Author Question: _____ is seldom reduced and therefore is not as strong-flavored as a stock. a. Broth b. Bouillon ... (Read 30 times)

Yi-Chen · **on:** Aug 19, 2018

_____ is seldom reduced and therefore is not as strong-flavored as a stock.
a. Broth
b. Bouillon
c. Court bouillon
d. Consomme

Question 2

The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called
a. bouillon.
b. bouquet garni.
c. consomm.
d. stock.