The main difference between a mousseline and other forcemeats is:
A) gelatin is added
B) fat is usually in the form of cream
C) meat is ground finer
D) does not contain pork
Correct Answer:
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Q14: Which of the following is a characteristic
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
Q20: Kielbasa,hot dogs,and bologna are examples of:
A)cooked sausages
B)fresh
Q22: Forcemeat is derived from the French word
Q24: Keeping forcemeat ingredients below 40°F is not
Q29: What protein is a mousseline typically made
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