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Parcial Final Panadería Y Pastelería
Quiz
•
Hospitality and Catering
•
University
•
Easy
JUAN HERRERA
Used 3+ times
FREE Resource
10 questions
Show all answers
1.
OPEN ENDED QUESTION
1 min • 1 pt
¿Cuál es la diferencia técnica entre un merengue francés y uno suizo?
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2.
OPEN ENDED QUESTION
1 min • 1 pt
Proporción de ingredientes en un batido liviano.
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3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
¿Qué porcentaje de grasa tiene una masa sablée?
Menos del 50%
50%
Más del 50%
4.
OPEN ENDED QUESTION
1 min • 1 pt
¿Qué pasaría si horneo un batido pesado con levaduras biológicas en lugar de químicas?
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5.
OPEN ENDED QUESTION
1 min • 1 pt
Nombre 3 productos derivados de un batido liviano
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6.
OPEN ENDED QUESTION
1 min • 1 pt
¿En que se diferencia una torta de un ponqué?
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7.
OPEN ENDED QUESTION
1 min • 1 pt
Nombre los tres tipos de merengue que existen
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