¿Puedes superar al 95% de las personas obteniendo una puntuación de 31/40 en este desafío definitivo de trivia culinaria?

Generalmente, una cucharada equivale a tres cucharaditas en las medidas de cocina estándar.La holandesa, una cremosa mezcla de yemas de huevo y mantequilla, se combina comúnmente con los huevos Benedict.La mantequilla se bate típicamente de la crema, separando la grasa del líquido.El tzatziki generalmente contiene pepino mezclado con yogur y condimentos.El condimento italiano a menudo incluye albahaca y orégano, pero el comino es menos común.El asado a la parrilla normalmente utiliza calor desde arriba para cocinar los alimentos rápidamente.El curado a menudo implica sal o humo para preservar la carne.Farfalle y rigatoni son formas de pasta, pero Linguissimo no es un tipo conocido.Los lácteos, el azúcar y el vinagre pueden ayudar a atenuar el picante de diversas maneras.Fricasé es un método de cocción, no una forma de cortar ingredientes.La sudoración generalmente suaviza las verduras suavemente a fuego lento.El bridado a menudo mantiene un pollo compacto para una cocción uniforme.Macerar normalmente implica remojar la fruta para ablandarla y darle sabor.Un roux es comúnmente una mezcla de harina y grasa, como mantequilla, para espesar.Estofar a menudo comienza con dorar (en seco) y termina con hervir a fuego lento (en húmedo).El mirepoix suele ser una base de cebolla, zanahoria y apio en la cocina francesa.El ceviche a menudo usa jugo de cítricos para "cocinar" mariscos sin calor.El afilado normalmente realinea el filo de un cuchillo en lugar de afilarlo.La gelatina se hace típicamente de colágeno encontrado en tejidos animales.El aceite de aguacate a menudo tiene un punto de humo más alto, ideal para freír.La vinagreta es comúnmente una mezcla de aceite y vinagre para aderezos.La albahaca es usualmente la hierba estrella en el pesto tradicional.La pasta al dente está típicamente cocida pero aún ligeramente firme.El arroz Arborio se elige a menudo por su textura cremosa en el risotto.Sous vide típicamente implica una cocción precisa y lenta en agua.Udon es un fideo grueso y masticable común en la cocina japonesa.El hummus generalmente se hace con garbanzos, tahini y especias.El salteado típicamente cocina los alimentos rápidamente en un poco de grasa.Un bouquet garni a menudo son hierbas atadas juntas para dar sabor.El kimchi es típicamente un plato de col fermentada y picante.El desglasado a menudo usa líquido para levantar los trozos sabrosos de la sartén.Los porcini a menudo son apreciados por su rico sabor en la cocina italiana.El jugo suele ser una salsa ligera hecha con los jugos de la carne.El naan es generalmente un pan suave y fermentado que se sirve con comidas indias.El creaming generalmente crea una textura ligera en la cocción.El habanero y el serrano se utilizan a menudo en la cocina mexicana para dar picante.El templado generalmente previene el cuajado al cambiar gradualmente la temperatura.Los cruasanes son típicamente hojaldres de la cocina francesa.Un engrudo es típicamente almidón mezclado con líquido para espesar.La sopa miso generalmente se hace con pasta de miso y dashi en Japón.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40

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¿Crees que conoces bien la cocina? ¡Pon a prueba tus conocimientos culinarios con este desafiante cuestionario de cocina y comprueba si puedes superar al 95% de las personas! Desde medidas básicas hasta técnicas avanzadas, estas 40 preguntas de trivia pondrán a prueba tus habilidades. Ya seas un cocinero casero o un chef experimentado, este cuestionario lo cubre todo. ¿Puedes obtener 31/40 y demostrar que eres un maestro de la cocina? ¡Haz el cuestionario ahora y descúbrelo! No olvides compartir tus resultados y desafiar a tus amigos para ver quién realmente sabe lo que hace en la cocina.

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¿Eres un mago de la cocina o estás empezando? Este último cuestionario de trivia culinaria desafiará tus conocimientos culinarios con 40 preguntas que abarcan medidas básicas, cocinas globales y técnicas avanzadas. Solo el 5% de las personas pueden obtener una puntuación de 31/40 o más. ¿Puedes unirte a ellos? Desde salsas hasta especias, este cuestionario lo tiene todo para cocineros caseros y aspirantes a chefs por igual. Pon a prueba tus habilidades, descubre nuevos datos y mira dónde te ubicas. Realiza el cuestionario ahora, comparte tu puntuación y desafía a tus amigos para descubrir quién es el verdadero maestro de la cocina!

¿Puedes superar al 95% de las personas obteniendo una puntuación de 31/40 en este desafío definitivo de trivia culinaria?

Estrella de la Cocina Casera

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