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Author Question: The salad's base or under-liner is a. green leafy vegetables. b. pasta or some grain. c. cottage ... (Read 63 times)

Beheh

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on: Aug 19, 2018
The salad's base or under-liner is
 a. green leafy vegetables.
  b. pasta or some grain.
  c. cottage cheese or meat.
  d. gelatin, whipped or not.
  e. the salad's foundation.

Question 2

Curdling of creamed soups may be reduced or avoided by
 a. adding milk to the acid base.
  b. adding acid to the milk base.
  c. avoiding tempering at all costs.
  d. stirring some of the cold dairy product into the hot soup.


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randomguy133

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Reply #1 on: Aug 19, 2018
Answer to Question 1

e

Answer to Question 2

b


Beheh

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  • Posts: 520
Reply 2 on: Aug 19, 2018
Gracias!

kjohnson

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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