Question and answer
A good tool for removing bones from fish is
A good tool for removing bones from fish is needle-nose pliers.
Expert answered|Jeromos|Points 10924|
Question
Asked 65 days ago|12/4/2022 3:31:20 PM
0 Answers/Comments
This answer has been confirmed as correct and helpful.
s
Get an answer
New answers
Rating

There are no new answers.

Comments

There are no comments.

Add an answer or comment
Log in or sign up first.
Questions asked by the same visitor
The food most likely to be cooked with a double-basket method is food that
Weegy: The food most likely to be cooked with a double-basket method is food that: would rise to the surface of the oil too rapidly. User: The edges of a parchment package should be Weegy: The edges of a parchment package should be: Crimped. User: Which of the following can marinades add to fish? (More)
Question
Not Answered
Updated 65 days ago|12/4/2022 4:23:42 PM
1 Answer/Comment
Marinades can add Texture to fish.
Added 65 days ago|12/4/2022 4:23:42 PM
This answer has been confirmed as correct and helpful.
For a dramatic presentation, parchment paper used for cooking en papillote should be
Weegy: For a dramatic presentation, parchment paper used for cooking en papillote should be: Cut open at the table. User: When steaming food, adding liquid during cooking Weegy: When steaming food, adding liquid during cooking Lowers the cooking temperature. User: You can generally tell that a fish is done when it Weegy: You can generally tell that a fish is done when it separates easily into segments. User: You've battered pieces of fish and are ready to deep-fry them. Chef A says you should use the swimming method. Chef B says you should use the basket method. Which chef is correct? Weegy: You've battered pieces of fish and are ready to deep-fry them. Chef A says you should use the swimming method. Chef B says you should use the basket method. [ CHEF A IS CORRECT. ] User: What is the correct way to cut vegetables to be included when cooking en papillote Weegy: Julienne or thin slices are correct ways to cut vegetables to be included when cooking en papillote. User: What is an indicator that scallops are done? Weegy: When the scallop is golden brown on both sides, it is done is an indicator that scallops are done. User: The application of heat to a food product that's vacuum-sealed and cooking for a long period at a low temperature is called (More)
Question
Not Answered
Updated 65 days ago|12/4/2022 4:32:38 PM
1 Answer/Comment
The application of heat to a food product that’s vacuum – sealed and cooked for a long period at a low temperature is called: Sous vide.
Added 65 days ago|12/4/2022 4:32:38 PM
This answer has been confirmed as correct and helpful.
37,302,911
questions answered
Popular Conversations
GET
Answers.
GET THE APP.
weegy*
*
Get answers from Weegy and a team of really smart live experts.
S
L
Points 502 [Total 502] Ratings 0 Comments 502 Invitations 0 Offline
S
L
P
L
P
Points 401 [Total 5857] Ratings 2 Comments 381 Invitations 0 Offline
S
L
P
L
P
R
Points 335 [Total 5938] Ratings 1 Comments 325 Invitations 0 Offline
S
L
Points 119 [Total 455] Ratings 0 Comments 119 Invitations 0 Offline
S
L
R
Points 111 [Total 2208] Ratings 2 Comments 81 Invitations 1 Offline
S
L
R
R
Points 103 [Total 2416] Ratings 1 Comments 93 Invitations 0 Offline
S
L
P
R
Points 75 [Total 4083] Ratings 0 Comments 65 Invitations 1 Offline
S
Points 72 [Total 72] Ratings 0 Comments 72 Invitations 0 Offline
S
L
Points 61 [Total 384] Ratings 0 Comments 61 Invitations 0 Offline
S
Points 59 [Total 59] Ratings 0 Comments 49 Invitations 1 Offline
* Excludes moderators and previous
winners (Include)
Home | Contact | Blog | About | Terms | Privacy | © Purple Inc.