A brown stock is a. a flavored liquid obtained by simmering the ...

[torybrooks]

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

[Dnite]

Answer to Question 1

b

Answer to Question 2

e

[torybrooks]

Both answers were spot on, thank you once again

[Dnite]

Great! Please up vote