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Author Question: Which of the following is not an appropriate method for thickening a cream soup that is too thin? ... (Read 35 times)

dbose

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on: Aug 10, 2018
Which of the following is not an appropriate method for thickening a cream soup that is too thin?
 
  A) add a beurre mani B) add a slurry
  C) add a liaison D) reduce it by boiling

Question 2

What situation would require a station chef?
 
  A) carving station for beef tenderloin B) tropical fruit display
  C) caesar salad D) chafing dish of chicken satay
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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anyusername12131

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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dbose

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Reply #2 on: Aug 10, 2018
TY


anyusername12131

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Reply #3 on: Aug 10, 2018
You're welcome


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