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Author Question: When making puddings and other cooked dishes, flavor extracts should be added (Read 166 times)

dbose

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on: Aug 1, 2020

Question 1

What ingredients and proportions are typical in a mirepoix?
◦ 33% onion, 33% carrots, 33% celery
◦ 50% onion, 25% carrots, 25% celery
◦ 25% onion, 25% carrots, 50% celery
◦ 25% onion, 50% carrots, 25% celery

Question 2

When making puddings and other cooked dishes, flavor extracts should be added
◦ at the beginning of cooking to cook off the alcohol.
◦ at the end of the cooking for better flavor.
◦ whenever desired because it does not make a difference.
◦ mixed with oil or cream before adding to the hot dish for better stability.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by dbose on Aug 1, 2020

popopong

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Reply #1 on: Aug 1, 2020
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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dbose

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Reply 2 on: Aug 1, 2020
Gracias!

connor417

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Reply 3 on: Yesterday
Wow, this really help

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