The preferred liquid for stocks is a. spring or distilled water. ...

[JMatthes]

The preferred liquid for stocks is
 a. spring or distilled water.
  b. canned broth thinned with water.
  c. juice of some type with added vegetable stock.
  d. cold tap water.
  e. hot tap water.

Question 2

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate proteins and trap minute particles that might otherwise cause cloudiness.
 a. brown bones and meat before adding water
  b. add raw meat and bones to hot water
  c. add raw meat and bones to cold water
  d. make sure that the stock boils

[tofugiraffe]

Answer to Question 1

a

Answer to Question 2

a

[JMatthes]

TYSM

[recede]

Thanks for the timely response, appreciate it