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 suprême.
Answers: 1
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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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