Fondos

Question 1

Mojar:

Answer 1

To wet

Question 2

Ligar:

Answer 2

to tie

Question 3

Prótido:

Answer 3

form protein – Protyd

Question 4

Fumets:

Answer 4

a stock made by simmering fish, chicken, game, etc., in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring

Question 5

court Bouillon:

Answer 5

a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish.

Question 6

Remouillage

Answer 6

: is a stock that is made from bones that have already been used once to make a stock.

Question 7

Caparazones:

Answer 7

shells

Question 8

Ternera:

Answer 8

• Veal

The female cow

Question 9

Espinas:

Answer 9

Thorns

Question 10

Branquias:

Answer 10

gills

Question 11

Vísceras:

Answer 11

the internal organs in the main cavities of the body, especially those in the abdomen, e.g. the intestines

Question 12

Court Bouillon :

Answer 12

is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood

Question 13

Albuminioides:

Answer 13

any of a class of simple proteins, as keratin, gelatin, or collagen, that are insoluble in all neutral solvents; scleroprotein. adjective. resembling albumen or albumin.- Albuminoids:

Question 14

Colágeno:

Answer 14

Collagen.