The Major Difference Between Making Brown Stock and Making White

Q21: Which set of words completes the following

Q22: Meunière Butter is served over _.<br>A) fish<br>B)

Q23: Recommended simmering time for beef and veal

Q24: A small sauce is made by adding

Q25: Flavored oils should be refrigerated because<br>A) the

Q27: You would be required to deglaze a

Q28: To make 4 liters white stock, you

Q29: Math (Metric)<br>For each of the math questions,

Q30: Which of the following is least likely

Q31: Stock will keep for _ if properly