__________ contains starch thickeners as well as eggs. resulting in a much thicker and more stable product.

Tough meat items are usually cooked sous vide at a temperature of __________.

A fish is done —- but not overcooked —- if its __________.

Fish that live in fresh water but swim downstream to spawn in the ocean are called catadromous.

Bivalves are types of ____________ . Three of the following are types of the fourth.

The best cooking tempurature for barbecued beef brisket is 350 degree F(.175 C)

A menu item called boiled beef should be cooked by

Roast beef described on a menu as “au jus” means that the meat is 

Fricassee is cooked by _______.

I should always make sure that I watch the lecture video for that week (The videos with green logos sprinkled throughout the course) before attempting a quiz or a homework assignment.