When sautéing or pan-frying fish, it is best to __________.
A) use fat, rather than lean, fish
B) use one inch or more of fat in the pan
C) avoid coating the fish with anything before cooking
D) brown the more attractive side (the presentation side) of a piece of fish first
Correct Answer:
Verified
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
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)
Q16: If a fish is cooked in court
Q17: When making truite au bleu (blue trout),
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