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