Panadería para NO panaderos
Professional Development
•11 Qs
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Panadería para NO panaderos
Quiz
•
Other, Specialty
•
Professional Development
•
Easy
Melanie Castro
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11 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
El gluten se forma al mezclarse la harina con el agua.
Verdadero
Falso
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
En 2 kilos de harina se pesan 1100 gramos de agua
Falso
Verdadero
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
El peso de la porción de masa de baguette es de 400 gramos.
Verdadero
Falso
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
La glutenina es la que da la extensibilidad a la masa
Verdadero
Falso
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Cite el nombre de las proteínas encargadas de formar el gluten?
Gliadina y Oxidasa
Oxidasa y Gelatina
Gliadina y Glutenina
Glutenina y Alfamilasas
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Cuanto es el peso de masa de un baguette?
350g
250g
400g
300g
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Cuanto tiempo y a cuanta temperatura se hornean los baguette?
30 minutos a 180 grados farenheit
25 minutos a 160 grados celsius
30 minutos 160 grados celsius
30 minutos a 160 grado farenheit
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