Exam (elaborations)
Culinary Arts Test Study Questions with Correct Verified Answers
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to make a gallon of white stock, you need? - ANSWER 5-6 qt water, 5-6 lb bones, 1 lb mirepoix Some of the herbs most frequently used in a sachet for stocks include: - ANSWER Thyme, parsley, bay leaf. Recommended simmering time for beef and veal stock is: - ANSWER 6-8 hours Recommended simmerin...
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