Analyze nestle csr initiative plan focuses on society issues
This is a CSR project, and choose to nestle as our company Note: Please give answer on mentioned words (must add intext citation) and required
Explain the process for cooking
Assignment Instructions
Assignment ID: FG133013229
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.
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