To prevent curdling in cream soups, avoid __________.
A) adding cold milk or cream to simmering soups
B) boiling soups after milk or cream has been added
C) combining milk and simmering soups stock without the presence of roux or other starch
D) all of these
Correct Answer:
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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
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)
Q24: Which of the following soups is most
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