The number one rule for preparing consommé is that __________.
A) the result must be perfectly clarified
B) its proteins must not be allowed to coagulate
C) the stock or broth must be strong, rich, and full flavored
D) its solid ingredients must be cut to exacting specifications
Correct Answer:
Verified
Q8: _ is a cold purée soups containing
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)
Q14: Which of the following is not an
Q15: A raft is part of the production
Q16: When making a vegetable soup, it is
Q17: When making a vegetable soup, it is
Q18: In the classical kitchens of several decades
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