→ Fichas Del Libro - "The Hotel St. Francis Cook Book" (Victor Hirtzler) → Start Learning / Download MP3 Flashcards

Question		Answer
shirred start learning		fruncido
potage start learning		potaje
consommé start learning		el consomé
sauté start learning		saltear
one-half start learning		una mitad
glacé start learning		glaseado
cupful start learning		taza
teaspoonful start learning		cucharadita
pimentos start learning		pimientos
chervil start learning		perifollo
broiled start learning		asado
parboil start learning		sancochar
purée start learning		el puré
parboiled start learning		sancochado
bloaters start learning		hinchadores
fillets start learning		filetes
yolks start learning		yemas
terrapin start learning		tortuga de agua dulce
smelts start learning		pez esperinque
glassful start learning		vaso lleno
grated start learning		rallado
sweetbreads start learning		mollejas
dices start learning		dados
bouillon start learning		caldo
spoonfuls start learning		cucharadas
spoonful start learning		cucharada
broil start learning		asar
granulated start learning		granulado
crescents start learning		medias lunas
pompano start learning		pámpano
moulds start learning		moldes
parsley start learning		el perejil
one-quarter start learning		un cuarto
macerate start learning		macerar
buttered start learning		con mantequilla
garnished start learning		adornado
fillet start learning		el filete
teaspoonfuls start learning		cucharaditas
garnish start learning		adornar
calf's start learning		ternero
tenderloin start learning		el solomillo
hollandaise start learning		holandesa
browned start learning		bronceado
croquettes start learning		croquetas
julienne start learning		juliana
quarts start learning		cuartos de galón
crosswise start learning		al través
farina start learning		harina
brochette start learning		la brocheta
endives start learning		endivias
garnishing start learning		adorno
watercress start learning		el berro (de agua)
vermicelli start learning		fideos
artichokes start learning		alcachofas
shallots start learning		chalotes
floured start learning		enharinado
squab start learning		pichón
gelatine start learning		gelatina
hashed start learning		hash
dabs start learning		manos
simmer start learning		hervir a fuego lento
chives start learning		el cebollino
shallot start learning		chalote
sago start learning		sagú
ounces start learning		onzas
tartaric start learning		tartárico
lengthwise start learning		longitudinal
nutmegs start learning		nuez moscada
assorted start learning		clasificado
turbot start learning		rodaballo
quart start learning		cuarto de galón
polonaise start learning		polonesa
basting start learning		hilván
capon start learning		capón
tarragon start learning		estragón
currant start learning		grosella
sprinkle start learning		espolvorear
platter start learning		plato
compote start learning		compota
stewed start learning		estofado
cayenne start learning		pimentón
sieve start learning		tamiz
casserole start learning		cazuela
maraschino start learning		marrasquino
boil start learning		hervir
earthen start learning		de barro
broth start learning		el consomé / la sopa de remolacha [Esp]
luncheon start learning		almuerzo
quartered start learning		descuartizado
cloves start learning		clavos de olor
boiled start learning		hervido
poached start learning		escalfado
tureen start learning		sopera
nonpareil start learning		sin par
sweetbread start learning		Pan dulce
parsnips start learning		pastinacas
salted start learning		salado
sirloin start learning		solomillo
sliced start learning		rebanado
chicory start learning		la endibia
sorrel start learning		la acedera

Fichas del libro - "The Hotel St. Francis Cook Book" (Victor Hirtzler)

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