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.

[Q]: 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.
[A]: Bake 10-12 minutes, until the crumb mixture is golden and fish flakes easily when tested with a fork.

[Q]: Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.,______,Cook syrup until it reaches 235F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don't pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.,Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it's separating, but don't panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.,Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.
[A]: Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.

[Q]: Assemble the ingredients.,Preheat oven to 220C.,______,Beat the eggs and sugar together.,It's easier if you use a fork!,Stir the milk into the beaten eggs.,Add 1 or 2 drops of vanilla and mix.,If using chocolate syrup or caramel syrup, mix it in at this point.,If using slices of loaf bread, cut into 6 pieces.,For baguette or brioche, cut into large bite-sized pieces.,thaPour about 1/3 of the egg mixture in a shallow dish and soak both sides of the bread.,(5~10 minutes for best results ^^),Arrange and layer the bread slices in the greased baking dish so the crusts face up.,Scatter fruits of your choice under and around the bread.,This time, I used banana slices.,Pour the remaining egg mixture.,For French toast, in Step 6, let the bread soak up all of the egg mixture.,Lower the temperature of the preheated oven to 200C and bake for 20~25 minutes.,This time, I put 2 tablespoons of chocolate sauce in 1/2 of the egg mixture and made half chocolate flavored.,Be sure to soak the sides as well.^^,If you like, use coffee flavored milk or tea flavored milk.,Instead of sugar, you can use caramel syrup, maple syrup, condensed milk, or honey.,This is the chocolate version made with chocolate syrup,Sprinkle powdered sugar or cinnamon sugar after baking.,This is the plain type with powdered sugar,This time I used 1 egg and 140 ml of milk.,For French Toast cooked in a frying pan, use 1 egg and 80~100 ml of milk.
[A]:
Grease the baking dish with butter or margarine.