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White Fish and Chicken Stock Preparation

White Fish and Chicken Stock Preparation

Assessment

Flashcard

Hospitality and Catering

12th Grade

Practice Problem

Easy

Created by

Matt Johnson

Used 1+ times

FREE Resource

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37 questions

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1.

FLASHCARD QUESTION

Front

Characteristics of a well-made white fish stock

Back

It should be translucent, without color, and have a clear flavor that is not too strong or bitter.

2.

FLASHCARD QUESTION

Front

Surface quality of white fish stock

Back

There should be no fat traces on the surface of the stock.

3.

FLASHCARD QUESTION

Front

Freshness indicators for white fish stock

Back

All scum should be removed, and it should be freshly made, it should be strained, not overpowering fish aroma, translucent with no colour, correctly stored at 4c below.

4.

FLASHCARD QUESTION

Front

Storage conditions for any stock

Back

It should be correctly stored at 4°C or below.

5.

FLASHCARD QUESTION

Front

Stages of preparing a classic tomato sauce

(7 marks)

Back

1 -Melt the butter heavy-based saucepan.

2- Add bacon add lightly colour

3- Add Classic Mirepoix continue cooking

4- add thyme, bay , garlic to enhance flavour.

5-add flour and make blond roux

6- Add tomato puree and cook for 30 seconds

7 - Slowly add white stock and simmer for 1 hour then season and check consistency.

8 - Pass through a fine strainer.

6.

FLASHCARD QUESTION

Front

Thickening the tomato sauce

Back

Add flour and cook to a blond roux.

7.

FLASHCARD QUESTION

Front

Final steps in tomato sauce preparation

Back

Season, check consistency, and pass through a fine strainer.

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