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
Front view of the cranium and facial bones.
Lacrimal bones
Bones of the upper extremities.
What came first - the chicken or the egg
Sutural bones
Daniel's Enterprises has a beta of 1.98 and a growth rate of 12 percent. The stock is ...