A raft is part of the production of which of the following soups?
A) bisque
B) chowder
C) consommé
D) cream soups
Correct Answer:
Verified
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
Q14: Which of the following is not an
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
Q20: Puréed soups are _.
A) relatively difficult to
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