When broiling fish, it is a good idea to __________.
A) use lean, rather than fat, fish
B) coat them with a heavy, protective layer of paprika
C) coat the fish lightly with fat before broiling to reduce drying
D) none of these
Correct Answer:
Verified
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
Q11: Which of the following is not one
Q12: When sautéing or pan-frying fish, it is
Q13: Although deep-fried fish may be neither subtle
Q14: The breading or batter used when deep-frying
Q15: Court bouillon can contain _.
A) acid
B) water
C)
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