Why isn't tap water preferred for use in stock?
A) because it may carry the flavors of chlorine or other substances
B) because the minerals prevent thickening of the stock
C) because the temperature of room temperature tap water tends to impart a metallic taste
D) because tap water will not boil once vegetables and thickening agents are added
Correct Answer:
Verified
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
Q12: Which of the following soups is not
Q13: What terms are used interchangeably?
A) broth and
Q15: What is the first ingredient of any
Q16: Shellfish stocks are commonly made from all
Q17: Which of the following soups is a
Q18: Common seasonings for poultry stocks include all
Q19: Heating time for which of the following
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