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