Curdling of creamed soups may be reduced or avoided by
a. adding milk to the acid base.
b. adding acid to the milk base.
c. avoiding tempering at all costs.
d. stirring some of the cold dairy product into the hot soup.
b
You might also like to view...
Which of the following foods are good sources of magnesium?
A. green, leafy vegetables B. citrus fruits C. french fries D. soft drinks
Which food would be most likely to contribute to dental caries?
a. raw carrots b. milk c. dried fruits d. cheese e. sugarless gum
The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:
A. boil, freeze, dry, salt. B. bake, sterilize, freeze, label. C. clean, separate, chill, cook. D. scrub, irradiate, cook, freeze.
Which nutrient has the highest thermic effect of food (TEF)?
A. Vitamin C B. Fat C. Protein D. Iron