Stocks

Which one the following is not a sign of good quality stock?

• Clear in appearance

• Strong flavour

• Strained

• Clear of scum

Tick the ingredient you would expect to use in a fish stock

• Thinly sliced carrots

• garlic

• white fish bones

• oily fish bones

• rosemary

Which one of the following pieces of equipment is essential when preparing and cooking a basic stock?

• Heavy based saucepan

• Saucepan with lid

• Colander

• Food processor

Which one of the following best describes how to prepare the ingredients for brown stock?

• Bones browned in oven and vegetables browned on the stove

• Bones browned on stove and vegetables browned in the oven

• Bones and vegetables browned in the oven

• Bones and vegetables browned on the stove

Why is it important to use the correct tools, ingredients and techniques when preparing basic stock?

• It will delay the preparation.

• It will affect the quality of the stock.

• It will take longer to make the stock

• It will be more expensive to make the stock

Which one of the following is the correct temperature for cooking stocks?

• Above 63°C

• Above 75°C

• Above 82°C

• Above 100°C

Which one of the following is the correct temperature range for storing stock that is not immediately required for use?

• -18 to 10°C.

• 1 to 5°C.

• 63 to 71°C

• 75 to 100°C.

Vegetables for stock should be cut into

• Paysanne

• Mirepoix

• Julienne

• Concassee

A cloudy stock could be the result of the stock being ______ and not simmered

Which one is not a quality point of chicken stock?

• Delicate flavour

• Strained

• Meaty flavour

• Clear of oil