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