Explain the process for cooking

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Reference no: EM133013229

Day Twenty Five: The Technique of Sauté: Fish

Please define in your own words the following:

Key Terms

à la meunière beurre fondue beurre noir beurre noisette
classic butter sauces

list a few variations of meunière doré
wild rice

Study Questions

1. What will happen to a sauté item if the pan is not hot when the item is placed in it?

2. What does the term "á la meuniere" mean, and what three components are necessary parts of the preparation?

3. Describe the preparation of á la meunière.

4. What is "noisette" butter, and how is it achieved?

5. How should fish be prepped beforehand for cooking with the sauté method?

6. Describe the technique for determining the doneness of sautéed fish without a thermometer?

7. Using a key term, please describe the proper color for sautéed fish when they are done?

8. Explain the process for cooking, reheating, and serving wild rice.

Reference no: EM133013229

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