A country-style terrine is made from which of the following kinds of forcemeats?
A) gratin forcemeat
B) straight forcemeat
C) mousseline forcemeat
D) panada forcemeat
Correct Answer:
Verified
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
Q8: The preferred fat to use when making
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
Q14: Foie gras consists mostly of
A) protein
B) blood
C)
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