Fish __________.
A) have very little connective tissue
B) turn soft and mushy if they are overcooked
C) require the same cooking procedures as meat and poultry
D) all of these
Correct Answer:
Verified
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,
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
Q12: When sautéing or pan-frying fish, it is
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