How do you know when steak is done?

Q: Which of the following enhances baked fish served?

Explanation: butter helps to enhance baked fish when served it with sauce because they are less likely to dry out.

Q: Which procedure should be followed when pan frying ingredients?

To prevent food from sticking, heat the pan first and then add the oil or butter. For the crunchiest texture, it helps to start many foods on medium-high heat to initiate browning, then reduce the heat to allow it to finish cooking more slowly.

Q: Which of the following vegetables should not be used in a stock?

7 Vegetables to Avoid Adding to Vegetable Stock Some vegetables that don't do well in stock are: Leafy green parts of carrots and celery. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale. Artichokes.

Chef's answer

Follow this guide to find your perfect doneness:

Rare: 125 degrees F + 3 minute rest off the heat.

Medium-Rare: 130 to 135 degrees F.

Medium: 135 to 140 degrees F.

Medium-Well: 140 to 150 degrees F.

Well-Done: 155 degrees F +

Frequently asked Questions 🎓

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Which of the following enhances baked fish served?

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Explanation: butter helps to enhance baked fish when served it with sauce because they are less likely to dry out.

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Which of the following must be cooked to a 135 degrees in order to be safe to eat?

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Cooking Potentially Hazardous FoodsType of FoodMinimum Internal TemperatureFruits and Vegetables135 degrees FahrenheitGrains (rice, beans, pasta, potatoes)135 degrees FahrenheitCommercially processed ready-to-eat foods (chicken nuggets, cheese sticks)135 degrees FahrenheitRoasts (beef, veal, lamb)145 degrees Fahrenheit6 more rows.

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Which procedure should be followed when pan frying ingredients?

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To prevent food from sticking, heat the pan first and then add the oil or butter. For the crunchiest texture, it helps to start many foods on medium-high heat to initiate browning, then reduce the heat to allow it to finish cooking more slowly.

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Which of the following fish is high in fat?

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Fat Content in a 3 ounce cooked Serving of Common Types of Fish and ShellfishHigh Fat (10 grams or more)Herring, Mackerel, Sardines, Salmon (Atlantic, Coho, Sockeye and Chinook)Very Low Fat (less than 2 grams)Crab, Clams, Cod, Flounder/sole, Haddock, Hake, Lobster, Mahi-mahi, Pollock, Scallops, Shrimp, Tuna2 more rows.

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Which of the following is a characteristic of fresh fish?

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1.1. 2 Characteristics of fresh and spoiled fish and shellfishFRESH FISHEYESBright, bulging, pupil velvet black, cornea transparentGILLSBright red, covered with clear slime.

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Which of the following fishes is low in fat?

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Fat Content in a 3 ounce cooked Serving of Common Types of Fish and ShellfishHigh Fat (10 grams or more)Herring, Mackerel, Sardines, Salmon (Atlantic, Coho, Sockeye and Chinook)Low Fat (2 to 5 grams)Tilapia, Halibut, Mussels, Ocean perch, Oysters, Pacific rockfish, Salmon (Chum, Pink)2 more rows.

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Which of the following vegetables should not be used in a stock?

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7 Vegetables to Avoid Adding to Vegetable Stock Some vegetables that don't do well in stock are: Leafy green parts of carrots and celery. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale. Artichokes.