One should never allow a stock to boil because it will a. ...

[nramada]

One should never allow a stock to boil because it will
 a. toughen the meat.
  b. cause any loose particles to float to the top of the stock, thus creating flavor loss.
  c. disintegrate the bones.
  d. cause any fat from the meat to rise to the top and create a raft.

Question 2

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock.
 a. a gentle boil
  b. a rolling boil
  c. a simmer
  d. stewing temperatures

[Swizqar]

Answer to Question 1

a

Answer to Question 2

c

[nramada]

Gracias!

[recede]

TYSM