Parcial Final Panadería Y Pastelería
University
•10 Qs
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Parcial Final Panadería Y Pastelería
Quiz
•
Hospitality and Catering
•
University
•
Practice Problem
•
Easy
JUAN HERRERA
Used 3+ times
FREE Resource
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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.
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?
¿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?
¿Qué pasaría si horneo un batido pesado con levaduras biológicas en lugar de químicas?
Evaluate responses using AI:
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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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OFF
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