
BASES CULINARIAS/FONDOS Y SALSAS
Quiz
•
Hospitality and Catering
•
University
•
Medium
Brenda Salinas
Used 3+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Que es un fondo?
Preparacion a base de mantequilla, huesos, bresa de verduras.
Preparacion liquida aromatizada y especiada no sazonada
Preparacion liquida, espesada con roux y sazonada
Preparacion a base de un fondo, espesada con roux y slurry
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Estos dos son espesantes, que se ocupan para preparar demi-glace y veloute?
Mirepoix y matignon
Roux y Slurry
Battonete y juliana
Demi-glace y bechamel
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Que ingredientes lleva un roux?
Mantequilla y aceite
Mantequilla y harina
Agua y fecula
Agua y harina
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Que ingredientes lleva el slurry?
Harina y mantequilla
Fecula y agua
Mantequilla y aceite
Mantequilla, sal y pimienta
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuales y cuantos son los terminos de coccion?
Son 5: Azul, rojo, medio, 3/4 y bien cocido
Son 4: Rojo, medio, 3/4 y bien cocido
Son 4: Sellado, medio, 3/4 y bien cocido
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuales de estas son salsas madre?
Demi-glace, veloute, bechamel, casse de tomate, holandesa y mayonesa
Gravy, de vino blanco, 3 quesos, arrabiata, bearnesa, tartara
Española, 3 pimientas, mornay, puttanesca, choron, aurora
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿En que proteinas no podemos aplicar terminos de cocción?
Pollo, pescado y cerdo
Res, puerco y pescado
Sushi, puerco, salmon
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