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