The best cooking temperature for poaching trout is __________.
A) 140º-160ºF (60º-70ºC)
B) 160º-180ºF (70º-82ºC)
C) 180º-200ºF (82º-93ºC)
D) 212ºF (100ºC)
Correct Answer:
Verified
Q1: The term à la meunière refers to
A)
Q2: To apply the standard breading procedure to
Q3: Court bouillon is
A) a mixture of water,
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