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