A) Chicken B) Veal C) Pork D) Beef
A) Sicily B) Piedmont C) Lombardy D) Tuscany
A) Mayonnaise B) Bechamel C) Hollandaise D) Vinaigrette
A) Bolivia, Guyana, and Suriname B) Brazil, Chile, and Peru C) Argentina, Paraguay, and Uruguay D) Colombia, Venezuela, and Ecuador
A) Vitel toné B) Carne tonnato C) Vitello salsa D) Tonno vitello
A) Sirloin B) Eye round C) Ribeye D) Tenderloin
A) Frozen B) Deep fried C) Steaming hot D) Chilled or at room temperature
A) One hour before serving B) Immediately before serving C) At least a day in advance D) One week in advance
A) Dried tuna flakes B) Canned tuna C) Fresh tuna steaks D) Tuna broth
A) Egg yolks, olive oil, and vegetable oil B) Yogurt, milk, and cream cheese C) Heavy cream, butter, and flour D) Mayonnaise, sour cream, and milk
A) Water and veal cooking liquid B) Lemon juice and vinegar C) Olive oil and broth D) Milk and white wine
A) Basil B) Garlic C) Anchovies D) Mustard
A) Up to 48 hours B) Up to two weeks C) Up to 24 hours D) Up to five days
A) Braised or simmered B) Grilled C) Poached D) Roasted
A) Chopped parsley B) Additional capers C) Crushed peppercorns D) Sliced olives |