Quiz De Pasteleria

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Quizzes Created: 1 | Total Attempts: 1,433
Questions: 11 | Attempts: 1,433

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Quiz De Pasteleria - Quiz

ESTE ES UN TEST PARA MEDIR EL GRADO DE CONOCIMIENTO DE LAS PERSONAS QUE DEDICAN A LA PASTELERIA O REPOSTERIA


Questions and Answers
  • 1. 

    DESCRIBA CON BREVES PALABRAS PARA QUE SIRVE CREMAR, MEZCLAR Y BATIR

  • 2. 

    HABLE ACERCA DEL PAPEL QUE DESEMPEÑA LOS LÍQUIDOS EN LA ELABORACIÓN DE UN CAKE

  • 3. 

    ¿QUÉ INGREDIENTES LLEVA EL FONDANT MÉTODO WILTON?

  • 4. 

    CUALES SON LOS INGREDIENTES BÁSICOS EN PASTELERÍA

    • A.

      Harina, Polvo de hornear, sal, leche

    • B.

      Bcarbonato de sodio, huevos, aceite, azúcar

    • C.

      Harina, azúcar, grasa, huevos

    • D.

      Mantequilla, huevos, harina, azúcar, leche

    Correct Answer
    C. Harina, azúcar, grasa, huevos
    Explanation
    The correct answer is "Harina, azúcar, grasa, huevos". In pastry, these are the basic ingredients used to make various desserts such as cakes, cookies, and pastries. Flour provides structure, sugar adds sweetness, fat (such as butter or oil) adds moisture and flavor, and eggs act as a binding agent. These ingredients are essential in creating the desired texture, taste, and appearance of pastries.

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  • 5. 

    LOS HUEVOS SIRVEN COMO ESPESANTE, EMULSIONANTE Y ESTALIZANTES EN UN CAKE

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Eggs can indeed serve as thickeners, emulsifiers, and stabilizers in a cake. When eggs are beaten, they create a foam that helps to incorporate air into the batter, resulting in a light and fluffy texture. The proteins in eggs also coagulate during baking, providing structure and stability to the cake. Additionally, the fats in eggs contribute to the moistness and richness of the cake. Therefore, it is true that eggs serve these functions in a cake.

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  • 6. 

    ¿LOS INGREDIENTES BÁSICOS DE UN CAKE DEBEN SER IGUAL O MAYOR QUE LA HARINA?

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because the basic ingredients of a cake do not need to be equal to or greater than the amount of flour. A cake can have a variety of ingredients such as sugar, eggs, butter, flavorings, and leavening agents, in addition to flour. The ratio of these ingredients can vary depending on the recipe and desired outcome.

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  • 7. 

    ¿CUAL ES EL PORCENTAJE ADECUADO DEL POLVO DE HORNEAR CON EL PESO DE LA HARINA?

    • A.

      0.5 al 35%

    • B.

      1 al 10%

    • C.

      0 al 20%

    • D.

      1 al 10%

    Correct Answer
    C. 0 al 20%
    Explanation
    The correct answer is 0 al 20%. This means that the appropriate percentage of baking powder to the weight of flour is between 0% and 20%. This suggests that adding too much baking powder can negatively affect the texture and taste of the baked goods, while adding too little may result in a dense and flat final product. Therefore, it is important to use the correct amount of baking powder to ensure optimal results in baking.

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  • 8. 

    ___________________ ES UN INGREDIENTE BÁSICO EN LA PASTELERÍA QUE SIRVE PARA DAR VOLUMEN, COLOR Y SUAVIDAD Y NOS SIRVE PARA LA CREMACIÓN AL MOMENTO DE ELABORAR UN CAKE.

    Correct Answer
    Azúcar
    Explanation
    El azúcar es un ingrediente básico en la pastelería porque sirve para dar volumen, color y suavidad a los productos horneados. Además, es utilizado en la creación de cremas y glaseados para decorar y dar sabor a los pasteles. Por lo tanto, es esencial en la elaboración de un cake.

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  • 9. 

    CUÁNTOS MÉTODOS HAY EN LA FORMA DE ELABORAR LA MASA DE HOJALDRE?

    • A.

      3

    • B.

      1

    • C.

      4

    • D.

      5

    Correct Answer
    C. 4
    Explanation
    There are four methods of preparing puff pastry dough.

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  • 10. 

    LA GRASA PUEDE SER MENOR  O IGUAL PERO NO MAYOR AL VOLUMEN DE LOS HUEVOS. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is saying that the amount of fat can be less than or equal to the volume of the eggs, but it cannot be greater. This means that the eggs contain a certain amount of fat, and any additional fat added cannot exceed that volume. Therefore, the statement is true.

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