Examen diagnóstico cocina francesa
Authored by Pablo Hernández Martínez
Hospitality and Catering
University
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15 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Tiene una temperatura de cocción interna de 74°C
2.
OPEN ENDED QUESTION
2 mins • 1 pt
Describe los pasos para realizar un estofado.
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3.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Mantequilla+Calor+Harina=?
(a)
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Corte más pequeño, dados de aprox 0.2 a 0.5 cm
Jardinera
Macedonia
Brunoisse
Chiffonade
5.
OPEN ENDED QUESTION
2 mins • 1 pt
¿Cuáles son las características de un mirepoix?
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6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿En qué años transcurrió la revolución francesa?
1519-1521
1810-1821
1939-1945
1789-1799
7.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
Nombra el ingrediente
(a)
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