A) Beef B) Chicken C) Veal D) Pork
A) Tuscany B) Piedmont C) Sicily D) Lombardy
A) Vinaigrette B) Hollandaise C) Bechamel D) Mayonnaise
A) Argentina, Paraguay, and Uruguay B) Colombia, Venezuela, and Ecuador C) Brazil, Chile, and Peru D) Bolivia, Guyana, and Suriname
A) Vitel toné B) Tonno vitello C) Vitello salsa D) Carne tonnato
A) Sirloin B) Ribeye C) Tenderloin D) Eye round
A) Steaming hot B) Chilled or at room temperature C) Frozen D) Deep fried
A) One hour before serving B) One week in advance C) Immediately before serving D) At least a day in advance
A) Canned tuna B) Dried tuna flakes C) Tuna broth D) Fresh tuna steaks
A) Mayonnaise, sour cream, and milk B) Heavy cream, butter, and flour C) Egg yolks, olive oil, and vegetable oil D) Yogurt, milk, and cream cheese
A) Lemon juice and vinegar B) Water and veal cooking liquid C) Milk and white wine D) Olive oil and broth
A) Anchovies B) Mustard C) Basil D) Garlic
A) Up to 48 hours B) Up to two weeks C) Up to 24 hours D) Up to five days
A) Poached B) Grilled C) Roasted D) Braised or simmered
A) Chopped parsley B) Crushed peppercorns C) Sliced olives D) Additional capers |