Parcial Vegetales II
University
•30 Qs
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Parcial Vegetales II
Quiz
•
Engineering
•
University
•
Practice Problem
•
Easy
JOSE CONTRERAS
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30 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
La mayonesa es una emulsión:
Agua en aceite
Aceite en agua
Vinagre en aceite
Huevo en aceite
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
El ingrediente que actúa como emulsificante en la mayonesa es:
La clara de huevo
El vinagre
La lecitina de la yema de huevo
Todas las anteriores
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
El ingrediente que actúa como conservante en la mayonesa es:
Sal
Yema
Aceite
Vinagre
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Se recomienda agregar el vinagre al final del proceso de la mayonesa para:
Blanquear la mayonesa
Bajar el pH
Facilitar la extracción de la lecitina
Ninguna de las anteriores
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Falso (F) o verdadero (V). El aceite usado en la elaboración de salsas es vegetal virgen.
F
V
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Falso (F) o verdadero (V). En la salsa de tomate se permite la adición de almidones naturales o modificados.
F
V
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
La mostaza se elabora a partir de:
Salsa concentrada de mostaza
Harina o semillas de mostaza
Harina de trigo y saborizante a mostaza
Ninguna de las anteriores
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