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