UD. MASAS AZUCARADAS.
Authored by juan garcia
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4th Grade
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué técnica se utiliza para preparar la pasta brisa y la pasta bretón?
Fermentación
Asado
Emulsión
Cocción al vapor
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuál es un ingrediente básico para la preparación de las masas azucaradas?
Levadura
Mantequilla
Vinagre
Pimienta
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué ingrediente es básico en la elaboración de la pasta bretón?
levadura
esecias
leche
emulsionante
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué ingrediente se utiliza para la elaboración de la pasta sablé?
Frutos secos
Huevos
Agua
Leche
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuál es un defecto de elaboración de las masas azucaradas?
Exceso de sal
Falta de azúcar
Falta de grasa
Exceso de azúcar
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuál es un ingrediente utilizado en la elaboración de sablé de canela?
Azúcar
Sal
Levadura
Vinagre
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Qué que masas produce un efecto alveolado?
Tortada
brisa
bretón
sablé
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