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