SEGUNDO PARCIAL, COCINA PROFESIONAL
2nd Grade
•20 Qs
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SEGUNDO PARCIAL, COCINA PROFESIONAL
Quiz
•
Specialty
•
2nd Grade
•
Medium
Esther Torres
Used 1+ times
FREE Resource
20 questions
Show all answers
1.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
COMPLETA:
Es el producto obtenido de la leche, higienizado y separado de ella:
2.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Es la grasa del cerdo, purificada, empleada principalmente para freir:
3.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
el aceite de______ es el segundo màs rico en àcido linolèico
4.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
el aceite de _________ 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 ___________ no necesita refinado, debido a que contiene un antioxidante natural
6.
OPEN ENDED QUESTION
1 min • 1 pt
MENCIONA LAS CARACTERISTICAS DE LAS JULIANAS:
Evaluate responses using AI:
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7.
OPEN ENDED QUESTION
1 min • 1 pt
DESCRIBE EL CORTE DE VEGETALES: MIREPOIX
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