1. Which type of connective tissue will not break down during the “moist-heat method” of cooking known as Braising? Elastin

2. Chalazae Cords are the thick cords of twisted strands of egg white that anchor the yolk in place?

3. Cross-Contamination is the transfer of bacteria or other contaminates from one food, work surface, or piece of equipment to another.

4. What is a charcuterie item made from a forcemeat of poultry, game, or suckling pig usually wrapped in the skin of the bird or animal and poached in an appropriate stock; often served cold and usually in aspic? Galantine

5. Marzipan is a paste of ground almonds, sugar, and egg whites used to fill and decorate pastries?