Vegetables are added in the last hour to half hour of cooking when preparing meat stocks.
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Q29: Which of the following is the most
Q30: When adding dressing to salads,
A) the best
Q31: In salad preparation, acidic fruits should be
Q32: Why is gelatin considered to be of
Q33: An ultimate goal when preparing a salad
Q35: What is gelatin derived from?
A) animal
B) vegetables
C)
Q36: A gelatin-based gel's optimal strength is found
Q37: Curdling of creamed soups may be reduced
Q38: When stock is made from meat or
Q39: Sweetened dressings are usually reserved for
A) green
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