A) Salsa criolla B) Chimichurri C) Guacamole D) Pebre
A) 1 to 2 hours B) 10 to 12 hours C) Around 5 hours D) 30 minutes
A) Carne assada B) Churrasco C) Rodizio D) Asado al palo
A) Dried cow dung B) Gas C) Wood embers D) Charcoal
A) Duck B) Chorizo C) Goat D) Lamb
A) An iron skillet B) A worn-out plough disc C) A steel rotisserie D) A clay oven
A) Chulengo B) Disco C) Parrilla D) Tatakua
A) A stainless steel cart B) A cut oil barrel C) A ceramic pit D) A brick structure
A) It is easier to clean B) It protects the meat and fire from heavy winds C) It uses less fuel than open pits D) It allows for faster cooking
A) By frying in a disc B) By braising C) By grilling over charcoal D) By roasting on a spit
A) Churrasco B) Asado C) Assad D) Braai
A) Potatoes, carrots, and peas B) Spinach, kale, and beets C) Lettuce, cucumber, and radish D) Green onions, nopales, and corn
A) It slips to the center B) It evaporates C) It is drained away into a tray D) It is absorbed by the vegetables
A) Churrasco B) Assad C) Asado D) Braai
A) Chorizo B) Carne assada C) Inihaw D) Pebre
A) Carnicero B) Asador or parrillero C) Chef de cuisine D) Churrero
A) Parrilla B) Brasero C) Horno D) Plancha
A) Pine B) Quebracho C) Algarrobo D) Oak
A) Choripán B) Chivito C) Empanada D) Pamplona
A) Wine marinade B) Garlic paste C) Salt D) Lemon juice
A) Asado a la plancha B) Asado al palo C) Asado al brasero D) Asado al horno
A) Salsa verde B) Chimichurri C) Mayonesa D) Salsa criolla
A) Flank steak B) Black pudding C) Sweetbreads D) Cow chitterlings
A) Fresh fruit B) Chocolate cake C) Dulce de leche pastries D) Ice cream
A) Matambre B) Provoleta C) Chivito D) Pamplona
A) With electric heat B) Using charcoal briquettes C) Directly over embers D) In a stone oven
A) A mixed salad B) A meat cut C) A type of sausage D) Grilled vegetables
A) Dripping into a pan B) Falling on coals C) Being brushed away D) Sealing the flavor
A) Provoleta B) Mollejas C) Vacío D) Chorizo
A) Al brasero or al fuego B) Al vapor or al palo C) Al asador or a la parrilla D) Al horno or a la plancha
A) Goatling B) Black pudding C) Flank steak D) Sweetbreads
A) Skewers B) Trays C) Tongs D) Crosses
A) Professional chefs B) Women C) The children D) Men
A) Potato salad B) Salad Olivier C) Caesar salad D) Greek salad
A) Ensalada rusa B) Ensalada mixta C) Ensalada fresca D) Ensalada verde
A) Grilled corn B) Boiled manioc C) Fried potatoes D) Roasted carrots
A) On metal trays B) Right off the cutting board C) On fine china D) In individual bowls
A) Sourdough bread B) Whole wheat bread C) Corn bread D) French bread |