When making truite au bleu (blue trout) , is it important to _________ before it is cooked.
A) freeze the trout
B) wash the trout thoroughly
C) remove the protective slippery coating of the trout
D) none of these
Correct Answer:
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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)
Q16: If a fish is cooked in court
Q18: Which one of the following statements about
Q19: A poached fish can be removed from
Q20: Poached fish can be glazed with a
Q21: A _ is used to glaze fish.
A)
Q22: The French cooking method called étuver can
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