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UF0056 UF0057

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Played 2 %Accuracy 33 Average time 03:54
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About this activity

SALSAS, FONDOS, GUARNICIONES ....

Created by

EDUPAZOSFORMACIO
EDUPAZOSFORMACIO
Spain

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UF0056 UF0057
 

UF0056 UF0057Online version

SALSAS, FONDOS, GUARNICIONES ....

by EDUPAZOSFORMACIO
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
Y
Z

Comença per A

PESCADO QUE FORMA PARTE DE LA SALSA CESAR

Comença per B

SALSA RESULTANTE DE JUNTAR ROUX Y LECHE

Comença per C

PATATA FRITA UN POCO MÁS GRUESA QUE LA PAJA

Comença per D

PARTE DE UN AJO

Comença per E

corte de patata frita

Comença per F

ELABORACIÓN DE LOMO DE CERDO ENRROLLADO RELLENO DE QUESO Y JAMÓN DULCE

Comença per G

ELABORACIÓN DE PATATA CORTADA A LÁMINAS CON CREMA DE LECHE Y MANTEQUILLA

Comença per H

COCCIÓN, SUMERGIR EN AGUA A MAS DE 100 º

Conté I

INGREDIENTE DE LA SALSA PERDE

Conté J

INGREDIENTE DE LA SALSA PIL PIL

Comença per K

unidad de medida

Conté L

INGREDIENTE DE LA SALSA HOLANDESA

Comença per M

BECHAMEL + YEMAS + QUESO

Conté N

nombre de la guarnición de patata gruesa en forma de puente

Conté O

guarnición o elaboración típica de Marruecos

Comença per P

salsa que se hace con el bacalao

Comença per Q

ingrediente de la salsa mornay

Conté R

salsa con mantequilla yemas de huevo, estragón, y chalotas con vino y vinagre

Comença per S

cocción a fuego fuerte con poco aceite

Comença per T

tipo de corte que se hace para decorar

Conté U

bechamel + tomate

Comença per V

Salsa que en francés significa "aterciopelado"

Conté Y

bechamel + yemas + queso rallado

Conté Z

salsa: aceite, ajos, cebolla roja, pimiento verde, carne de pimiento choricero, pan tostado, agua y sal

 
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