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

D. fumet requires less cooking time.

Explanation:

According to a different source, these are the options that are included with this question:

A. fish has a more delicate flavor.

B. beef stock cooks faster.

C. beef stock is darker.

D. fumet requires less cooking time.

The main reason why the mirrpoix ingredients are smaller when making a fish fumet than when making a beef stock is because fish fumet requires less cooking time. Fish cooks much faster, and if the ingredients were cut large in the way that they are for a beef stock, there would not be enough time for the stock to acquire all the flavor that it should get from the rest of the ingredients.

answer; microeconomics;