RMCA Ch 17 Soups Stock, Sauces Test Study

Which is NOT an essential part of a stock?

• mirepoix

• a liquid

• chicken

• a main flavoring ingredient

a combination of coarsely chopped onions, carrots, and celery

• a veggie tray

• mirepoix

• stuffing

• veloute

In a mirepoix, what is the ratio of onions to carrots and celery?

• 2:1:1

• 4:1:1

• 2:2:1

• 1:1:1

This is used as the foundation for many foods soups, stews, gravies, braises, can be a replacement for water in recipes, also referred to as the "building blocks"

• soup

• sauce

• stock

• liquid

Which is NOT an appropriate way to chill stock for storage?

• in a chill blaster

• in an ice bath (stirring often)

• separated into shallow containers

• in a large pot in the fridge

We do not boil stock because...

• boiling agitates the ingredients, causing cloudiness

• it would cook too fast

• the fat will sink to the bottom

• the liquid will boil out

to remove impurities that make the stock look less appetizing

• degrease

• skim

• wash

• trim

to remove the fat off the surface of a cooled stock

• degrease

• skim

• wash

• trim

If stock is cooked properly, it should...

• last in the fridge for a year

• separate when chilled

• become a gel when chilled

• thicken when chilled

a liquid served with foods to add flavor, color, texture, and eye appeal

• sauce

• soup

• stock

• roux