Culinary Arts Trivia Questions
Total Questions: 6
Which part of the goose do French chefs use to make pate de foie gras?
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liver
What ingredient must be added to white sauce to make Mornay sauce?
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cheese
What cut of meat from the breast of a cow is commonly used for making corned beef by salting and pressing it?
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brisket
What sauce is made by combining garlic, pine nuts, parmesan cheese, olive oil, and basil?
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pesto
What part of a chicken is traditionally used in rumaki?
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liver
What type of food item is a chorizo, commonly added to a paellero when preparing paella?
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sausage
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