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Pasapalabra fondos básicos y complementarios

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About this activity

Un rosco con términos culinarios para cada letra.

Created by

Marina Espejel Moreno
Marina Espejel Moreno
Spain

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Pasapalabra fondos básicos y complementarios
 

Pasapalabra fondos básicos y complementariosOnline version

Un rosco con términos culinarios para cada letra.

by Marina Espejel Moreno
A
B
C
D
E
F
G
H
I
J
L
M
N
P
R
S
T
V
Z

Empieza por A

Mezcla de especias, vinagre y aceite para sazonar carnes o pescados

Empieza por B

Salsa madre blanca hecha con mantequilla, harina y leche

Empieza por C

Proceso para limpiar un fondo y obtenerlo transparente

Empieza por D

Fondo oscuro reducido y concentrado

Empieza por E

Técnica de conservación con vinagre, aceite y especias

Empieza por F

Fondo concentrado de pescado

Empieza por G

Preparación cocinada lentamente con fondo y verduras

Empieza por H

Ingredientes vegetales usados en fondos y rellenos

Empieza por I

Método para extraer sabor de hierbas o condimentos

Empieza por J

Ingrediente usado en rellenos o croquetas para sabor

Empieza por L

Proceso de espesar salsas o cremas usando roux, huevo o maicena

Empieza por M

Reposo de alimentos en líquido sazonado para sabor y ablandar

Empieza por N

Ingrediente que puede usarse para ligar salsas o cremas

Empieza por P

Mezcla de verduras que puede servir de relleno o guarnición

Empieza por R

Preparación para introducir dentro de verduras, carne o pasta

Empieza por S

Preparación líquida o cremosa que acompaña los platos

Empieza por T

Elaboración rellena de verduras, carne o setas

Empieza por V

Salsa madre hecha con fondo blanco y roux

Empieza por Z

Hortaliza común en fondos y rellenos

 
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