Kielbasa,hot dogs,and bologna are examples of:
A) cooked sausages
B) fresh sausages
C) forcemeats
D) hard sausages
Correct Answer:
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Q15: Which of the following is true of
Q16: Traditional pâté is:
A)fine,savoury meat filling wrapped in
Q17: How is prosciutto made?
A)salt cured and cold
Q17: Pancetta is a type of smoke-cured bacon.
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
Q22: Forcemeat is derived from the French word
Q24: Keeping forcemeat ingredients below 40°F is not
Q25: Diced backfat,nuts,and truffles are common _ used
Q29: What protein is a mousseline typically made
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