Court bouillon is
A) a mixture of water, acid, and seasonings, used to poach fish.
B) a mixture of white wine, fish fumet, and herbs.
C) a clear fish soup.
D) none of these.
Correct Answer:
Verified
Q1: The term à la meunière refers to
A)
Q2: To apply the standard breading procedure to
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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