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
Pott’s Occurs at the ankle and affects both bones of the lower leg (fibula and tibia)
A 1998 false-colour near-infrared image of Uranus showing cloud bands, rings, and moons obtained by
Regional Classification of Bones
Bones of the lower extremity.
Grilled Beef Top Round
Genetically Modified Chicken