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ev.u2
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Brenda C.L.
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5 questions
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1.
OPEN ENDED QUESTION
1 min • 1 pt
Escribe las 5 características del método de cocción: Braseado
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2.
DRAW QUESTION
2 mins • 1 pt
Dibuja el procedimiento para el método de cocción Pochado
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Temperatura empleada para el aceite en fritura profunda
4.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Método de cocción en cual consiste en retirar la piel de algún producto
5.
OPEN ENDED QUESTION
1 min • 1 pt
Explica el procedimiento del método de cocción Papillote
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