Multiple Choice
A gel's optimal strength is found between a pH of
A) 3 and 5.
B) 5 and 10.
C) 10 and 14.
D) It could be any of the above answers, depending on the other influencing factors.
Correct Answer:
Verified
Correct Answer:
Verified
Q4: Matching<br>Definition choices:<br>-bouillon<br>A)a broth made from meat and
Q10: If a chef desires to create both
Q15: Tempering is a process that gradually increases
Q16: In protein salads, the principle ingredient (except
Q20: A standard mirepoix is made out of<br>A)
Q30: Matching<br>Definition choices:<br>-vinaigrette<br>A)a broth made from meat and
Q34: The most flavorful of the meat stocks
Q40: The preferred liquid for stocks is<br>A) spring
Q41: Matching<br>Definition choices:<br>-bouquet garni<br>A)a broth made from meat
Q49: Matching<br>Definition choices:<br>-consommé<br>A)a broth made from meat and