Why isn't tap water preferred for use in stock?
A. because it may carry the flavors of chlorine or other substances
B. because the minerals prevent thickening of the stock
C. because the temperature of room temperature tap water tends to impart a metallic taste
D. because tap water will not boil once vegetables and thickening agents are added
Answer: A
You might also like to view...
The flavors of many foods are improved through the addition of wine, liqueurs, and spirits generally known as
A. essences. B. extracts. C. alcohol. D. flavored oils.
Factors that yield the best possible egg-white foam include
A. whipping the whites into very large bubbles. B. whites that quickly slide out of a bowl when it is turned upside down. C. using deep bowls with rounded bottoms sloping up into the sides. D. using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.
Which of the following defines a moderate level of alcohol intake per day for the average-sized man?
a. Up to 1 drink b. Up to 2 drinks c. Up to 3 drinks d. Up to 5 drinks
The Supplemental Nutrition Assistance Program (SNAP) benefits ________.
A. seniors in adult day-care settings B. only low-income women, infants, and children C. poor households that meet eligibility guidelines D. food banks and pantries in communities across the country