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
Brown fur seals
Urinometer. In this procedure, a urine sample and urinometer are placed within a tube, and the liqui
Calibrated cups, spoons, droppers, and syringes are often used to administer liquid medications.
Beef Prime Rib
Adolescent girls reach adult height sooner than boys because their bones grow more rapidity
Beef on weck