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Author Question: Confit is a technique in which food is poached in stock and then topped with rendered fat. ... (Read 64 times)

corkyiscool3328

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on: Aug 10, 2018
Confit is a technique in which food is poached in stock and then topped with rendered fat.
 
  Indicate whether the statement is true or false

Question 2

Which of the following griddlecakes are made with an unleavened batter cooked in thin sheets?
 
  A) crpes B) waffles C) blintzes D) pancakes


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bigcheese9

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Reply #1 on: Aug 10, 2018
Answer to Question 1

FALSE

Answer to Question 2

A


corkyiscool3328

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Reply 2 on: Aug 10, 2018
Gracias!

kalskdjl1212

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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