Stocks

The golden color of a white stock is the result of which ingredient?

• Carrots

• Onions

• Celery

• Parsnip

Which of the following is NOT a method of treating the bones prior to using them to create a stock?

• Blanching

• Roasting

• Sweating

• Leaching

Mirepoix does NOT include which of the following?

• Celery

• Potatoes

• Onion

• Carrots

A mirepoix is a mixture of which of the following ratios of onions, carrots and celery?

• 2:1:2

• 1:2:1

• 2:1:1

• 1:1:1

Which component of the bones used in making a stock acts as the major flavoring ingredient?

• Collagen

• Calcium

• Fat

• Carbohydrates

Which of the following ingredients is NOT part of a satchet d'epice?

• Thyme

• Peppercorns

• Basil Leaves

• Bay Leaf

Vegetable and fish stocks take this amount of time to make.

• 10 minutes

• 30 minutes

• 45 minutes

• 8 hours

What is the difference between a stock and a broth?

• Broth is made from bones; stock is made from meat

• Both broth and stock is made from bones

• Neither broth or stock is made from meat

• Broth is made from meat; stock is made from bones

By boiling the bones, you are removing what?

• Impurities from the bones

• Collagen from the bones

• Fat from the bones

• All of the above

What is another name for broth?

• Stock

• Satchet d'epice

• Mirepoix

• Bouillion