A/An is prepared for breading. In general, refers to cooking large meat cuts, whole poultry, and dressed fish. Dry bread crumbs are known as a . prepared separately from a whole bird are known as dressings. List two examples of aromatics and describe their function in marinade.

Explanation:

1. Fish

2. Meat

3. Fresh breadcrumbs and dry breadcrumbs

4. Oil, Acid like vinegar or lemon juice, Something Salty or something sweet, Herbs, Vegetables onions garlic scallion cilantro chile

5. Aromatics like garlic, onion, or shallots provide a deep flavor base on which other flavors can be built. Herbs and spices, either dried or fresh, can be added to the marinade for extra layers of flavor. Salt is also an important part of the seasoning process. Salt helps magnify the other flavors added to the marinade.

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