You've just finished preparing a suprême. Chef A says that if you remove the skin from the suprême, it may be referred to as a côtelette. Chef B says the suprême must be breaded and fried to be referred to as a côtelette. Who is correct?

Question

Question 9 options:

A)

Chef A is correct.

B)

Both chefs are correct.

C)

Chef B is correct.

D)

Neither chef is correct.

Answer 1

The term "côtelette" generally refers to a cut of meat that includes a rib or a rib-eye steak, often associated with a bone. In culinary terms, a "suprême" typically refers to a boneless piece of meat—usually chicken or duck, often served skinless or with the skin on.

Chef A's statement equates the removal of the skin from a suprême with calling it a côtelette, which is not accurate as they are distinct cuts with different preparations. Chef B states that a côtelette must be breaded and fried, which can involve these preparations, but it's not a strict definition as a côtelette traditionally might not always be breaded or fried.

Given that neither chef's statement fully holds up to culinary standards, the most accurate choice seems to be:

D) Neither chef is correct.