__________ is a cold purée soups containing leeks, potatoes, and cream.
A) Potato bisque
B) Purée Madrilène
C) Vichyssoise
D) Potage Mongole
Correct Answer:
Verified
Q3: Vegetables for vegetable soups should be cut
Q4: Hearty North American soups containing shellfish, potatoes,
Q5: A _ is a type of rich
Q6: A(n) _ is a mixture of egg
Q7: A _ is a rich, flavorful stock
Q9: The basic difference between consommé and broth
Q10: Which of the following thick soups are
Q11: Which of the following techniques will help
Q12: Which of the following statement is false?
A)
Q13: The number one rule for preparing consommé
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