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Pau Jasso
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Decks in this class (16)
Fondos
Elementos de los fondos liquidos,
Elementos de composicion nutritivos,
Elementos de composicion aromaticos
41
cards
Receta (Formato y estandarización)
Receta,
La receta contiene,
El nombre de la receta indica
19
cards
Manejo de los alimentos
Higiene,
Manejo higienico,
Microorganismos
42
cards
Salsas
Salsa,
Clasificacion de las salsas,
Composicion de las salsas base
19
cards
Hortalizas
Clasificacion de las hortalizas,
Clasificacion hortalizas de hojas...,
Clasificacion de brotes y tallos ...
10
cards
Chiles
Capsicina,
Clasificacion de los chiles frescos,
Chiles secos que se derivan del c...
11
cards
Términos Culinarios
Ablandar,
Abrillantar,
Acaramelar
9
cards
Sistemas de cocción
Sistema de coccion,
Clasificacion de los sistemas de ...,
Sistemas de coccion simples
15
cards
Pescados
Pez,
Pescado,
Signos de frescura en pescados
30
cards
Mariscos
Mariscos,
Moluscos,
Frescura de los moluscos
21
cards
CARNES
Carne,
Composicion,
Rigor mortis
12
cards
Carnes ROJAS
Clasificacion de las carnes rojas...,
Vaca o buey,
Caracteristicas de calidad de la ...
14
cards
Carnes BLANCAS
Clasificacion de las carnes blanc...,
Ternera,
Caracteristicas de calidad de la ...
17
cards
Volatería
Volateria,
Caracteristicas de frescura y cal...,
Clasificacion de la volateria
3
cards
Aves de carne BLANCA
Clasificacion de las aves de carn...,
Caracteristicas de calidad del pollo,
Pularda y capon
5
cards
Aves de carne ROJA
Clasificacion de las aves de carn...,
Pato y patipollo,
Oca o ganso
5
cards
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técnicas culinarias
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