zzASIAN
問題一覧
1
Baking or roasting in an oven
Hurno
2
Quickly cooking or parboiling meat until soft
Sangkutsa
3
The process of toasting
ingredients with a small amount of oil
Busa
4
accomplished by steaming or cooking seafood in its juices. In some instances, carbonated beverages and lemon are used to cook a specific
shellfish.
Halabos
5
act of scalding or blanching
food in boiling water for several seconds. After, it is plunged into an ice bath to halt the cooking process
Banli
6
cooking procedure similar to binalot. Ingredients like meat, seafood, and fish are wrapped in a banana leaf or pandan leaf before being steamed
Pinais
7
country that occupies the greater part of South Asia. Its capital is New Delhi, built in the 20th century just south of the historic hub of Old Delhi
India
8
ingredients such as tomatoes, mushrooms, and fermented foods like pickles and chutneys.
Umami
9
Another ancient cooking technique, dum is a cooking technique in which the food is slow-cooked by sealing the vessel. This popular technique is primarily used for making Biryanis.
DUM-Slow Cooking or Steaming
10
This cooking technique is the most common one and is used for adding 4, deép flavour of spices to their dish.
Tadka/Baghar: Tempering
11
It's a mixed cooking technique developed in ancient India in which the foods are both sauteed and stir-fried. This technique is primarily used for making cur base by cookingionion, garlic, ginger and Tomato.
BHUNAO - SAUTEING & STIR-FRYING
12
This Indian technique is used to infuse smoky flavours by putting a piece of hot & burning coal in a small bowl while some ghee is poured over it along with some spices
DHUANAAR SMOKING
OM 1234
OM 1234
Umak Student · 69問 · 1年前OM 1234
OM 1234
69問 • 1年前OM 56789
OM 56789
Umak Student · 39問 · 1年前OM 56789
OM 56789
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41問 • 1年前lecture
lecture
Umak Student · 18問 · 1年前lecture
lecture
18問 • 1年前問題一覧
1
Baking or roasting in an oven
Hurno
2
Quickly cooking or parboiling meat until soft
Sangkutsa
3
The process of toasting
ingredients with a small amount of oil
Busa
4
accomplished by steaming or cooking seafood in its juices. In some instances, carbonated beverages and lemon are used to cook a specific
shellfish.
Halabos
5
act of scalding or blanching
food in boiling water for several seconds. After, it is plunged into an ice bath to halt the cooking process
Banli
6
cooking procedure similar to binalot. Ingredients like meat, seafood, and fish are wrapped in a banana leaf or pandan leaf before being steamed
Pinais
7
country that occupies the greater part of South Asia. Its capital is New Delhi, built in the 20th century just south of the historic hub of Old Delhi
India
8
ingredients such as tomatoes, mushrooms, and fermented foods like pickles and chutneys.
Umami
9
Another ancient cooking technique, dum is a cooking technique in which the food is slow-cooked by sealing the vessel. This popular technique is primarily used for making Biryanis.
DUM-Slow Cooking or Steaming
10
This cooking technique is the most common one and is used for adding 4, deép flavour of spices to their dish.
Tadka/Baghar: Tempering
11
It's a mixed cooking technique developed in ancient India in which the foods are both sauteed and stir-fried. This technique is primarily used for making cur base by cookingionion, garlic, ginger and Tomato.
BHUNAO - SAUTEING & STIR-FRYING
12
This Indian technique is used to infuse smoky flavours by putting a piece of hot & burning coal in a small bowl while some ghee is poured over it along with some spices
DHUANAAR SMOKING