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Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981 Exercise 3
Thick soups are made from stocks that have usually been thickened with some type of_________.
A) white stock
B) brown stock
C) bisque
D) starch
A) white stock
B) brown stock
C) bisque
D) starch
Explanation
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Thick soups are made by adding a thicken...
Understanding Food 4th Edition by Amy Christine Brown
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