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Food Prep Lab
Fats and Oils
Dry Heat and Moist Heat
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Created by
Julia Milo
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Cards (4)
Steaming
- Fish is wrapped in parchment paper or foil envelope to lock in the flavor and aroma.
Poaching
- Lean fish such as cod, pike, and red snapper are cooked to low water temperatures to retain maximum flavor and moisture.
Deep
frying
- A popular method for preparing battered or breaded lean fish and shellfish.
Grilling
- Delicate fishes are not
recommended but fatty, firm-fleshed fish cut into steaks can be used.
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