A brown stock is
a. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
b. a flavored liquid obtained by simmering browned bones and meat in water.
c. the foundational thin liquid that is used as the base of all soups and sauces.
d. a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Question 2
A chef who desires to create both a viscous and rich, meaty tasting stock, should use
a. whole veal bones.
b. cracked veal bones.
c. whole beef bones.
d. cracked beef bones.
e. both b and d
Front view of the cranium and facial bones.
Are the resutls from the glucose strip test consistent with the results obtained from the ...
Calibrated cups, spoons, droppers, and syringes are often used to administer liquid medications.
Boned-out Leg of Veal
Ligaments Hold Bones Together at a Joint
beef on weck Buffalo