English
English, 17.10.2021 22:50, Geo777

This is a True/False question and I need help on these 3 questions please help me 1. Paillards are always pan-fried or sautéed.

2. A scallop is a thin, boneless cut from the loin, tenderloin, or any other sufficiently tender cut of
meat.

3. The keel bone is often left attached to the breast when preparing a suprĂŞme.

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This is a True/False question and I need help on these 3 questions please help me 1. Paillards are...

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