2da Práctica TA S10 a S12
Authored by Sabrina Osorio
Professional Development
Professional Development
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16 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué nutriente es el que favorece en mayor medida la fermentación?
Proteína
Lípidos
Carbohidratos
Vitaminas
Minerales
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Para elaborar salames, se necesita:
Carne de vacuno y porcino trituradas, condimentos y hongos
Carne de vacuno y porcino trituradas, condimentos y bacterias lácticas
Carne de vacuno y porcino trituradas, condimentos y bacterias cárnicas
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Selecciones las respuestas correctas:
El proceso de fermentación causa:
Cambio de sabor
Formación de color
Protección contra patógenos
Disminución de tamaño
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Un producto curado es ........ a un producto fermentado
(ESCRIBIR: IGUAL, DIFERENTE O SIMILAR)
5.
OPEN ENDED QUESTION
3 mins • 1 pt
Escriba 3 ejemplos de quesos fermentados, incluyendo si es producido por bacterias o por hongos
Evaluate responses using AI:
OFF
6.
OPEN ENDED QUESTION
3 mins • 1 pt
Escriba 2 características del kefir
Evaluate responses using AI:
OFF
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las enzimas son carbohidratos que catalizan o aceleran, reacciones bioquímicas que ocurren de manera natural en todos los organismos vivos
VERDADERO
FALSO
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