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> Quiz culinar, joc
Diana.
post Sep 13 2007, 06:04 PM
Post #91


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Sincer, nu stiam cu siguranta, insa stiu precis ca atunci cind e tocata, carnea devine rapid un mediu propice dezvoltarii accelerate a bacteriilor care provoaca toxiinfectii alimentare.
Na, tata a fost sanepidist, ceva tot trebuia sa stiu si eu... (IMG:style_emoticons/default/laugh.gif)

Cum deosebim carnea de vitel de cea de vita batrina? (IMG:style_emoticons/default/wink.gif)
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kalua
post Sep 13 2007, 06:15 PM
Post #92





Musafir






Dupa culoare?
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irinica
post Sep 13 2007, 06:32 PM
Post #93


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Dupa textura fibrei?? Cea de vita batrana are textura mai groasa si mai dura.
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Cleo
post Sep 13 2007, 07:36 PM
Post #94


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si eu cu culoarea merg vitelul e roz vita e rosie
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Diana.
post Sep 13 2007, 07:43 PM
Post #95


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Toate raspunsurile cumulate duc la raspunsul corect: culoare (vitelul e rozaliu si fibra subtire, vaca e rosu-singeriu inchis si se vede mult mai pronuntat fibra).
Cine pune urmatoarea intrebare? (IMG:style_emoticons/default/laugh.gif)
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kalua
post Sep 13 2007, 08:13 PM
Post #96





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Io nu (IMG:style_emoticons/default/fluierat.gif)
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Cleo
post Sep 13 2007, 09:15 PM
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io? haaaaai (IMG:style_emoticons/default/pls.gif)

deci: sofranul stim cu toate ca e un condiment scump, dar are un inlocuitor ieftin.
care-i ala?
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kalua
post Sep 13 2007, 09:16 PM
Post #98





Musafir






Curcuma (turmeric).
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Cleo
post Sep 13 2007, 09:18 PM
Post #99


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oh c'mon ...nici macar 1 minut! (IMG:style_emoticons/default/laugh.gif)

hai cine se mai prinde-n hora?
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kalua
post Sep 13 2007, 10:29 PM
Post #100





Musafir






Ce leguma (cu putin gust propriu) intensifica gustul alimentelor cu care se mananca?
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