Why do chefs begin a stock with cold water?
A) it is more convenient
B) to create a milder-flavored stock
C) so that the meat, bones, and mirepoix do not disintegrate
D) ingredients will transfer flavor more efficiently to the liquid
E) none of the above answers is correct
Correct Answer:
Verified
Q3: Which of the following ingredients is not
Q3: Stocks should be cooked at _ for
Q4: A white stock is
A) a flavored liquid
Q5: Regarding vegetable stocks, which of the following
Q6: Which of the following soups is traditionally
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: Which of the following soups is not
Q12: When cooling hot stocks,
A) cool the stocks
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