Because the uncooked forcemeat for liver terrines is fairly liquid, what ingredient is added as a binding agent?
A) gelatin
B) pork fatback
C) flour
D) heavy cream
Correct Answer:
Verified
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)
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
Q19: Which of the following is true about
Q20: The proper cooking method for a chicken
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