Techno culinaire
Authored by jean-baptiste drey-blum
Other
2nd Grade
Used 24+ times
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24 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Un œuf est constituer de combien d'éléments?
2
5
8
11
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Quel est le nom donner à la substance visqueuse est constituée essentiellement d’eau et de protides, dans l'œuf?
Germe
Vitelline
Chambre à air
Le blanc d'œuf
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Quel est le nom donner au filaments qui sert à maintenir le jaune au centre du blanc dans l’œuf?
Le jaune
La membrane coquillière
La chalaze
La coquille calcaire
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
En restauration le calibre de l'œuf le plus utiliser et "M", quel est sont poids?
Moins de 53g
Entre 54g à 62g
Entre 63g à 72g
Au-dessus de 73g
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Que signifie "DLUO"?
Date limite ultra opérationnel
Date limite de consommation
Date limite d'utilisation optimale
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Lesquels de ces légumes font partie de la famille des "bulbes"?
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Lequel de ces légume fait partie de la famille des "racines"?
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