The preferred liquid for stocks is
A) spring or distilled water.
B) canned broth thinned with water.
C) juice of some type with added vegetable stock.
D) cold tap water.
E) hot tap water.
Correct Answer:
Verified
Q1: A brown stock is
A) a flavored liquid
Q2: Regarding fish stocks, which of the following
Q15: _ is seldom reduced and therefore is
Q17: One should never allow a stock to
Q20: The most flavorful of the meat stocks
Q20: A standard mirepoix is made out of
A)
Q22: The least common meats used for stocks
Q23: Fatty fish are always used for fish
Q24: Which of the following is/are included in
Q27: Which of the following dressings is not
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