A white stock is
A) a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B) a flavored liquid obtained by simmering browned bones in water.
C) the foundation thin liquid that is used as the base of all soups and sauces.
D) a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Correct Answer:
Verified
Q3: Stocks should be cooked at _ for
Q5: Regarding vegetable stocks, which of the following
Q6: Regarding fish stocks, which of the following
Q7: If a chef desires to create both
Q8: When cooling hot stocks,
A)cool at room temperature
Q13: A brown stock is
A)a flavored liquid obtained
Q15: _ is seldom reduced and therefore is
Q15: Why do chefs begin a stock with
Q19: The preferred liquid for stocks is
A) spring
Q20: A standard mirepoix is made out of
A)
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