One should never allow a stock to boil because it will
A) toughen the meat.
B) cause any loose particles to float to the top of the stock, thus creating flavor loss.
C) disintegrate the bones.
D) cause any fat from the meat to rise to the top and create a raft.
Correct Answer:
Verified
Q1: A brown stock is
A) a flavored liquid
Q2: Regarding fish stocks, which of the following
Q12: When cooling hot stocks,
A) cool the stocks
Q13: Heating time for which of the following
Q15: _ is seldom reduced and therefore is
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)
Q22: The least common meats used for stocks
Q27: Which of the following dressings is not
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