Heating time for which of the following stocks should not exceed about 30 minutes?
A) beef and pork
B) lamb and pork
C) fish and vegetable
D) chicken, turkey, and duck
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,
Q8: Although some of the terms related to
Q9: To prevent a stock with a deep,
Q12: When cooling hot stocks,
A) cool the stocks
Q15: _ is seldom reduced and therefore is
Q17: One should never allow a stock to
Q20: The most flavorful of the meat stocks
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