To achieve a reddish-coloured chaud-froid,____________ _________________ can be added.
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Q18: Sausage is simply a forcemeat stuffed into
Q40: What are two key steps to avoiding
Q41: When coating an item with chaud-froid,the item
Q42: Sodium nitrite _ _ growth.
Q43: Canadian bacon coated in cornmeal is called
Q44: To prepare foie gras,the liver should be
Q46: Brined and smoked boneless pork loin is
Q47: Chaud-froid sauce is thickened with _.
Q48: Poached,oblong-shaped portions of mousseline are known as_.
Q49: _ is an Italian bacon that is
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