Homework Clinic
Hands-on Clinic => Food and Culinary Arts => Topic started by: Starlight on Aug 28, 2020
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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.
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All Spanish cooks use them.
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thank you
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Ty