Explanation

Explanation of Culinary Terms: (a) Hors d'oeuvre: An appetizer or starter that may be hot o cold. A small dish served before main meal.

(b)Fricassée: A white stew in which chicken, veal, rabbit pork or fish is cooked in a thickened sauce.

(c) Croûtons: Small cubes of fried/toasted bread and use as garnish for soups/some salad dishes.

(d) Baste: Brushing melted fat/spooning hot oil or other liquid over food during cooking, to keep it moist.

• Which of the following physical properties belongs to hydrogen sulphide gas? A) Colorless with a pleasant fruity smell B) Greenish-yellow... Answer this

  1 Answers   ·   Chemistry   ·   1 day ago
• to l learn from now? Answer this

  1 Answers   ·   Language   ·   2 days ago
• table of values for the WAEC physics practical 2mao? Answer this

  1 Answers   ·   5 years ago