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Red Seal Cook

Category - Fish and Shellfish

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Poached or smoked fish can be coated with which gelatinous sauce?

Chaud-froid sauce
Aspic jelly
Red pepper jelly
None of the above

Explanation

Answer: A - Chaud-froid sauce is a cream-based sauce enhanced with gelatin that classically coats smoked or poached whole fish that is intended to be served cold. While it’s not as common in modern kitchens, it is a classic, decorative accompaniment to cold fish.

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