Question

Match the vegetables appropriate for specific type of accompaniment or sauce.

COLUMN-A
1. BUTTER
2. CHEESE , ARTICHOKES
3. CREAM
4. DEMI-GLACE, ARTICHOKES
5. ITALIAN
6. BRENTONNE
7. GLAZING
8. PERSIL
9. MALTAISE, ZUCHINNI
10.HOLLANDAISE


COLUMN-B
A.) CAULIFLOWER
B.) ASPARAGUS, GLOBE, CAULIFLOWER, FENNEL
C.) HARICOT BEANS, RED KIDNEY BEANS.
D.) ASPARAGUS, GLOBE, CAULIFLOWER.
E.) ASPARAGUS, CARROTS, GLOBE ARTICHOKES, CAULIFLOWER
BROCCOL.
F.) ASPARAGUS
G.) BRAISED CABBAGE, STUFFED EGGPLANT
H.) ASPARAGUS, CAULIFLOWER, BROCOLLI, BRUSSELS SPROUT
I.) TOMATOES, POTATOES, EGGPLANT, CARROTS,MUSHROOMS.
J.) CARROTS. MUSHROOMS, SPINACH, PARSNIPS
K.) VARIETY OF VEGETABLES INCLUDING POTATOES,
CAULIFLOWER AND CARROTS.​

Answer 1

Answer:

1. Butter =g
2. Cheese=bajaay
3. hausala=haia
4. gajiyabad=baje
5. bakwas=hsuwk