Which of the following is true of mousse?
A) bound with gelatin
B) made with cooked,puréed meats
C) lightened with whipped cream
D) all of the above
Correct Answer:
Verified
Q10: At what temperature should ingredients be kept
Q11: A basic forcemeat is also referred to
Q12: Thin slices of raw beef served with
Q13: What type of forcemeat usually contains liver
Q14: Which of the following is a characteristic
Q16: Traditional pâté is:
A)fine,savoury meat filling wrapped in
Q17: How is prosciutto made?
A)salt cured and cold
Q18: Aspic terrines are also referred to as:
A)brawns
B)Jell-o
C)jellies
D)moulds
Q19: The main difference between a mousseline and
Q20: Kielbasa,hot dogs,and bologna are examples of:
A)cooked sausages
B)fresh
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