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