1) do not disintegrate even after long cooking time a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 2) medium content of starch a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 3) jacket opens when steamed / boiled a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 4) Steamed potatoes (e.g. served with fish) a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 5) Jacket potatoes a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 6) to boil, but better to steam a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 7) less starch transformes into sugar a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 8) storing at less cold temperatures a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 9) Potato salad a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 10) for the 3 potaoe mixtures a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 11) flesh is rather dry a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 12) Charlotte a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 13) high content of starch a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes 14) form less acrylamide a) Starchy potatoes b) Suited for high temperatures c) Waxy potatoes

BILI Potatoes cooking types 2 Koch EFZ

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