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: Stocks should be cooked at _ for
Q5: Regarding vegetable stocks, which of the following
Q11: A white stock is
A)a flavored liquid obtained
Q12: Which of the following soups is not
Q13: A brown stock is
A)a flavored liquid obtained
Q15: _ is seldom reduced and therefore is
Q17: Although some of the terms are sometimes
Q18: The foundation liquid of many soups, produced
Q19: Which of the following soups is traditionally
Q20: A standard mirepoix is made out of
A)
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