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10. Which of the following is true about glazing?
A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B​

Sagot :

MARTINRIGONIN

Answer:

B. Coath the fish with the sauce and run the plate under a broiler until the sauce is golden brown

Explanation:

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