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VOCABULARIO GASTRONÓMICO

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VOCABULARIO GASTRONÓMICO

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About this activity

REPASO

Created by

casilda viñolo
casilda viñolo
Spain

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VOCABULARIO GASTRONÓMICO
 

VOCABULARIO GASTRONÓMICOOnline version

REPASO

by casilda viñolo
A
B
C
D
E
F
G
H
I
J
L
M
N
Ñ
O
P
Q
R
S
T
U
V
Z

Empieza por A

CUBRIR UNA CARNE CON UNA LONCHA DE TOCINO PARA QUE NO SE RESEQUE EN EL HORNEADO

Empieza por B

SE ELABORA A PARTIR DE UNA ROUX CON LECHE Y ES LA BASE DE LAS CROQUETAS

Empieza por C

DEJAR TRANSPARENTE UN CALDO MEDIANTE CLARA DE HUEVO, VERDURAS...

Empieza por D

RETIRAR CUBIERTOS Y PLATOS DE LA MESA

Empieza por E

APLASTAR Y DAR FORMAS MÁS FINA Y ALARGADA A UN GÉNERO CON UNA ESPUMADERA

Empieza por F

RELLENO

Empieza por G

DORAR UN ALIMENTO EN LA SALAMANDRA O EN EL HORNO, GENERAMENTE CUANDO LLEVA QUESO

Empieza por H

LLEVAR A EBULLICIÓN UN LÍQUIDO

Contiene la I

CAFÉ CON ESPUMA DE LECHE EN LA TAZA GRANDE

Empieza por J

CORTE APLICADO A LAS HORTALIZAS QUE DA COMO RESULTADO TIRAS ALARGADAS Y CORTAS

Empieza por L

ESPESAR MEDIANTE UN ELEMENTO UNA SALSA

Empieza por M

TRITURAR EN UN MORTERO

Empieza por N

CUBRIR UN PREPARADO CON UNA SALSA ESPESA

Contiene la Ñ

CUBRIR UN PRODUCTO CON SALSA, ALMÍBAR U OTRO LÍQUIDO ESPESO PARA EMPAPARLO

Contiene la O

RECIPIENTE DE BARRO QUE SE UTILIZA PARA HACER SOUFFLÉS

Empieza por P

PEQUEÑOS FILETES DE PESCADO ENROLLADOS Y RELLENOS CON UNA FARSA

Empieza por Q

FORMA QUE SE LE DA A UNA ELABORACIÓN CON DOS CUCHARAS

Empieza por R

CONCENTRAR UNA SALSA O ELABORACIÓN DEJANDO QUE SE EVAPORE EL LÍQUIDO SOBRANTE

Empieza por S

MEJORES TROZOS DEL PESCADO O DE LAS AVES

Empieza por T

DAR FORMA OVALADA A LAS HORTALIZAS

Contiene la U

CARRO PARA EL SERVICIO EN SALA

Empieza por V

ROUX CON CALDO

Empieza por Z

BARRAQUITO ESPECIAL

 
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