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Home Q & A Board Humanities Art and Culture Culinary Arts
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sadkat sadkat
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6 years ago
When preparing items that are to be processed further, either by a puree technique or mashing, which cut would be the most appropriate to use?
 
  A) Small dice B) Utility cuts C) Tourne D) Coulis
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Mandamomm11Mandamomm11
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#1
6 years ago
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sadkat Author
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6 years ago
I appreciate what you did here, answered it right Smiling Face with Open Mouth
logbi
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Yesterday
Just got PERFECT on my quiz
Turboturner
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2 hours ago
Smart ... Thanks!
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