Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable. Be specific in details such as what type, age, and size of bones are best; liquid specifications; specific vegetables and size of cut for mirepoix; flavorings, seasonings, and straining; length of cooking; and so on. Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor. What differences in preparation would be made to prepare a brown stock?
What will be an ideal response?
See section 15-1.
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Enteral formulas that consist of pureed whole foods are called ______
a. standard b. hydrolyzed c. blenderized d. modular e. supplemental
Where is vitamin B12 primarily absorbed?
a. Stomach b. Rectum c. Ileum d. Colon
Which government agency has the authority to remove advertisements that make false claims from the airwaves and the Internet?
a. Food and Drug Administration (FDA) b. Federal Trade Commission (FTC) c. U.S. Department of Agriculture (USDA) d. U.S. Postal Service (USPS) e. U.S. Department of Health and Human Services (HHS)
What are the two agents that have been recognized as useful for appetite stimulation in cancer patients?
A. methotrexate and antidiarrheal agents B. sugar-free chewing gum and hard sour candy C. methotrexate and prokinetics D. megestrol acetate and corticosteroid agents E. cisplatin and corticosteroid agents