The three main types of forcemeat are _________________,basic (or straight)and ________________.
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Q7: Brining and pickling are the same salt
Q23: How are rillettes and confits preserved?
Q24: Keeping forcemeat ingredients below 40°F is not
Q25: Diced backfat,nuts,and truffles are common _ used
Q26: Any type of forcemeat can be used
Q26: How does salt-curing preserve meat?
Q29: What protein is a mousseline typically made
Q29: The primary binder in forcemeat is egg
Q32: What are two types of casings used
Q33: The dominant meat of country-style forcemeat is
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