The typical proportions for making 1 kg of mirepoix are:
A) 500 g onion,250 g carrot,250 g leeks
B) 250 g onion,500 g carrot,250 g celery
C) 500 g onion,250 g carrot,250 g celery
D) 250 g onion,250 g carrot,250 g celery
Correct Answer:
Verified
Q10: Reducing the liquid in which the main
Q11: Glace de volaille made from which stock?
A)chicken
B)veal
C)brown
D)fish
Q12: What is the recommended cooking time for
Q13: Which of the following sauces is cooked?
A)salsa
B)relish
C)montpelier
D)chutney
Q14: What is the difference between white stock
Q16: Which of the following is prepared with
Q17: For best results,when in the cooking process
Q18: The most important component of any meat
Q19: For a good quality stock,how long should
Q20: What is the recommended cooking time for
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