The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called
A. bouillon.
B. bouquet garni.
C. consommé.
D. stock.
Answer: D
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a. 200 mg or less b. 150 mg or less c. 350 mg or less d. 300 mg or less
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A. vitamin K B. folate C. vitamin A D. vitamin B12