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segundo parcial uvm repostería
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Practice Problem
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Chef Avena
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
merengue cocido con caramelo
Suizo
Francés
Italiano
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
merengue cocido en horno
Suizo
Francés
Italiano
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
merengue cocido a baño María
Suizo
Frances
Italiano
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
para romper la albúmina cuando elaboramos merengues es necesario agregar
agua
sal o vinagre
aceite
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
el radio del merengue en relación azúcar y clara es
100 grs azúcar por clara de huevo
80 grs azúcar por clara de huevo
30 grs azúcar por clara de huevo
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
la temperatura del caramelo para cocer merengue es
90 a 100
117 a 120
125 a 130
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
la temperatura de cocción del merengue Frances es
70 grados
100 grados
150 grados
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