A) Steer muscle B) Thin meat C) Fly shaker D) Hunger killer
A) Between the skin and the ribs B) Under the shoulder blade C) Inside the rib cage D) Along the spine
A) Flank steak B) Biceps brachii C) Gluteus maximus D) Cutaneous trunci
A) Because the animal uses it to twitch and repel insects B) Because of how it is shaken during cooking C) Because it shakes when sliced D) Because it is often served with fly repellent herbs
A) Cheese cubes B) Carrots C) Hard-boiled eggs D) Peppers
A) Matambre served with a milk-based gravy B) Matambre marinated and baked in milk C) A vegetarian version of matambre D) Matambre fried in butter
A) Rolled with pepperoni B) Served on top of a pizza crust C) Baked flat with tomato sauce and mozzarella D) Deep-fried with cheese
A) Rose-colored B) Deep purple C) Bright red D) Pale yellow
A) Soy sauce B) Milk C) Wine vinegar D) Vegetable oil
A) Served as a whole roast B) Minced into a spread C) Served as a large steak D) Sliced into thin pieces
A) Turkey B) Chicken C) Lamb D) Pork
A) Ketchup B) Mustard C) Barbecue sauce D) Chimichurri
A) United States and Canada B) Italy and France C) Argentina, Uruguay, Paraguay, and Rio Grande do Sul D) Mexico and Spain
A) It is frozen before boiling B) It is glued with food-safe starch C) It is sewn or pinned D) It is tied with metal wire
A) Cow brisket B) Ribeye cap C) Elephant ear D) Side loin |