Test
Ways of cooking
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (20)
1We have to [blank_start]blend[blank_end] the dough with the eggs to make a uniform substance.
- Ablend
2It's nonsense to boil the meat. We have to [blank_start]broil[blank_end] it to make it tasty.
- Abroil
3The vegetables are cut in [blank_start]julienne[blank_end] style
- Ajulienne
4This is a [blank_start]marinade[blank_end].
- Amarinade
5This is to [blank_start]frost[blank_end] a cake.
- Afrost
6[blank_start]Chill[blank_end] in the refrigerator for at least one hour, until ready to use.
- AChill
7To cut into smaller pieces is to [blank_start]chop[blank_end]
- Achop
8This is to [blank_start]crush[blank_end] something with a [blank_start]mortar and pestle[blank_end]
- Acrush
- Bmortar and pestle
9This milk [blank_start]curdled[blank_end].
- Acurdled
10To gently break food into small, flat pieces is to [blank_start]flake[blank_end] it.
- Aflake
11The flames are made with alcohol. To [blank_start]pour[blank_end] the alcohol on the pan is to [blank_start]flambé[blank_end].
- Apour
- Bflambé
12The cook is [blank_start]flipping[blank_end] the pancake.
- Aflipping
13Pickles in [blank_start]brine[blank_end].
- Abrine
14The water is [blank_start]boiling[blank_end].
- Aboiling
15When something is candied, the Americans say it's "[blank_start]glacé[blank_end]".
- Aglacé
16I decided to make spaghetti, so I'm [blank_start]grating[blank_end] cheese.
- Agrating
17After taking the spaghettis out of the suacepan, put it through a [blank_start]sieve[blank_end].
- Asieve
18The bread is cut into [blank_start]slices[blank_end].
- Aslices
19To [blank_start]simmer[blank_end] is to cook food in a liquid that is kept just below the boiling point.
- Asimmer
20To soak something, or be soaked in water in order to extract flavour or colour is to [blank_start]steep[blank_end].
- Asteep
Información
- Descripción
- A quiz about vocabulary related to food and cooking.
- Autor
- Manuel Lujan
- Idioma
- Español
- Visitas
- 87
- Etiquetas
- Valoración
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