When sautéing or pan-frying fish, it is best to __________.

Transcription and translation both follow three steps called initiation, elongation, and termination.

       Sautéed fish fillets should be served with the skinned side down.

When preparing crème anglaise, be very careful to __________.

When preparing a sauce for grilled or broiled meats, you will _______.

      Pastry cream can be used as a __________.

The usual thickening agent for jus lie is

Butterscotch pudding is flavored with __________.

A roast turkey may be removed from the oven when its internal temperature is

Which of the following is not suitable to be cut into small pieces and sauteed?