The more mature the poultry used to make stock, the more flavorful it will be.
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Q17: Which of the following soups is a
Q18: Common seasonings for poultry stocks include all
Q19: Heating time for which of the following
Q20: The most flavorful of the meat stocks
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Q23: Which of the following vegetables are not
Q24: In making consommé, one raw egg white
Q25: Chowders are usually _-based soups thickened with
Q26: In protein salads, the principle ingredient (unless
Q27: Which of the following dressings is not
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