How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?
A) 40 g
B) 50 g
C) 80 g
D) 100 g
Correct Answer:
Verified
Q1: When cold-smoking foods,the correct temperature range is:
A)0-34ºC
Q2: Which of the following is usually made
Q4: Which of the following is not part
Q5: What is a panada?
A)pork liver
B)binder
C)seasoning
D)fat
Q6: The main components of curing salts are
Q7: Gravlax is salmon that has been:
A)dry cured
Q8: Which of the following is a preferred
Q9: Aspic jelly is made from strong gelatinous
Q10: At what temperature should ingredients be kept
Q11: A basic forcemeat is also referred to
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents