Solved

In Making Consommé, One Raw Egg White Is Added for Every

Question 41

True/False

In making consommé, one raw egg white is added for every cup of broth.

Related Questions

Q36: Which of the following dressings is not

Q37: A gelatin-based gel's optimal strength is found

Q38: Explain in detail how to make the

Q39: When stock is made from meat or

Q40: Raw egg white is used to clarify

Q42: What terms are used interchangeably?<br>A) broth and

Q43: Salads whose main ingredients are not leafy

Q44: What are the components of a salad?

Q45: When cooling hot stocks,<br>A) cool the stocks

Q46: Tempering is a process that gradually increases