Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock.
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Q1: A brown stock is
A) a flavored liquid
Q19: The preferred liquid for stocks is
A) spring
Q20: A standard mirepoix is made out of
A)
Q22: The least common meats used for stocks
Q24: Which of the following is/are included in
Q26: In protein salads, the principle ingredient (unless
Q27: Which of the following dressings is not
Q27: Which of the following soups is a
Q33: An ultimate goal when preparing a salad
Q34: Vegetables are added in the last hour
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