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Author Question: A forcemeat that has ingredients seared before grinding is most similar to A) gratin forcemeat. ... (Read 64 times)

Tazate

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on: Aug 10, 2018
A forcemeat that has ingredients seared before grinding is most similar to
 
  A) gratin forcemeat. B) mousseline forcemeat.
  C) progressive-grind forcemeat. D) none of the above

Question 2

At what temperature do egg whites coagulate?
 
  What will be an ideal response?


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Carissamariew

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Reply #1 on: Aug 10, 2018
Answer to Question 1

A

Answer to Question 2

144 F - 149 F


Tazate

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Reply #2 on: Aug 10, 2018
Both answers were spot on, thank you once again


Carissamariew

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Reply #3 on: Aug 10, 2018
Great! Please up vote :D


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