Most Vegetable Stocks Should Be Cooked for 1½ to 2

Q31: Stock will keep for _ if properly

Q32: Recommended simmering time for fish stock is:<br>A)

Q33: The process of reduction may be used

Q34: A sauce should do all of the

Q35: Which of the following statements is a

Q37: Which of the following is not one

Q38: The purpose of deglazing a pan is

Q39: The difference between brown stocks and white

Q40: Fond lié is _.<br>A) the same as

Q41: To prepare a brown stock, we use