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L. Specialty preparation · Task L-33

Charcuterie and cured products

Forcemeats, pâtés, terrines, galantines and ballotines, sausages; curing, smoking, drying, and fermenting meats, poultry, fish, and seafood.

Step 1 · Learn

This lesson is part of the full course. The complete L. Specialty preparation lesson walks through it slide by slide with quick checks along the way.

Try the first 3 questions free, with a full explanation for each. The full set has 8 questions.