A white stock is
A) a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B) a flavored liquid obtained by simmering caramelized bones in water.
C) the foundation thin liquid that is used as the base of all soups and sauces.
D) a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Correct Answer:
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Q1: A chef who desires to create both
Q3: Which of the following ingredients is not
Q3: Stocks should be cooked at _ for
Q5: Regarding vegetable stocks, which of the following
Q6: Which of the following soups is traditionally
Q6: The foundational thin liquid of many soups,
Q7: Why do chefs begin a stock with
Q8: Although some of the terms related to
Q9: To prevent a stock with a deep,
Q12: Which of the following soups is not
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