Regarding vegetable stocks, which of the following statements is correct?
a. Cooking time is approximately sixty to ninety minutes.
b. The younger the vegetable, the more flavor in the extract.
c. The longer the cooking time, the sweeter the flavor of the stock.
d. Vegetables may include a mirepoix, along with leeks, shallots, and garlic.
e. none of the above answers is correct
Question 2
Why do chefs begin a stock with cold water?
a. it is more convenient
b. to create a milder-flavored stock
c. so that the meat, bones, and mirepoix do not disintegrate
d. ingredients will transfer flavor more efficiently to the liquid
e. none of the above answers is correct
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