BORRADOR DE PRUEBA
Authored by VICENTE ALIOCHA YAÑEZ PARODI
Specialty
University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
EL RESULTADO DE LAS MASAS BATIDAS DEBE DE SER:
ABUNDANTE
LIGERO
Y ESPESO
VOLUMEN
TIERNAS
SUAVES
ESPESAS
LIGERAS
SUAVES
VOLUMEN
AIREADAS
ESPESAS
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
EN LAS MASAS BATIDAS PODEMOS ENCONTRAR DOS TIPOS.
¿CUALES SON ESTOS BATIDOS?
BATIDOS LIVIANOS
BATIDOS PESADO
BATIDOS LIVIANOS
BATIDOS A BASE DE HUEVOS
BATIDOS AIREADOS
BATIDOS PESADO
BATIDOS CON MATERIA GRASA
BATIDOS SIN MATERIA GRASA
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿QUE TIPO DE HARINA SE DEBE DE OCUPAR PARA LA ELABORACIÓN DE LOS BISCOCHOS?
HARINA DE FUERZA
HARINA CON POLVOS DE HORNEAR
HARINA CORRIENTE SIN POLVOS DE HORNEAR
HARINA PANADERA
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿CUANTO ES EL PESO DE HUEVO?
20 GRS
50 GRS
80 GRS
35 GRS
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
EN LOS INGREDIENTES BASICOS
¿CUAL ES EL AGENTE IMPULSOR?
LEVADURA
ALMIDON DE MAIZ
POLVOS DE HORNEAR LEVADURA
BICARBONATOS
MEJORANTES
BICARBONATO
POLVOS DE HORNEAR
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿CUANDO SE SEPARA LA CLARA DE LA YEMA COMO SE LLAMA ESTE METODO?
SEPARACIÓN DE AMBAS PARTES
METODO INDIRECTO
METODO DIRECTO
BATIDO DIRECTO
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
¿ A QUE TEMPERATURA SE HORNEAN LOS MUFFINS?
185ºC
220ºC
150ºC
200ºC
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