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Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981 Exercise 7
What term is used to describe tying thin sheets of fat or bacon over lean meat to keep it moist during cooking?
A) Larding
B) Barding
C) Searing
D) Au jus
A) Larding
B) Barding
C) Searing
D) Au jus
Explanation
Verified
Verified
Hence, the correct option is (b) 'bardin...
Understanding Food 4th Edition by Amy Christine Brown
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