What are the four main characteristics of a good quality stock?
Online Answer
The 4 Characteristics of a Good Stock
- Start with COLD water.
- Always leave the stock UNCOVERED.
- Keep the stock at a SLOOOW simmer.
- Never stir a stock.
- Skim the stock regularly after the initial boil.
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The 4 Characteristics of a Good Stock
- Start with COLD water.
- Always leave the stock UNCOVERED.
- Keep the stock at a SLOOOW simmer.
- Never stir a stock.
- Skim the stock regularly after the initial boil.
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Characteristics of Cream soup:
- Consistency (link): should be semi liquid like a heavy cream.
- Texture: has to be smooth . there should be no sign of curdling (link) or lumps.
- Taste: distinct taste of the main ingredient (i.e. puree of vegetable, meat, etc) in case of cream of Tomato soup it will be taste of tomato .
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Creams are semi-solid emulsions of oil and water. They are divided into two types: oil-in-water (O/W) creams which are composed of small droplets of oil dispersed in a continuous water phase, and water-in-oil (W/O) creams which are composed of small droplets of water dispersed in a continuous oily phase..
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Podzols are generally infertile and are physically limiting soils for productive use. They are extremely acid, have high C/N ratios, are lacking in most plant nutrients, except within the H and upper mineral horizons. Where they are used for arable cropping long-term fertilisation is required..
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Meat Quality
- Visual Identification. The visual identification of quality meat is based on colour, marbling and waterholding capacity. ...
- Smell. Another quality factor is smell. ...
- Firmness. Meat should appear firm rather than soft. ...
- Juiciness. ...
- Tenderness. ...
- Flavour.
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