To apply the standard breading procedure to fish fillets, you pass them through
A) first flour, then egg wash, then bread crumbs, then season them with salt and pepper.
B) first flour, then egg wash, then bread crumbs.
C) first egg wash, then seasoned bread crumbs.
D) first milk, then egg wash, then bread crumbs.
Correct Answer:
Verified
Q1: The term à la meunière refers to
A)
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
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents