Makakuha ng mabilis at malinaw na mga sagot sa IDNStudy.com. Sumali sa aming interactive na platform ng tanong at sagot para sa mabilis at eksaktong tugon mula sa mga propesyonal sa iba't ibang larangan.
1. Which one is the important aspect that affects cooking time of fish? a thickness cut of fish c. freshness of fish b. texture and signs of fish d. all of the above 2.Which of the following are popular raw dish that uses citric acids to marinade and "cold cook" the fish? a. sashimi c. tartare Ceviche b. sush/ d. all of the above 3.What cooking methods commonly prepared in shrimps? a. steaming c. simmering b. sautéing d. all of the above 4. It is a sautéed fish known as a classic French technique garnished with brown butter, lemon and chopped parsley. a. la Meuniere c. sashimi b. sushi d. tartare Ceviche 5. What cooking methods is a simple but effective way to cook fish, that can be used as a stand-alone method or to finish fish after pan-searing on the stove top? a. poaching c. grilling b. simmering d. baking/roasting 6. What cooking methods is a healthy cooking method that brings out the natural characteristics of fish and shellfish? a. baking c. broiling b. steaming d. simmering 7. What cooking methods, is by immersing food in hot oil and also popular in many cultures for preparing all types of fish and shellfish including shrimp, oysters, clams, and scallops a. Deep-frying c. Grilling b. Baking d. Simmering 8. A classic styles of poaching that is used for smaller cuts of fish that are folded or rolled into paupiettes. a. Submerge poaching c. Deep-frying b. Shallow poaching d. Simmering
Salamat sa iyong presensya. Patuloy na magbahagi ng impormasyon at karanasan. Ang iyong kaalaman ay mahalaga sa ating komunidad. Para sa mga de-kalidad na sagot, piliin ang IDNStudy.com. Salamat at bumalik ka ulit sa aming site.
