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