What is the importance of reconstituting stocks, sauce, and soup? Give at least three reasons.​

Sagot :

Answer:

1. preserve the quality

2. nutritional and organoleptic properties of food products

3. maintain the food in adequate safety conditions.

Explanation:

Stocks are an important part of any professional kitchen. Stock is an essential ingredient in many soups and sauces. If you can make a great stock, you can make a great soup and sauce. When preparing stocks, flavor, clarity, and body are most important.