Calves' liver is popular because it is more tender and mild than beef liver is.
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Q15: The meat from formula-fed calves and free-range
Q18: The shoulder separated from the rib:
A)between the
Q19: Veal chops are cut from:
A)rib or loin
B)loin
Q20: The veal shoulder best suited for:
A)brochettes,kebobs
B)cutlets,medallions
C)braising,stewing
D)oven roasts,cutlets
Q21: Veal scallops (cutlets)are fabricated from the leg.
Q22: Veal is the meat of young,formula-fed or
Q24: The flesh of free-range veal is usually
Q26: Sweetbreads are pressed to remove impurities and
Q27: The shank is often purchased separated from
Q28: A veal blanquette is prepared by first
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