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Author Question: A brown stock is a. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or ... (Read 123 times)

torybrooks

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on: Aug 19, 2018
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

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

b

Answer to Question 2

e


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torybrooks

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


Dnite

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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