cooking book 3 u1-4
Professional Development
•25 Qs
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cooking book 3 u1-4
Quiz
•
English
•
Professional Development
•
Hard
Marcin Michalski
Used 1+ times
FREE Resource
25 questions
Show all answers
1.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
wywar
2.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
resztki/pozostałości
3.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
The restaurant serves seafood, so it has plenty of ingredients for ....................
4.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
wydobyć (np. smak)
5.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
kości
6.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
wywar z wołowiny
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Different types of poultry can be added to ...........................
vegetable stock
fish stock
brown stock
chicken stock
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