Grade 12 – Paillard

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What is a paillard?
What meat did it originally refer to?
What did she do first to make the meat more even? What was the correct term? (2)
What did she do to the chicken and the scran to prevent the chicken from tearing?
What three things did she say you could use to pound the meat?
What part of the chicken are you pounding and in what direction?