In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Preheat oven to 500*.,Place a wire rack, large enough to hold all the fish without overlapping them, on a baking sheet.,Lightly oil the rack.,Whisk together the egg and dijon mustard until evenly combined.,In a shallow dish, mix the bread crumbs, brown sugar, parsley, thyme, rosemary, dry mustard, salt and pepper.,Add orange zest and stir to combine.,Coat fish on both sides with crumb mixture and place on rack.,______,Make the sauce; In a small saucepan, mix milk, and cornstarch to a smooth paste; add coarse grained mustard and orange juice.,Whisk over heat until thickened.,Serve over fish at the table.
Bake 10-12 minutes, until the crumb mixture is golden and fish flakes easily when tested with a fork.

Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.,Drain off fat.,______,Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.,Cook until thickened.,Pour over chicken breasts and broil until brown and bubbly.,It has had rave reviews at dinner parties!
Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.

Special equipment:,8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter.,Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.,Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.,Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.,Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging inches.,______,In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.,Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.,Berry Pie Filling:,Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
Perfect Pie Dough: