A panada in a forcemeat acts as
A) a binding agent
B) a flavoring ingredient
C) a source of fat
D) none of these
Correct Answer:
Verified
Q1: When you are coating a food with
Q2: Which of the following statements about serving
Q3: Aspic powder is
A) unflavored gelatin combined with
Q4: Which of the following is not one
Q6: The percentage of fat in a normal
Q7: The most important meat used in the
Q8: The preferred fat to use when making
Q9: A country-style terrine is made from which
Q10: Which of the following is not one
Q11: Pastry for pâtés is closest to which
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