Which of the following is true about mousseline forcemeats?
A) Ingredients should be kept very cold at all times.
B) The ground meat should be brought to cool room temperature before adding the cream, so that the cream can be absorbed properly.
C) Egg whites should be incorporated over a hot-water bath.
D) None of these. All the statements are false.
Correct Answer:
Verified
Q14: Foie gras consists mostly of
A) protein
B) blood
C)
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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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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,
Q24: Math (Metric)
For each of the math questions,
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