Author Question: When making puddings and other cooked dishes, flavor extracts should be added (Read 167 times)

dbose · **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.

popopong · **Reply #1 on:** Aug 1, 2020

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