EF Tecn A/B
Authored by Sabrina Osorio
Professional Development
Professional Development
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15 questions
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1.
OPEN ENDED QUESTION
2 mins • 1 pt
¿Qué producto elaboraste en este curso?¿Qué nuevo aprendizaje ha aplicado y cómo?
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2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Los envases se clasifican en:
Tradicionales y Modernos
Pasivos y Funcionales
Inteligentes y Activos
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Algunos envases Funcionales son:
Atmósfera Modificada
Empaque al vacío
Botella de Leche
Bolsa de chizito
4.
OPEN ENDED QUESTION
3 mins • 1 pt
Escribe algunas 2 características del envase para comercializar el producto
Evaluate responses using AI:
OFF
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El pardeamiento enzimático se ha producido en la siguiente imagen
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las enzimas pueden generar el cambio de color en algunos alimentos. En especial la enzima
Polifenol Oxidasa
Lactasa
Amilasa
Papaína
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La espirulina es un compuesto natural, cuyos beneficios NO incluyen
Control del apetito
Aumento de hemoglobina
Mejora la nutrición y estimula el sueño
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