_____ is seldom reduced and therefore is not as strong-flavored as a stock.
A) Broth
B) Bouillon
C) Court bouillon
D) Consomme
Correct Answer:
Verified
Q1: A brown stock is
A) a flavored liquid
Q2: Regarding fish stocks, which of the following
Q3: Stocks should be cooked at _ for
Q6: The foundational thin liquid of many soups,
Q12: When cooling hot stocks,
A) cool the stocks
Q13: Heating time for which of the following
Q17: One should never allow a stock to
Q19: The preferred liquid for stocks is
A) spring
Q20: The most flavorful of the meat stocks
Q20: A standard mirepoix is made out of
A)
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