise
Mirepoix
Bouquet garnie
Bouquet
7.
MULTIPLE CHOICE QUESTION
1 min • 10 pts
Son elementos de ligazón
Harina, huevo y fondo
Harina, huevo y roux
Harina, huevo y sal
Harina, huevo y concasse
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