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