True/False
The correct order of steps in making gravy for poultry are to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q38: Math (Metric)<br>For each of the math questions,
Q39: Math (U.S.)<br>For each of the math questions,
Q40: Because chicken is a lean and tender
Q41: The breast meat of chicken and turkey
Q42: Math (Metric)<br>For each of the math questions,
Q44: After roasting, turkey should be allowed to
Q45: When poultry is cooked "en cocotte," it
Q46: Which of the following statements about chicken
Q47: Broiled chicken may be seasoned on the
Q48: Ducklings should be basted frequently during roasting