A compound butter is made by __________.
A) whipping butter, vinegar, and wine together
B) browning butter until its water and milk solids evaporate
C) softening raw butter and mixing it with a flavoring ingredient
D) adding coulis to a combination of clarified butter and red or white wine
Correct Answer:
Verified
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
Q72: The process of clarifying butter removes its
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
Q78: Which of the following instructions about making
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents