Which one of the following statements about poaching fish in court bouillon is not true?
A) Both fat and lean fish can be poached successfully in court bouillon.
B) Cook flavoring ingredients and fish at the same time in court bouillon.
C) Both hot and cold fish poached in court bouillon can be served with a mild vinaigrette.
D) Start shellfish, small fish, and portion cuts in hot court bouillon to preserve their flavors.
Correct Answer:
Verified
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),
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
Q23: If a fish is cooked en papillote,
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