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Author Question: What are the three critical control points when preparing beef stock? What will be an ideal ... (Read 60 times)

ishan

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on: Aug 10, 2018
What are the three critical control points when preparing beef stock?
 
  What will be an ideal response?

Question 2

Which of the following is true of mousse?
 
  A) it is lightened with whipped cream B) it is bound with gelatin
  C) it is made with cooked, pureed meats D) all of the above
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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Ashley I

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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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ishan

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Reply 2 on: Aug 10, 2018
Excellent

ghepp

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Reply 3 on: Yesterday
Wow, this really help

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