Pastry for pâtés is closest to which of the following basic doughs?
A) pie dough
B) puff pastry
C) pâte à choux
D) short dough
Correct Answer:
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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
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
Q16: Rillettes can be defined as
A) a spiced,
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