Which of the following types of food would you generally put a demi-glace on? a. poached fish b. beef tenderloin c. cooked asparagus d. chicken lasagna e. vegetable au gratin

The correct answer is B. Beef tenderloin

Explanation:

"Demi-glace" is a term used in culinary to refer to a type of dark sauce used over meat especially pork or beef. This sauce is part of the French cuisine, due to this, it includes the word "glace" which means icing. Besides this, the traditional recipe includes a mixture of fond or broth along with Espagnole sauce that has a dark color, that is why demi-glace is also a dark brown sauce. According to this, you would put a demi-glace on beef tenderloin as this type of sauce is appropriate for pork or beef but not for vegetables, chicken, fish or other foods.

i think life is life. many could argue that life is ‘nice’ or ‘fun’ but in the end, it is immaterial and will end. nihilism is my philosophy. nothing matters in the end so why make an effort?

absolute strength refers to the maximum force exerted by a body irrespective of body size. relative strength on the other hand is the force exerted by a body in relation to muscle size or body weight.

so the answer is: c. absolute strength measures strength regardless of your body size, while relative strength measures strength adjusted for your weight.