When cooling hot stocks,
a. cool the stocks at room temperature within two hours for optimum flavor retention.
b. place the stocks directly in the freezer until cool and then transfer to refrigerator.
c. cover the stockpot, place directly in the refrigerator, and use within five days.
d. place the stockpot in an ice water bath and stir until the stock becomes cool.
d
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Fill in the blank(s) with the appropriate word(s).
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a. True b. False Indicate whether the statement is true or false
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A) Carbon B) Nitrogen C) Phosphate D) Hydrogen
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