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Home Q & A Board Humanities Art and Culture Culinary Arts
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ncochin ncochin
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4 years ago
The commonality of olive oil, garlic, parsley, tomatoes, peppers, almonds, chocolate, eggs, dried beans, peas, lentils, fish, and shellfish in Spanish cuisine is which of the following?

▸ They were all left by the Romans.

▸ They are all in paella.

▸ They are inexpensive.

▸ All Spanish cooks use them.
Textbook 
Discovering Global Cuisines: Traditional Flavors and Techniques

Discovering Global Cuisines: Traditional Flavors and Techniques


Edition: 1st
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FentonjFentonj
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4 years ago
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2 years ago
thank you
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