Pork chops and Swiss steaks are two examples of meats that may be cooked by pan-frying.
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Q20: Which of the following steps is not
Q21: Pan-broiling is a good procedure to use
Q22: Blanquette of veal is cooked by the
Q23: Brown roux is used to thicken brown
Q24: To prepare veal scaloppine, you brown the
Q26: Stir-frying is usually done over low heat
Q27: The brining liquid for pork loin is
Q28: The best cooking temperature for barbecued beef
Q29: Dishes called kalbi are marinated in a
Q30: Sauces for grilled and broiled meats are
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