You can extend the keeping qualities of terrines in their molds by
A) covering the top with a layer of fat.
B) covering the top with a layer of aspic.
C) both of these
D) none of these
Correct Answer:
Verified
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,
Q17: Sometimes a layer of fat is poured
Q19: Which of the following is true about
Q20: The proper cooking method for a chicken
Q21: The basic ingredients of a sole mousseline
Q22: The primary objective of preparing a raw
Q23: Math (Metric)
For each of the math questions,
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