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Author Question: _____ is seldom reduced and therefore is not as strong-flavored as a stock. a. Broth b. Bouillon ... (Read 23 times)

Yi-Chen

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on: Aug 19, 2018
_____ is seldom reduced and therefore is not as strong-flavored as a stock.
 a. Broth
  b. Bouillon
  c. Court bouillon
  d. Consomme

Question 2

The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called
 a. bouillon.
  b. bouquet garni.
  c. consomm.
  d. stock.


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kaylee05

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

a

Answer to Question 2

d


Yi-Chen

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Reply 2 on: Aug 19, 2018
Gracias!

Liddy

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

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