Question: Question 21: Preparation method a. Boiling b. Roasting c. Steaming d. Baking e. Frying f. Grilling g. Poaching Explanation Ingredient second assesment.docx - Word dipen

Question 21: Preparation method a. Boiling b. Roasting c. Steaming d. Baking e. Frying f. Grilling g. Poaching Explanation Ingredient

second assesment.docx - Word dipen saud Design Layout References Mailings Review View Help Tell me what you want to do Carlito - 11 - A A Aa- AaBbCcDd AaBbCcDd AaBbCcDd AaBbCcDd AaBbCcDd AaBbC( AaBbCct Aa B AaBbCCD She Re 1 Normal Body Text T List Para. 1 No Spac. 1 Table Pa. Heading 1 Heading 2 Title Subtitle I U - abe x X A- z . A Paragraph Styles CE Your license isn't genuine, and you may be a victim of software counterfeiting. Avoid interruption and keep your files safe with genuine Office today. Get genuine Office Learn more 1. Fish Finger Question 21: Explain each of the following cookery methods to prepare appetisers and salads. Include one ingredient used prepared by that method. Preparation method Explanation Ingredient a. Boiling b. Roasting c. Steaming d. Baking e. Frying f. Grilling g. Poaching English (United States) Accessibility: Investigate Search the web ENG US 15 f7 1 - 18 19 144 110 1 111 5 6 8 9 O

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