Question Info

This question is public and is used in 2 tests or worksheets.

Type: Multiple-Choice
Category: Culinary Arts
Level: Grade 11
Author: gyosh
Created: 11 months ago

View all questions by gyosh.

Culinary Arts Question

View this question.

Add this question to a group or test by clicking the appropriate button below.

Grade 11 Culinary Arts

The bubbles from the sides and bottom of the pot have begun to rise to the surface. Usually, you'll see a couple of streams of tiny, champagne-like bubbles rising from the bottom of the pot. For the most part, however, the liquid is still relatively still. This is the temperature range you're looking for when making stock or slow-cooking gentle braises and stews. If the temperature is much lower, they'll take too long to cook. If the temperature is much higher, you run the risk of drying out the meat. This occurs at what temperature range?
  1. 140 degrees F-170 degrees F
  2. 170 degrees F-195 degrees F
  3. 195 degrees F-212 degrees F
  4. 212 degrees F - 220 degrees F
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.