BASES CULINARIAS
Authored by Moisés García
Hospitality and Catering
University
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15 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Corte de vegetales de forma sesgada que aplica principalmente en vegetales redondos
Rondelle
Sifflet
Dés
Brunoise
2.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Técnica que consiste en atar o amarrar carne, aves o pescado con una cuerda para que mantenga su forma y se cocine uniformemente.
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Técnica utilizada para cocinar arroz, donde el arroz se sofríe en aceite o mantequilla hasta que se vuelve translúcido o adquiere un aspecto chirriante y terroso.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cortes de forma cubica con una medida de 1cm de cada lado aplicado a vegetales
Jardinera
Macedonia
Brunoisse
Dés
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Menciona ensaladas que hemos visto en clase
Waldorf
Tabulé
MIxta
Tabulé
Griega
Caprese
Waldorf
César
Rusa
Griega
Cesar
Tabulé
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Son salsas derivadas de la mayonesa
Bearnesa
Suprema
Tártara
Holandesa
7.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Salsa derivada de la velouté
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