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Examen
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María Rodríguez
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7 questions
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1.
OPEN ENDED QUESTION
30 sec • Ungraded
Nombre
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2.
OPEN ENDED QUESTION
30 sec • Ungraded
APELLIDO
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3.
OPEN ENDED QUESTION
30 sec • Ungraded
Correo electrónico
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4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Existen tres tipos de peligros qeu pueden contaminar los alimentos: a)peligros físicos: b)peligros químicos y c) peligros biológicos
5.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
En promedio las bacterias en condiciones ideales son capaces de duplicar su cantidad cada 20 mintuos
6.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Al realizar una parrillada podemos utilizar una tabla de madera para cargar el alimento crudo y posteriormente utilizar la misma tabla para cortar el alimento ya cocido
7.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Para la venta de alimentos sin TACC, solo se necesita usar productos libres de gluten en su elaboración
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