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