The French cooking method called étuver can be accurately translated as __________.
A) to sweat
B) to poach and then glaze
C) to cook or steam in its own juices
D) both to sweat and to cook or steam in its own juices
Correct Answer:
Verified
Q17: When making truite au bleu (blue trout),
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)
Q23: If a fish is cooked en papillote,
Q24: If you decide to serve raw fish
Q25: Which set of words completes the following
Q26: Small fish fillets should be baked at
Q27: Broiled fish must be sprinkled generously with
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