Which of the following is not an ingredient used to clarify a stock?
A) mirepoix
B) egg yolks
C) lean ground beef
D) acid ingredients such as tomato products or lemon juice
Correct Answer:
Verified
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
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
Q19: To prevent curdling in cream soups, avoid
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