4. Which of the following is NOT the guideline of Sauteed and Pan Fried?
A. Heat raw butter in the saute pan until it turns light brown
B. Reduce the cushion over high heat to about 1/4 of its volume
C. Remove the fish and place on serving plate with presentation side up.
D. Serve immediately with melted butter or appropriate parsley.

5. Which of the following is the guideline in serving broiled lobster?
A. Heat raw butter in the saute pan until it turns light brown
B. Reduce the cushion over high heat to about 1/4 of its volume
C. Remove the fish and place on serving plate with presentation side up.
D. Serve immediately with melted butter or appropriate sauce and garnish.