TLE
🇬🇧
In Inglés
In Inglés
Practique preguntas conocidas
Manténgase al día con sus preguntas pendientes
Completa 5 preguntas para habilitar la práctica
Exámenes
Examen: pon a prueba tus habilidades
Pon a prueba tus habilidades en el modo de examen
Aprenda nuevas preguntas
Modos dinámicos
InteligenteMezcla inteligente de todos los modos
PersonalizadoUtilice la configuración para ponderar los modos dinámicos
Modo manual [beta]
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Modos específicos
Aprende con fichas
Completa la oración
Escuchar y deletrearOrtografía: escribe lo que escuchas
elección múltipleModo de elección múltiple
Expresión oralResponde con voz
Expresión oral y comprensión auditivaPractica la pronunciación
EscrituraModo de solo escritura
TLE - Marcador
TLE - Detalles
Niveles:
Preguntas:
68 preguntas
| 🇬🇧 | 🇬🇧 |
| The thickening agent is added to the simmering liquid. | Starch-thickened sauce |
| Are made almost exclusively using whole-grain rice or corn, or mixtures of these two grains | Oven-puffed cereals |
| Long stripped shaped durum-wheat pasta, originally rolled by hand and, later extruded through a die | Spaghetti |
| Is cutting foods into pieces. | Chopping |
| Jumbo egg | 850 grams per dozen |
| Extra large egg | 840 grams per dozen |
| Large egg | 745 grams per dozen |
| Medium egg | 650 grams per dozen |
| Small egg | 560 grams per dozen |
| The yolk is yellow and well-rounded | Sunny-side up or "eyes open" |
| They should always be soft, yellow, tender, and not watery. | Scrambled Eggs. |
| Include milled, rolled, and cracked wheat products | Wheat, rice and corn cereals |
| Consists of thinner flakes made by rolling cut groats and is prepared by cooking for 1 to 15 minutes | Quick oatmeal |
| Made of rolled oat groats and is prepared by adding water and boiling up to 30 minutes | Old-fashioned oatmeal |
| It is cooking eggs out of their shell in simmering liquid like water with vinegar and salt | Poached Eggs |
| Darker broiler breast meat fillets have a shorter shelf life than lighter breast fillets | Breast meat color |
| Whether or not the carcass has been eviscerated | Evisceration |
| Refers to the initial bacterial load of the freshly processed product. Results in a concomitant dramatic decrease in shelf life. | Microbiological condition |
| Is a dark meat bird. Broiler/roaster duckling. Has a high percentage of bone and fat to meat. Balut | Duck |
| For cutting other ingredients like vegetables. | Sharp knife and chopping board |
| Removing the scum | Skimmer |
| For stirring/mixing | Long handled ladle |
| For cutting the bones. | Meat saw/cleaver |