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 18 options:

A)

Neither chef is correct.

B)

Both chefs are correct.

C)

Chef A is correct.

D)

Chef B is correct.

Answer 1

The term "côtelette" typically refers to a cut of meat that retains its rib bone, while "suprême" is often used to describe a breast of poultry (like chicken or duck) that has been prepared without the bone and with the skin removed.

Chef A's statement about removing the skin from the suprême does not accurately define a côtelette since it does not need to refer to a skinless product. Chef B's statement that the suprême must be breaded and fried to be a côtelette suggests a specific preparation method that is not universally applicable; a côtelette does not necessarily have to be breaded or fried.

Thus, the correct answer would be:

A) Neither chef is correct.