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Unformatted text preview: (b) Parsley, basil, sachet. (c) Thyme, tarragon, bay leaf. (d) Sage, cloves, peppercorns. (e) All of the above. Stock preparation has lost much of its importance in modern kitchens because __________. (f) more food today is served without sauces (g) the reliance on portion-cut meat has made bones a rarity in many modern kitchens (h) stock preparation requires extra labor, which most modern restaurants are unable to provide (i) all of the above Score: 4/5...
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This test prep was uploaded on 04/06/2008 for the course FSM 1070 taught by Professor Smith during the Winter '07 term at Johnson & Wales University - Denver.
- Winter '07