22.which of the following do poultry breast meats belong?
a.dark meatn
b.tough meat
c.variety meat
d.white meat
23.which of the following cookery methods is used for the less tender cuts of meat?
a.boiling
b.frying
c.roasting d.stewing
25.which of the following is a freshwater frish?
a.blue frish
b.catfrish
c.grouper
d.sole
a.dark meatn
b.tough meat
c.variety meat
d.white meat
23.which of the following cookery methods is used for the less tender cuts of meat?
a.boiling
b.frying
c.roasting d.stewing
25.which of the following is a freshwater frish?
a.blue frish
b.catfrish
c.grouper
d.sole
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Answer:
22. D.white meat
23. C.roasting
25. B.cat fish
Explanation:
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-Mary(◍•ᴗ•◍)❤
Answer:
22. D
23. A
25. B
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