Multiple Choice
A white stock is
A) a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B) a flavored liquid obtained by simmering caramelized bones in water.
C) the foundation thin liquid that is used as the base of all soups and sauces.
D) a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Correct Answer:
Verified
Correct Answer:
Verified
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