A brown 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 and meat in water.
C) the foundational 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:
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Q2: Regarding fish stocks, which of the following
Q3: Stocks should be cooked at _ for
Q4: _ is seldom reduced and therefore is
Q5: A standard mirepoix is made out of
Q6: The foundational thin liquid of many soups,
Q7: From which country does mulligatawny soup originate?
A)
Q8: Which salad is an example of a
Q9: When cooling hot stocks,
A) cool the stocks
Q10: Bouillon is made from simmered
A) meat or
Q11: What kind of stock is made from
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