Evaluación de Postres
Authored by Yareth Mejia
Other
12th Grade
Used 1+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La temperatura es un factor crucial en la elaboración de postres.
Verdadera
Falsa
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Todos los postres contienen azúcar.
Verdadera
Falsa
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La gelatina es un agente gelificante utilizado exclusivamente en postres fríos.
Verdadera
Falsa
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La decoración de un postre no influye en su sabor.
Verdadera
Falsa
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El chocolate blanco no contiene cacao.
Verdadera
Falsa
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La levadura es el único agente leudante utilizado en la elaboración de postres.
Verdadera
Falsa
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La crema pastelera es una base común para muchos postres.
Verdadera
Falsa
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