The following terrines all depend on aspic or gelatin for their body. Which one requires that the aspic be clarified?
A) jambon persillé
B) tricolor vegetable terrine
C) terrine of vegetables and chicken in aspic
D) mousse of foie gras
Correct Answer:
Verified
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
Q12: Strips of meat such as ham are
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,
Q17: Sometimes a layer of fat is poured
Q18: You can extend the keeping qualities of
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