Multiple Choice
The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called
A) bouillon.
B) bouquet garni.
C) consommé.
D) stock.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q15: What kind of stock is made from
Q16: Chowders are usually _-based soups thickened with
Q17: Why isn't tap water preferred for use
Q18: What are the types of stocks used
Q19: Common seasonings for poultry stocks include all
Q21: Shellfish stocks are commonly made from all
Q22: Which of the following soups is not
Q23: What is gelatin? Is gelatin nutritious? Describe
Q24: Which of the following soups is a
Q25: A cooking class assignment instructs you to