A brown stock is
a. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
b. a flavored liquid obtained by simmering browned bones and meat in water.
c. the foundational thin liquid that is used as the base of all soups and sauces.
d. a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Question 2
A chef who desires to create both a viscous and rich, meaty tasting stock, should use
a. whole veal bones.
b. cracked veal bones.
c. whole beef bones.
d. cracked beef bones.
e. both b and d
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