Forcemeat is derived from the French word farce,which means stuffing.
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Q7: Brining and pickling are the same salt
Q17: Pancetta is a type of smoke-cured bacon.
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
Q24: Keeping forcemeat ingredients below 40°F is not
Q25: Diced backfat,nuts,and truffles are common _ used
Q26: Any type of forcemeat can be used
Q29: What protein is a mousseline typically made
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