The more assertively flavored the ingredient in a salad the larger its role in the salad should be.
Correct Answer:
Verified
Q41: Matching
Definition choices:
-bouillon
A)a broth made from meat and
Q42: Salads may be classified by whether the
Q43: Matching
Definition choices:
-bisque
A)a broth made from meat and
Q44: Bromelin, papain, actinidan, and ficin prevent or
Q47: The addition of solid ingredients such as
Q48: Salts weaken the structure of gels.
Q49: Matching
Definition choices:
-consommé
A)a broth made from meat and
Q51: Matching
Definition choices:
-vinaigrette
A)a broth made from meat and
Q53: Tempering is a process that gradually increases
Q54: Salads whose main ingredients are not leafy
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