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83問 • 1年前
  • Lady Rose Joy Domalanta
    • 通報

    問題一覧

  • 1

    mutton and tough cuts of meat

    braised

  • 2

    most common cooking methods in meat preparation

    roasting, braising ang frying

  • 3

    is a country in western europe

    united kingdom of great britain

  • 4

    rely in limited number of products

    german cuisine

  • 5

    is not as complex or refuned as other european cuisines

    german

  • 6

    one of the richest in the world include thick sauces

    german diet

  • 7

    preserved grain

    brot

  • 8

    preserved fish

    pokelfische

  • 9

    example of preserve in german

    schwein bier brot pokelfische bruhwursts

  • 10

    relies on preserved products because these can be utilized throughout the year

    german cuisine

  • 11

    dessert that contains ladyfingers

    trifle

  • 12

    scotish quick bread

    scones

  • 13

    simple dish of boiled oatmeal

    porridge

  • 14

    scottish pudding made of heart, liver and other parts of sheep

    haggis

  • 15

    sheeps blood pudding

    drisheen

  • 16

    salted pigs feet

    cruibeens

  • 17

    sausage made of pork

    blood sausage

  • 18

    hard baked products

    biscuit

  • 19

    sausage in england and ireland

    bangers

  • 20

    pies, pudding, and large cuts of meats

    baked/roasted

  • 21

    iconic dish of germany

    schnitzel sauerbraten bratwurst and currywurst pretzels and black forest cake

  • 22

    famous for its beer suring octoberfest

    germany

  • 23

    blood and liver sausage

    blut und leberwurste

  • 24

    for frying sausage

    bratwurst

  • 25

    bavarian white sausage

    weisswurst

  • 26

    moat ordinary german sausage

    bockwurst

  • 27

    types of wurst and sausage

    bockwurst weisswurst bratwurst blut un leberwurste

  • 28

    how many types of sausages and types of wurst

    1,500 and 500

  • 29

    is often rich,filling and focuses on meat and potatoes

    german food

  • 30

    is renowned for creating some of the finest wines and other spirits

    france

  • 31

    german cooking method

    -geschmort/gesh-mort(braised) -gesotten/ge-so-ten(simmered) -eintopf/ayn-topf(stewed) -pfannengerichte/pfan-nen-ge-rik-te(pan fried) -gerauchert/ge-roy-kert(smoked)

  • 32

    big flavor beers with malty aromatic

    bockbier

  • 33

    brewed from malted wheat and barley

    wheat beers

  • 34

    lighter beer

    kolsch

  • 35

    darker beer

    altbier

  • 36

    bitter beers

    altbier & kolsch

  • 37

    all around lager style bottom fermented light beer

    pils

  • 38

    german beer

    pils altbier and kolsch wheat beers bockbier

  • 39

    pot roast with a sweet-sour sauce

    sauerbraten

  • 40

    breaded and fried meat

    schnitzel

  • 41

    these are sausages and cure meats that can be found through france

    charcuterie

  • 42

    french pastries

    baguette/bah-get croissant/kwah-suhnt pain de campagne/pan doo kum-pa-nyee pain au chocolat/pan-no shok-lat opera cake mille-feullie(meel-fwee)

  • 43

    actually ivolved from italian pastries

    french pastries

  • 44

    know world wide for their fine bread and pastries

    french cuisines

  • 45

    worls best cheese

    brie/bree camembert/ka-mom-beh munster/moons-tah roquefort/rol-fort neufchatel/noof-sha-tel

  • 46

    often served over pasta, polenta

    tomato

  • 47

    made from tomato puree

    tomato

  • 48

    velouté is french for

    velvety

  • 49

    is a savory sauce that is made with roux and light stock

    velouté

  • 50

    mixture of egg yolk, melted butter and lemon juice

    hollandaise

  • 51

    basic brown sauce on which all the other brown sauces are based

    espagnole

  • 52

    traditionally made with white roux and milk

    béchamel

  • 53

    5 mother sauces

    béchamel espagnole hollandaise velouté tomato

  • 54

    much simpler preparation than classical cooking in addition to utilizing food items

    regional cookery

  • 55

    existed only for the upperclass and aristorcracy and sauces with dishes held utmost importance

    classical cookery

  • 56

    largest country in europe and in the world

    russia

  • 57

    types of french cuisine

    classical cookery regional cookery

  • 58

    uniqueness of french cuisine

    the cuisine cheese bread and pastries charcuterie wines and spirits

  • 59

    french term of very rare

    bleu/blew

  • 60

    french term of steamed

    a la vapeur/a la vah-poor

  • 61

    french term of simmered

    mijote/mi-joe-tay

  • 62

    french term of toast/roasted

    roti/row-tee

  • 63

    french term of rare

    saignant/say-gnon

  • 64

    french term of poached

    poche/pow-shay

  • 65

    french term of medium

    a point/a-pawhn

  • 66

    french term of grilled

    grille/gree-yay

  • 67

    french term of deep fry

    frit/free

  • 68

    french term of braised

    braise/bray-zay

  • 69

    french term of boiled

    bouilli/boo-ee-yee

  • 70

    french term of baked

    cuit au four/kweet-oh-foohr

  • 71

    iconic dishes of france

    coq au vin (chicken in wine sauce) boeuf bourguignon (beef stew in red wine) crêpes, croissants, and baguettes escargots (snails with garlic butter)

  • 72

    boasts an incredible variety of cheeses over 1000 types and wine

    france

  • 73

    classic sauces of france

    béchamel hollandaise demi-glace

  • 74

    is known for its sophisticated techniques and emphasis in high quality ingredients

    french cuisine

  • 75

    is the second largest european nation

    france

  • 76

    characteistics of france

    refined and elegant rich sauces and butter wine and cheese culture

  • 77

    3 parts of western

    france germany british isle

  • 78

    continental cuisine based their techniques in what might be termed

    healthy cooking

  • 79

    cuisine of the western parts of mainland europe

    european or continental cuisine

  • 80

    characteristics of france

    refined and elegant rich sauces and butter wine and cheese culture

  • 81

    uniqueness of german cuisines

    preservation rich food products sweet/sour and savory/sweet combination simple,straightforwarded quality limited products

  • 82

    cooking techniques in british isle

    baked poached smoked

  • 83

    british dishes

    bangers biscuits blood sausage cruibeens drisheen haggis porridge trifle

    • STS 5

    STS 5

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    STS 5

    STS 5

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    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 128問 · 2年前

    HPC 3

    HPC 3

    128問 • 2年前
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    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 75問 · 2年前

    HPC 3

    HPC 3

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    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 8問 · 2年前

    HPC 3

    HPC 3

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    IT

    IT

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT

    IT

    35問 • 2年前
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    STS 2

    STS 2

    Lady Rose Joy Domalanta · 289問 · 2年前

    STS 2

    STS 2

    289問 • 2年前
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    STS 4

    STS 4

    Lady Rose Joy Domalanta · 339問 · 2年前

    STS 4

    STS 4

    339問 • 2年前
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    HPC3 1

    HPC3 1

    Lady Rose Joy Domalanta · 49問 · 2年前

    HPC3 1

    HPC3 1

    49問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 26問 · 2年前

    HPC 3

    HPC 3

    26問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 30問 · 2年前

    HPC 3

    HPC 3

    30問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 29問 · 2年前

    HPC 3

    HPC 3

    29問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 100問 · 2年前

    HPC 3

    HPC 3

    100問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 28問 · 2年前

    HPC 3

    HPC 3

    28問 • 2年前
    Lady Rose Joy Domalanta

    HPC3

    HPC3

    Lady Rose Joy Domalanta · 180問 · 2年前

    HPC3

    HPC3

    180問 • 2年前
    Lady Rose Joy Domalanta

    FUNDAMENTALS

    FUNDAMENTALS

    Lady Rose Joy Domalanta · 201問 · 2年前

    FUNDAMENTALS

    FUNDAMENTALS

    201問 • 2年前
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    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 157問 · 2年前

    Supply chain

    Supply chain

    157問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 20問 · 2年前

    Supply chain

    Supply chain

    20問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 20問 · 2年前

    supply chain

    supply chain

    20問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 251問 · 2年前

    supply chain

    supply chain

    251問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT2

    IT2

    35問 • 2年前
    Lady Rose Joy Domalanta

    IT3

    IT3

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT3

    IT3

    35問 • 2年前
    Lady Rose Joy Domalanta

    IT4

    IT4

    Lady Rose Joy Domalanta · 36問 · 2年前

    IT4

    IT4

    36問 • 2年前
    Lady Rose Joy Domalanta

    IT5

    IT5

    Lady Rose Joy Domalanta · 38問 · 2年前

    IT5

    IT5

    38問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 120問 · 2年前

    IT2

    IT2

    120問 • 2年前
    Lady Rose Joy Domalanta

    IT COPY

    IT COPY

    Lady Rose Joy Domalanta · 48問 · 2年前

    IT COPY

    IT COPY

    48問 • 2年前
    Lady Rose Joy Domalanta

    IT

    IT

    Lady Rose Joy Domalanta · 192問 · 2年前

    IT

    IT

    192問 • 2年前
    Lady Rose Joy Domalanta

    IT3

    IT3

    Lady Rose Joy Domalanta · 42問 · 2年前

    IT3

    IT3

    42問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 41問 · 2年前

    IT2

    IT2

    41問 • 2年前
    Lady Rose Joy Domalanta

    MACRO

    MACRO

    Lady Rose Joy Domalanta · 112問 · 2年前

    MACRO

    MACRO

    112問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 30問 · 2年前

    supply chain

    supply chain

    30問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 31問 · 2年前

    Supply chain

    Supply chain

    31問 • 2年前
    Lady Rose Joy Domalanta

    xh

    xh

    Lady Rose Joy Domalanta · 7問 · 2年前

    xh

    xh

    7問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 2

    MACRO 2

    Lady Rose Joy Domalanta · 21問 · 2年前

    MACRO 2

    MACRO 2

    21問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 74問 · 2年前

    Supply chain

    Supply chain

    74問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 3

    MACRO 3

    Lady Rose Joy Domalanta · 31問 · 2年前

    MACRO 3

    MACRO 3

    31問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 1

    MACRO 1

    Lady Rose Joy Domalanta · 30問 · 2年前

    MACRO 1

    MACRO 1

    30問 • 2年前
    Lady Rose Joy Domalanta

    MACRO

    MACRO

    Lady Rose Joy Domalanta · 53問 · 2年前

    MACRO

    MACRO

    53問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 244問 · 2年前

    RIZAL

    RIZAL

    244問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 79問 · 2年前

    PE

    PE

    79問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 34問 · 2年前

    RIZAL

    RIZAL

    34問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 15問 · 2年前

    PE

    PE

    15問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 127問 · 2年前

    RIZAL

    RIZAL

    127問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 15問 · 2年前

    PE

    PE

    15問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 34問 · 2年前

    RIZAL

    RIZAL

    34問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 186問 · 2年前

    PE

    PE

    186問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 58問 · 2年前

    RIZAL

    RIZAL

    58問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 100問 · 2年前

    RIZAL

    RIZAL

    100問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 33問 · 2年前

    RIZAL

    RIZAL

    33問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 186問 · 2年前

    PE

    PE

    186問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 78問 · 2年前

    RIZAL

    RIZAL

    78問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    FL

    FL

    Lady Rose Joy Domalanta · 200問 · 2年前

    FL

    FL

    200問 • 2年前
    Lady Rose Joy Domalanta

    問題一覧

  • 1

    mutton and tough cuts of meat

    braised

  • 2

    most common cooking methods in meat preparation

    roasting, braising ang frying

  • 3

    is a country in western europe

    united kingdom of great britain

  • 4

    rely in limited number of products

    german cuisine

  • 5

    is not as complex or refuned as other european cuisines

    german

  • 6

    one of the richest in the world include thick sauces

    german diet

  • 7

    preserved grain

    brot

  • 8

    preserved fish

    pokelfische

  • 9

    example of preserve in german

    schwein bier brot pokelfische bruhwursts

  • 10

    relies on preserved products because these can be utilized throughout the year

    german cuisine

  • 11

    dessert that contains ladyfingers

    trifle

  • 12

    scotish quick bread

    scones

  • 13

    simple dish of boiled oatmeal

    porridge

  • 14

    scottish pudding made of heart, liver and other parts of sheep

    haggis

  • 15

    sheeps blood pudding

    drisheen

  • 16

    salted pigs feet

    cruibeens

  • 17

    sausage made of pork

    blood sausage

  • 18

    hard baked products

    biscuit

  • 19

    sausage in england and ireland

    bangers

  • 20

    pies, pudding, and large cuts of meats

    baked/roasted

  • 21

    iconic dish of germany

    schnitzel sauerbraten bratwurst and currywurst pretzels and black forest cake

  • 22

    famous for its beer suring octoberfest

    germany

  • 23

    blood and liver sausage

    blut und leberwurste

  • 24

    for frying sausage

    bratwurst

  • 25

    bavarian white sausage

    weisswurst

  • 26

    moat ordinary german sausage

    bockwurst

  • 27

    types of wurst and sausage

    bockwurst weisswurst bratwurst blut un leberwurste

  • 28

    how many types of sausages and types of wurst

    1,500 and 500

  • 29

    is often rich,filling and focuses on meat and potatoes

    german food

  • 30

    is renowned for creating some of the finest wines and other spirits

    france

  • 31

    german cooking method

    -geschmort/gesh-mort(braised) -gesotten/ge-so-ten(simmered) -eintopf/ayn-topf(stewed) -pfannengerichte/pfan-nen-ge-rik-te(pan fried) -gerauchert/ge-roy-kert(smoked)

  • 32

    big flavor beers with malty aromatic

    bockbier

  • 33

    brewed from malted wheat and barley

    wheat beers

  • 34

    lighter beer

    kolsch

  • 35

    darker beer

    altbier

  • 36

    bitter beers

    altbier & kolsch

  • 37

    all around lager style bottom fermented light beer

    pils

  • 38

    german beer

    pils altbier and kolsch wheat beers bockbier

  • 39

    pot roast with a sweet-sour sauce

    sauerbraten

  • 40

    breaded and fried meat

    schnitzel

  • 41

    these are sausages and cure meats that can be found through france

    charcuterie

  • 42

    french pastries

    baguette/bah-get croissant/kwah-suhnt pain de campagne/pan doo kum-pa-nyee pain au chocolat/pan-no shok-lat opera cake mille-feullie(meel-fwee)

  • 43

    actually ivolved from italian pastries

    french pastries

  • 44

    know world wide for their fine bread and pastries

    french cuisines

  • 45

    worls best cheese

    brie/bree camembert/ka-mom-beh munster/moons-tah roquefort/rol-fort neufchatel/noof-sha-tel

  • 46

    often served over pasta, polenta

    tomato

  • 47

    made from tomato puree

    tomato

  • 48

    velouté is french for

    velvety

  • 49

    is a savory sauce that is made with roux and light stock

    velouté

  • 50

    mixture of egg yolk, melted butter and lemon juice

    hollandaise

  • 51

    basic brown sauce on which all the other brown sauces are based

    espagnole

  • 52

    traditionally made with white roux and milk

    béchamel

  • 53

    5 mother sauces

    béchamel espagnole hollandaise velouté tomato

  • 54

    much simpler preparation than classical cooking in addition to utilizing food items

    regional cookery

  • 55

    existed only for the upperclass and aristorcracy and sauces with dishes held utmost importance

    classical cookery

  • 56

    largest country in europe and in the world

    russia

  • 57

    types of french cuisine

    classical cookery regional cookery

  • 58

    uniqueness of french cuisine

    the cuisine cheese bread and pastries charcuterie wines and spirits

  • 59

    french term of very rare

    bleu/blew

  • 60

    french term of steamed

    a la vapeur/a la vah-poor

  • 61

    french term of simmered

    mijote/mi-joe-tay

  • 62

    french term of toast/roasted

    roti/row-tee

  • 63

    french term of rare

    saignant/say-gnon

  • 64

    french term of poached

    poche/pow-shay

  • 65

    french term of medium

    a point/a-pawhn

  • 66

    french term of grilled

    grille/gree-yay

  • 67

    french term of deep fry

    frit/free

  • 68

    french term of braised

    braise/bray-zay

  • 69

    french term of boiled

    bouilli/boo-ee-yee

  • 70

    french term of baked

    cuit au four/kweet-oh-foohr

  • 71

    iconic dishes of france

    coq au vin (chicken in wine sauce) boeuf bourguignon (beef stew in red wine) crêpes, croissants, and baguettes escargots (snails with garlic butter)

  • 72

    boasts an incredible variety of cheeses over 1000 types and wine

    france

  • 73

    classic sauces of france

    béchamel hollandaise demi-glace

  • 74

    is known for its sophisticated techniques and emphasis in high quality ingredients

    french cuisine

  • 75

    is the second largest european nation

    france

  • 76

    characteistics of france

    refined and elegant rich sauces and butter wine and cheese culture

  • 77

    3 parts of western

    france germany british isle

  • 78

    continental cuisine based their techniques in what might be termed

    healthy cooking

  • 79

    cuisine of the western parts of mainland europe

    european or continental cuisine

  • 80

    characteristics of france

    refined and elegant rich sauces and butter wine and cheese culture

  • 81

    uniqueness of german cuisines

    preservation rich food products sweet/sour and savory/sweet combination simple,straightforwarded quality limited products

  • 82

    cooking techniques in british isle

    baked poached smoked

  • 83

    british dishes

    bangers biscuits blood sausage cruibeens drisheen haggis porridge trifle