Rillettes can be defined as
A) a spiced, cooked meat or seafood that has been mashed or shredded and mixed with fat.
B) a type of foie gras pâté soft enough to be used as a spread.
C) a solid ingredient added to forcemeat as decoration.
D) a savory mousse bound with aspic or gelatin.
Correct Answer:
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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
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
Q21: The basic ingredients of a sole mousseline
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