TALLER 2
Authored by María Meza
Fun
1st Grade
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5 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Las personas con enfermedad celíaca no pueden comer harinas.
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2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Para mejorar el contenido de fibra y aporte nutricional de las preparaciones, se puede incluir ingredientes como semillas, frutos secos y harinas integrales, todos libre de gluten.
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3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
El coco tiene gluten y no se puede utilizar en preparaciones aptas para celiacos.
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4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Las legumbres son un recurso valioso ya que aportan fibra, proteínas de buena calidad y son libres de gluten.
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5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
En una cocina compartida, no hay riesgo de contaminación cruzada si se cocina en el mismo momento masa para pizza con y sin gluten.
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