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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 2
What term is used to describe tying thin sheets of fat or bacon over lean meat to keep it moist during cooking?
A) Larding
B) Barding
C) Searing
D) Au jus
A) Larding
B) Barding
C) Searing
D) Au jus
Explanation
Verified
Verified
Hence, the correct option is (b) 'bardin...
Understanding Food 5th Edition by Amy Christine Brown
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