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