If a chef desires to create both a viscous and rich, meaty tasting stock, he or she may use
A) whole veal bones.
B) cracked veal bones.
C) whole beef bones.
D) cracked beef bones.
E) none of the above answers is correct
Correct Answer:
Verified
Q3: One should never allow a stock to
Q3: Which of the following ingredients is not
Q3: Stocks should be cooked at _ for
Q6: Regarding fish stocks, which of the following
Q8: When cooling hot stocks,
A)cool at room temperature
Q11: A white stock is
A)a flavored liquid obtained
Q13: Heating time for which of the following
Q19: The preferred liquid for stocks is
A) spring
Q20: The most flavorful of the meat stocks
Q20: A standard mirepoix is made out of
A)
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