The process of clarifying butter removes its __________.
A) water
B) butterfat
C) milk solids
D) both water and milk solids
Correct Answer:
Verified
Q67: Fond lié is _.
A) the same as
Q68: Small sauces (such as Bordelaise, Robert, Charcutière,
Q69: Which of the following small sauces
Q70: If we add onion, celery, green pepper,
Q71: A purée of vegetables or fruits used
Q73: A compound butter is made by _.
A)
Q74: Meunière Butter is served over _.
A) fish
B)
Q75: Which of the following is not one
Q76: An emulsion is a(n) _.
A) uniform mixture
Q77: Which of the following statements is true
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