In the classical kitchens of several decades ago, cream soups were ___________.
A) nonexistent
B) diluted and flavored sauces
C) often made with ingredients that are unavailable today
D) produced in the same manner as they are produced today
Correct Answer:
Verified
Q13: The number one rule for preparing consommé
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
Q19: To prevent curdling in cream soups, avoid
Q20: Puréed soups are _.
A) relatively difficult to
Q21: A food mill or immersion blender can
Q22: Tomato bisque is not a true bisque
Q23: Classical bisques are _.
A) rich in taste
B)
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