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4237137
GUÍA DE ESTUDIO DE FONDOS Y SALSAS
Description
Encontrarás las herramientas necesarias para conocer términos culinarios, la preparación de fondos y salsas así como las características, clasificación de estos elementos. Servirá de consulta para verificar ingredientes y procedimientos.
No tags specified
guia de estudio fondos
guia salsas
terminos culinarios
Quiz by
Juana Martinez2012
, updated more than 1 year ago
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Created by
Juana Martinez2012
over 8 years ago
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Resource summary
Question 1
Question
Señala cuál de los siguientes usos no corresponde al fondo de cocina:
Answer
a) Aderezar.
b) Esterilizar.
c) Rellenar.
d) Ligar.
Question 2
Question
Escoge los elementos de los Fondos culinarios
Answer
ROUX,SAZONADORES Y CREMA
NUTRITIVOS
ALBAHACA, CEBOLLA, TOMATE, ACEITE DE OLIVO
CHAMPIÑONES, PAPAS, CHICHAROS, AVELLANAS
DE COOCION
FRUTAS
DE LIGAZON
SAZONADORES
GRASOS
Question 3
Question
La velouté es una salsa
Answer
Que se prepara con fondo blanco
Compuesta
Con fumet
Glasa
Question 4
Question
Los fondos son salsas
Answer
True
False
Question 5
Question
Las salsas sirven para dar realce a un platllo
Answer
True
False
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