ТПП соусы
Authored by Paulina Pikuła
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Professional Development
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20 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Соусы по технологии приготовления могут быть:
Основные
Главные
Важные
Производные
Получаемые
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Приведите классификацию соусов по температуре подачи
Горячие
Холодные
Среднетемпературные
Ледяные
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Температура подачи горячих соусов составляет __ - 80 С
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Температура подачи холодных соусов составляет __ - 14 С
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
По консистенции соусы подразделяются на
Жидкие
Густые
Тягучие
Средней густоты
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Приведите классификацию соусов по наличию загустителя
С мукой
Без муки
С содой
С крахмалом
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Перечислите соусы по виду жидкой основы
На бульонах и отварах
На молоке
На сметане
На жирных сливках
На растительном масле
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