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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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6 years ago
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sadkat Author
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6 years ago
Helped a lot
patod1
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Yesterday
This site is awesome
klyn
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2 hours ago
Smart ... Thanks!
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