Multiple Choice
Why isn't tap water preferred for use in stock?
A) because it may carry the flavors of chlorine or other substances
B) because the minerals prevent thickening of the stock
C) because the temperature of room temperature tap water tends to impart a metallic taste
D) because tap water will not boil once vegetables and thickening agents are added
Correct Answer:
Verified
Correct Answer:
Verified
Q12: A brown stock is<br>A) a flavored liquid
Q13: Discuss the reason that food additives are
Q14: Bromelin is the proteolytic enzyme found in
Q15: What kind of stock is made from
Q16: Chowders are usually _-based soups thickened with
Q18: What are the types of stocks used
Q19: Common seasonings for poultry stocks include all
Q20: The foundational thin liquid of many soups,
Q21: Shellfish stocks are commonly made from all
Q22: Which of the following soups is not