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D. Stocks, broths and soups · Task D-13
Free sampleStocks and broths
White, brown, fumet and court-bouillon stocks; broths including dashi and miso; selecting ingredients, simmering, skimming, reducing, and cooling safely.
Step 1 · Learn
Work through this topic slide by slide, with quick checks along the way. About 5 minutes; it marks itself complete when you finish.
Start the lessonStep 2 · Practise
Answer a short question set on this topic. Explanations for every answer.
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