A) Pork B) Veal C) Beef D) Chicken
A) Sicily B) Piedmont C) Tuscany D) Lombardy
A) Hollandaise B) Mayonnaise C) Bechamel D) Vinaigrette
A) Argentina, Paraguay, and Uruguay B) Bolivia, Guyana, and Suriname C) Brazil, Chile, and Peru D) Colombia, Venezuela, and Ecuador
A) Vitello salsa B) Tonno vitello C) Vitel toné D) Carne tonnato
A) Ribeye B) Eye round C) Sirloin D) Tenderloin
A) Chilled or at room temperature B) Deep fried C) Steaming hot D) Frozen
A) At least a day in advance B) One week in advance C) One hour before serving D) Immediately before serving
A) Fresh tuna steaks B) Canned tuna C) Dried tuna flakes D) Tuna broth
A) Mayonnaise, sour cream, and milk B) Heavy cream, butter, and flour C) Yogurt, milk, and cream cheese D) Egg yolks, olive oil, and vegetable oil
A) Water and veal cooking liquid B) Milk and white wine C) Lemon juice and vinegar D) Olive oil and broth
A) Anchovies B) Garlic C) Basil D) Mustard
A) Up to 48 hours B) Up to two weeks C) Up to five days D) Up to 24 hours
A) Braised or simmered B) Grilled C) Roasted D) Poached
A) Sliced olives B) Additional capers C) Crushed peppercorns D) Chopped parsley |