Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock.
A) a gentle boil
B) a rolling boil
C) a simmer
D) stewing temperatures
Correct Answer:
Verified
Q1: A brown stock is
A) a flavored liquid
Q2: Regarding fish stocks, which of the following
Q4: _ is seldom reduced and therefore is
Q5: A standard mirepoix is made out of
Q6: The foundational thin liquid of many soups,
Q7: From which country does mulligatawny soup originate?
A)
Q8: Which salad is an example of a
Q9: When cooling hot stocks,
A) cool the stocks
Q10: Bouillon is made from simmered
A) meat or
Q11: What kind of stock is made from
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