PREGUNTAS TCU
Authored by Emi Holgado
Hospitality and Catering
Professional Development
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10 questions
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1.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
¿Cuál es el otro nombre para el caldo corto?
2.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
¿Cuáles de los siguientes ingredientes se utilizan comúnmente en una marinada para carnes de caza?
Zanahoria y cebolla
Tomate y pimiento
Tomillo, laurel y pimienta en grano
Harina y mantequilla
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
¿Cuál es la principal diferencia entre un fondo blanco y un fondo oscuro de ternera?
La inclusión de vino blanco en el fondo blanco
El tiempo de cocción
El proceso de tostado de los huesos en el fondo oscuro
La utilización de hierbas aromáticas en el fondo oscuro
4.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
¿ Cómo se denomina la guarnición empleada para hacer fondos oscuros?
5.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
¿Cuáles de las siguientes son salsas derivadas de la salsa bechamel?
Mornay
Aurora
Soubise
Tártara
6.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
¿Cuál es el ingrediente clave para espesar la salsa española?
7.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
¿Qué palabra describe el proceso de sumergir alimentos brevemente en agua hirviendo para quitar impurezas o facilitar el pelado?
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