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Author Question: A white stock is a. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or ... (Read 61 times)

charchew

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on: Aug 19, 2018
A white 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 caramelized bones in water.
  c. the foundation 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

Which of the following soups is traditionally served warm?
 a. borscht
  b. vichyssoise
  c. avgolemono
  d. gazpacho


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essyface1

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Reply #1 on: Aug 19, 2018
Answer to Question 1

a

Answer to Question 2

c


charchew

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Reply 2 on: Aug 19, 2018
Great answer, keep it coming :)

nguyenhoanhat

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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