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  2. Topic
    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Professional Cooking
  4. Exam
    Exam 9: Soups
  5. Question
    Stock to Be Clarified Should Be Cold, Not Hot
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Stock to Be Clarified Should Be Cold, Not Hot

Question 39

Question 39

True/False

Stock to be clarified should be cold, not hot.

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