Which of the following is not one of the steps in the procedure for preparing chicken livers for use in forcemeats.
A) Soak the livers in milk.
B) Brown the livers lightly in a hot sauté pan.
C) Blend the livers to a liquid.
D) Strain the livers through a sieve.
Correct Answer:
Verified
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
Q9: A country-style terrine is made from which
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)
Q15: Because the uncooked forcemeat for liver terrines
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