To avoid curdling, add milk to a cream soup before adding the roux.
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Q31: A good consommé has body and will
Q32: Consommé must simmer uncovered when being clarified.
Q33: After consommé has simmered for the required
Q34: If a cream soup has a starch
Q35: Cream of cauliflower soup can be made
Q37: Vegetable soups are improved by several hours
Q38: The best way to include rice in
Q39: Consommé brunoise is consommé garnished with vegetables
Q40: Stock to be clarified should be cold,
Q41: Math (Metric)
For each of the math questions,
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