Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired.
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Q66: Frozen meat should be wrapped and stored
Q68: Matching
Definition choices:
-carryover cooking
A)another name for the fatty
Q72: Matching
Definition choices:
-marbling
A)another name for the fatty tissue
Q74: Matching
Definition choices:
-warmed-over meat flavor
A)another name for the
Q76: One limitation of cooking in a microwave
Q76: Braising a pot roast can transform a
Q77: Microwave ovens should not be used for
Q78: Simmered or stewed meat is cooked partially
Q79: Meats should be carved with the grain,
Q80: When broiling thick steaks or those to
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