Chaud-Froid Sauce Is Thickened with __________________

Q6: To prepare foie gras,the liver should be

Q7: Aspic terrines are also referred to as:<br>A)brawns<br>B)Jell-o<br>C)jellies<br>D)moulds

Q8: _ _ is the meat that gives

Q9: Gravlax is salmon that has been:<br>A)dry cured

Q10: Traditional pâté is:<br>A)fine,savoury meat filling wrapped in

Q12: When coating an item with chaud-froid,the item

Q13: The three main types of forcemeat are

Q14: Any type of forcemeat can be used

Q15: Canadian bacon coated in cornmeal is called

Q16: A well-seasoned basic forcemeat masks the meat's