A) Duck leg meat B) Duck breast meat C) Goose liver D) Chicken breast
A) Pan-searing B) Boiling C) Steaming D) Grilling
A) Fruit sauces B) Pesto C) Bechamel sauce D) Tomato sauce
A) Light and sweet B) Rich and fatty C) Bitter and sour D) Spicy and hot
A) Marinated B) Boiled C) Removed D) Scored
A) The breast B) The neck C) The wing D) The thigh
A) Spain B) France C) Belgium D) Italy
A) Nutmeg B) Salt and pepper C) Cinnamon D) Curry powder |