You would cut the mirepoix ingredients smaller when making a fish fumet than when making a beef stock because the

A. fish has a more delicate flavor.

B. beef stock is darker.

C. beef stock cooks faster.

D. fumet requires less cooking time.

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You would cut the mirepoix ingredients smaller when making a fish fumet than when making a beef stock because theA. fish has a more delicate flavor.B. beef stock is darker.C. beef stock cooks faster.D. fumet requires less cooking time.

You would cut the mirepoix ingredients smaller when making a fish fumet than when making a beef stock because the

A. fish has a more delicate flavor.

B. beef stock is darker.

C. beef stock cooks faster.

D. fumet requires less cooking time.