REPASO CREA II
Authored by ISRAEL LANCHIPA
Other
Professional Development
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6 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El termino de Cocina Molecular se vio en la década de los
1979
1980
1983
1990
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La esterificación directa no funciona con líquidos con un ph inferior a 5 o que contengan calcio
FALSO
VERDADERO
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las espumas a base de grasa necesitan una temperatura entre 60 - 80 C para que permanezcan estables
FALSO
VERDADERO
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
El agar agar es un monosacárido que se obtiene de las algas rojas para la gelificación.
FALSO
VERDADERO
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La goma Xantana es un potente espesante procedente de la fermentación del almidón de maíz, pero este no tiene efecto en los que el nivel de acides es alto.
FALSO
VERDADERO
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Los sucroesteres y lo scucregliceridos son utilizados en la cocina molecular para realizar aires calientes y alcohólicos.
Falso
Verdadero
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