The Foundational Thin Liquid of Many Soups, Produced When Meat

question 20

Multiple Choice

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.

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Definitions:

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The process of discussing terms and conditions of a sale to reach a mutually acceptable agreement.

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A large, free-standing bathtub, often oval or round, that provides space for relaxation and soaking.

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A waterproof filling and sealing material used in building works and repairs to prevent water penetration in gaps or joints.