UF 0817 TEMA 2 Las materias primas en pastelería
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UF 0817 TEMA 2 Las materias primas en pastelería
Quiz
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Hospitality and Catering
•
Professional Development
•
Practice Problem
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Medium
Cristina Diaz
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las harinas de trigo fuertes y débiles se diferencian entre sí por la finura de la molienda del grano.
Verdadero
Falso
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La harina leudada es una harina débil que lleva incorporado un impulsor y sal.
Verdadero
Falso
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La manteca de cacao se obtiene por la trituración de los granos limpios y tostados de cacao.
Verdadero
Falso
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La cobertura de chocolate negro tiene un contenido de pasta superior al 45%.
Verdadero
Falso
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El isomalt tiene casi las mismas propiedades que el azúcar, pero ni produce caries ni afecta los niveles de glucosa en sangre.
Verdadero
Falso
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La levadura fresca y la química se diferencian entre sí en que esta última lleva conservantes químicos que mejoran su conservación
Verdadero
Falso
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La leche alterada tiene una textura diferente, pero presenta un sabor normal.
Verdadero
Falso
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