This topic contains a solution. Click here to go to the answer

Author Question: _____ is seldom reduced and therefore is not as strong-flavored as a stock. a. Broth b. Bouillon ... (Read 35 times)

Yi-Chen

  • Hero Member
  • *****
  • Posts: 550
_____ 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.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

kaylee05

  • Sr. Member
  • ****
  • Posts: 318
Answer to Question 1

a

Answer to Question 2

d




Yi-Chen

  • Member
  • Posts: 550
Reply 2 on: Aug 19, 2018
Excellent


Viet Thy

  • Member
  • Posts: 329
Reply 3 on: Yesterday
Gracias!

 

Did you know?

The first-known contraceptive was crocodile dung, used in Egypt in 2000 BC. Condoms were also reportedly used, made of animal bladders or intestines.

Did you know?

Acute bronchitis is an inflammation of the breathing tubes (bronchi), which causes increased mucus production and other changes. It is usually caused by bacteria or viruses, can be serious in people who have pulmonary or cardiac diseases, and can lead to pneumonia.

Did you know?

You should not take more than 1,000 mg of vitamin E per day. Doses above this amount increase the risk of bleeding problems that can lead to a stroke.

Did you know?

Amoebae are the simplest type of protozoans, and are characterized by a feeding and dividing trophozoite stage that moves by temporary extensions called pseudopodia or false feet.

Did you know?

Anti-aging claims should not ever be believed. There is no supplement, medication, or any other substance that has been proven to slow or stop the aging process.

For a complete list of videos, visit our video library