COOKERY 9

Ordonner les Lettres

Parties jouées 2

Créer une copie

À propos de cette activité

GRADED RECITATION

Créé par

LYKA MAE CRISTOBAL

Philippines

Téléchargez la version pour jouer sur papier

Top 10 résultats

#	Jeux	Précision	temps
1	LYKA MAE CRISTOBAL 22 Octobre 2025	% 98	24:28

Voulez-vous apparaître dans le Top 10 de ce jeu? Connectez-vous pour vous identifier.

Créez votre propre jeu gratuite à partir de notre créateur de jeu

Affrontez vos amis pour voir qui obtient le meilleur score dans ce jeu

Créer un défi

Palabras desordenadas, inglés.

ICA Beckett

Spain

(126)

Tendrás que ordenar las letras para averiguar la palabra en inglés que se se esconde.
Jumbled Spanish Words

Monina Atkinson Monina

United States

(10)

Chapter 4A Jumbled Words
Spelling BEE!!

Susana Murillo León

Costa Rica

(15)

Spelling new words
Taylor's Songs Unscramble

Diana Ortega

Mexico

(9)

Unscramble the names of some Taylor Swift's songs
LE SSERAFIM QUIZ (but its unscramble)

Brooklyn Williams

United States

(3)

This is a quiz for all LE SSERAFIM's FEARNOTS!


Ordonner les Lettres COOKERY 9Version en ligne GRADED RECITATION par LYKA MAE CRISTOBAL 1 A dish where fruits are the main component, often served fresh or as a dessert. D T L R U A S A I F 2 A small tool used to remove the zest from citrus peels, adding aroma and brightness to dishes. E R Z E S T 3 The yellow portion of an egg that provides fat and helps emulsify sauces. L O E G G Y K 4 The practice of cutting ingredients into pieces small enough to be eaten in one bite. E Z B E D I T - I S 5 Removing excess liquids from components to prevent thinning dressings and mess. A L I D R L W E N 6 The visual attractiveness of the dish, influencing appetitiveness. L E A P E A P Y E 7 A sauce that coats and flavors greens and other salad components. I N S D S E G R 8 A French term for organizing and setting up all ingredients and tools before cooking. C M E N E S I P A L E 9 What is the function of washing salad vegetables? O O A F S F E E N S E T D Y R S U 10 What is the purpose of an appetizer salad? P L A E E T T I H P E S E T A O I T M U T T 11 It should be large enough to serve as a full meal E R L M S S A I U D A O A C N 12 A combination of vegetables, fruits, and other ingredients served with a S L A D A 13 A salad made by arranging two or more elements attractively on a plate A D D O C L P E M S A O S 14 What structure of salad that give height? B A E S 15 The main part of the salad. B O Y D 16 What type of emulsion is mayonnaise? I P R E N U L O M M A T N E N E S 17 What ingredient is included in basic vinaigrette aside from oil and seasonings? A I N E G R V 18 What should you do to salads until serving? R T A G I E E R E F R 19 A kitchen utensil used to grate foods into fine pieces. G R E R T A 20 Oil, vinegar, and seasoning E E G I R T V A N I T 21 Excellent source of vitamin C C J L U O M E E N I 22 What salad is held or tossed together by thick dressing like mayonnaise? U O A S B D D A L N 23 Mild and sweet flavor O L I 24 What is the term for a uniform mixture of two liquids that normally do not mix, such as oil and vinegar? U S L O N M E I 25 What additional ingredient is commonly used in cooked dressings along with eggs? A R T H S C 26 Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food? S I G H A R N 27 Based dressing is generally thick and creamy. E S N A N A I Y M O 28 What should not be added to green salads until serving? S D G R S N I E

Ordonner les Lettres

COOKERY 9Version en ligne

GRADED RECITATION

par LYKA MAE CRISTOBAL

A dish where fruits are the main component, often served fresh or as a dessert.

A small tool used to remove the zest from citrus peels, adding aroma and brightness to dishes.

The yellow portion of an egg that provides fat and helps emulsify sauces.

The practice of cutting ingredients into pieces small enough to be eaten in one bite.

Removing excess liquids from components to prevent thinning dressings and mess.

The visual attractiveness of the dish, influencing appetitiveness.

A sauce that coats and flavors greens and other salad components.

A French term for organizing and setting up all ingredients and tools before cooking.

C M E N E S I P A L E

What is the function of washing salad vegetables?

O O A F S F E E N S E T D Y R S U

What is the purpose of an appetizer salad?

P L A E E T T I H P E S E T A O I T M U T T

It should be large enough to serve as a full meal

E R L M S S A I U D A O A C N

A combination of vegetables, fruits, and other ingredients served with a

A salad made by arranging two or more elements attractively on a plate

A D D O C L P E M S A O S

What structure of salad that give height?

The main part of the salad.

What type of emulsion is mayonnaise?

I P R E N U L O M M A T N E N E S

		%
	Anonyme	%
		%
		%

COOKERY 9

Ordonner les Lettres

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Ordonner les Lettres

Palabras desordenadas, inglés.

Ordonner les Lettres

Jumbled Spanish Words

Ordonner les Lettres

Spelling BEE!!

Ordonner les Lettres

Taylor's Songs Unscramble

Ordonner les Lettres

LE SSERAFIM QUIZ (but its unscramble)

Ordonner les Lettres

COOKERY 9Version en ligne

par LYKA MAE CRISTOBAL

A dish where fruits are the main component, often served fresh or as a dessert.

A small tool used to remove the zest from citrus peels, adding aroma and brightness to dishes.

The yellow portion of an egg that provides fat and helps emulsify sauces.

The practice of cutting ingredients into pieces small enough to be eaten in one bite.

Removing excess liquids from components to prevent thinning dressings and mess.

The visual attractiveness of the dish, influencing appetitiveness.

A sauce that coats and flavors greens and other salad components.

A French term for organizing and setting up all ingredients and tools before cooking.

What is the function of washing salad vegetables?

What is the purpose of an appetizer salad?

It should be large enough to serve as a full meal

A combination of vegetables, fruits, and other ingredients served with a

A salad made by arranging two or more elements attractively on a plate

What structure of salad that give height?

The main part of the salad.

What type of emulsion is mayonnaise?

What ingredient is included in basic vinaigrette aside from oil and seasonings?

What should you do to salads until serving?

A kitchen utensil used to grate foods into fine pieces.

Oil, vinegar, and seasoning

Excellent source of vitamin C

What salad is held or tossed together by thick dressing like mayonnaise?

Mild and sweet flavor

What is the term for a uniform mixture of two liquids that normally do not mix, such as oil and vinegar?

What additional ingredient is commonly used in cooked dressings along with eggs?

Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?

Based dressing is generally thick and creamy.

What should not be added to green salads until serving?