SEGUNDO PARCIAL, COCINA PROFESIONAL
Authored by Esther Torres
Specialty
2nd Grade
Used 1+ times
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20 questions
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1.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
COMPLETA:
Es el producto obtenido de la leche, higienizado y separado de ella:
(a)
2.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Es la grasa del cerdo, purificada, empleada principalmente para freir:
(a)
3.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
el aceite de (a) es el segundo màs rico en àcido linolèico
4.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
el aceite de (a) es el màs rrecomendable para frituras, debido a su alta resistencia a la oxidaciòn
5.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
el aceite de (a) no necesita refinado, debido a que contiene un antioxidante natural
6.
OPEN ENDED QUESTION
1 min • Ungraded
MENCIONA LAS CARACTERISTICAS DE LAS JULIANAS:
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7.
OPEN ENDED QUESTION
1 min • Ungraded
DESCRIBE EL CORTE DE VEGETALES: MIREPOIX
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