The term à la meunière refers to
A) a fish sauce thickened with beurre manié.
B) steamed mussels.
C) a style of sautéed or pan-fried fish.
D) compound butter used to garnish broiled fish steaks.
Correct Answer:
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Q2: To apply the standard breading procedure to
Q3: Court bouillon is
A) a mixture of water,
Q4: The best cooking temperature for poaching trout
Q5: To poach small fish and fish portions
Q6: To poach large fish in court bouillon,
Q7: Fish _.
A) have very little connective tissue
B)
Q8: Whole fish or portions of fish baked
Q9: Broiled and grilled seafood items are becoming
Q10: When broiling fish, it is a good
Q11: Which of the following is not one
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