Las salsas emulsionadas siempre contienen huevo.
ELABORACIÓN DE SALSA Y ELABORACIÓN
4th Grade
•12 Qs
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ELABORACIÓN DE SALSA Y ELABORACIÓN
Quiz
•
Hospitality and Catering
•
4th Grade
•
Medium
servicios turisticos viajes
Used 1+ times
FREE Resource
12 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
F
V
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La reducción es una técnica utilizada para espesar salsas.
F
V
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El vinagre es el único tipo de ácido utilizado en vinagretas.
V
F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La mayonesa es una emulsión estable de aceite en agua.
F
V
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El vinagre balsámico es un vinagre envejecido en barricas de madera.
V
F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las salsas madre son la base para elaborar una gran variedad de salsas derivadas.
F
V
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las salsas se pueden clasificar en frías y calientes
V
F
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