Answer:
1. The stock should never be put in the refrigerator while it is hot.
2. A good way to cool the stock is to place the stock pot in a sink full of cold water.
3. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.
4. Sauces should be kept in airtight container and stored in cool dry place.
5. Food made with starches and dairy products make them prone to contamination.
6. Thickened sauce it should be chilled never left to stay for long at room temperature.
7. Hold sance no longer than 1 1/2 hours to serve in this time.
8. Add a bit more seasoning for the flavor loss taste stock to (to make up reconstitute).
9. By adding water, mik, or stock can be thinned.
Explanation:
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Answers & Comments
Answer:
1. The stock should never be put in the refrigerator while it is hot.
2. A good way to cool the stock is to place the stock pot in a sink full of cold water.
3. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.
4. Sauces should be kept in airtight container and stored in cool dry place.
5. Food made with starches and dairy products make them prone to contamination.
6. Thickened sauce it should be chilled never left to stay for long at room temperature.
7. Hold sance no longer than 1 1/2 hours to serve in this time.
8. Add a bit more seasoning for the flavor loss taste stock to (to make up reconstitute).
9. By adding water, mik, or stock can be thinned.
Explanation:
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