Exam 28: Food Presentation and Garnish

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. If you have a new yield of 6.125 pounds, how much egg white will be required? _________________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of eggs. How much egg white will be required to make 1.5 kg of mousseline?

Which of the following statements about serving pâtés and terrines is true?

Rillettes can be defined as

Aspic powder is

The basic ingredients of a sole mousseline forcemeat are

Pastry for pâtés is closest to which of the following basic doughs?

Because the uncooked forcemeat for liver terrines is fairly liquid, what ingredient is added as a binding agent?

The primary objective of preparing a raw foie gras before using it to make a terrine is

Which of the following is true about mousseline forcemeats?