The preferred fat to use when making straight forcemeats is ______________.
A) beef suet
B) pork fatback
C) heavy cream
D) shortening
Correct Answer:
Verified
Q3: Aspic powder is
A) unflavored gelatin combined with
Q4: Which of the following is not one
Q5: A panada in a forcemeat acts as
A)
Q6: The percentage of fat in a normal
Q7: The most important meat used in the
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
Q12: Strips of meat such as ham are
Q13: The following terrines all depend on aspic
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