Sodium Nitrite _________________ _________________ Growth

Q12: Brining and pickling are the same salt

Q31: Thin slices of raw beef served with

Q33: What are two types of casings used

Q33: Sausage is simply a forcemeat stuffed into

Q35: Aspic jelly is made from strong gelatinous

Q37: The main difference between a mousseline and

Q38: Diced backfat,nuts,and truffles are common _ used

Q39: The primary binder in forcemeat is egg

Q40: Poached,oblong-shaped portions of mousseline are known as_.

Q41: The fat in forcemeat is always in