Pastelería Básica
Authored by Daniela Carina Ibañez
Professional Development
Professional Development
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8 questions
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1.
MULTIPLE SELECT QUESTION
2 mins • 2 pts
¿Cómo se clasifican las masas batidas?
Pesadas
Esponjosas
Livianas
Friables
2.
MULTIPLE SELECT QUESTION
2 mins • 2 pts
¿Qué preparaciones pertenecen a las masas batidas livianas?
Genoise
Masa 4/4
Biscuit
Pionono
3.
MULTIPLE SELECT QUESTION
2 mins • 2 pts
¿Qué preparaciones pertenecen a las masas batidas pesadas?
Budines
Brownies
Scons
Quatre Quarts
4.
FILL IN THE BLANK QUESTION
2 mins • 2 pts
¿Cuàl es el ingrediente "especial" de las compotas para relleno?
5.
FILL IN THE BLANK QUESTION
2 mins • 2 pts
¿Qué son las Pavlovas?
6.
MULTIPLE SELECT QUESTION
2 mins • 2 pts
¿Qué ingrendiente diferencia al Genoise del Biscuit Vienes?
Azúcar impalpable
Margarina
Almidón de maíz
7.
MULTIPLE SELECT QUESTION
2 mins • 2 pts
¿Qué es el almibar a 1260ª?
Almíbar a más de 1000ª
Almíbar a 126ª
Medida de densidad
1cc de almíbar pesa 1260ª
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