Test: Evaluarea senzorială a conservervelor și semiconservelor
Authored by Mariana Turcan
Professional Development
Professional Development
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14 questions
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1.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
Grăsime crudă de porc care acoperă organele abdominale
(a)
2.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
Numește grăsimile laptelui
(a)
3.
OPEN ENDED QUESTION
1 min • 4 pts
Numește grăsimile animaliere
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4.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
Culoarea unui produs se determină:
la lumina zilei
la lumină artificială
la lumină fosforiscentă
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
La oxidarea grăsimilor vegetale se obțin:
acetone
alcooli
aldehide
amine
6.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
Oxidarea grăsimilor poate fi numită și (a)
7.
OPEN ENDED QUESTION
1 min • 5 pts
Enumeră 5 măsuri de prevenire a oxidării grăsimilor
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