Stock

1. What do you call the liquid where meat, fish, and sometimes vegetables have been cooked?

• A. glaze

• B. Sauce

• C. Stock

• D. Water

2. Your group is assigned to prepare and present a stock. Which of the following stocks uses roasted veal bone as its main ingredient?

• A. brown stock

• B. prawn stock

• C. ham stock

• D. White stock

3. As a grade 10 cookery student, one of the learning competencies you must learn is how to prepare stock. What kind of stock uses fish as its main ingredient?

• A. brown stock

• B. prawn stock

• C. fish stock

• D. White stock

4. You are going to cook chicken noodle soup for dinner. Which of the following stock uses chicken bone as its main ingredient?

• A. brown stock

• B. prawn stock

• C. fish stock

• D. Chicken stock

5. You were about to prepare a stock and want the easiest one to prepare. Which one are you going to prepare?

• A. brown stock

• B. prawn stock

• C. fish stock

• D. Vegetable stock

6. After the stock has been stored, it must be degreased before it can be used. Why do you need to do the process?

• A. It is easier to heat up de-greased stock

• B. The grease will ruin the flavor of stock, turning it ran acid.

• C. De-greasing makes it clearer and purer, while also removing fat

• D. All the fat must be skimmed off the stock for it to be healthy.

7. Roasting bones to enhance the flavor and color of stock is a process known as?

• A. blanching.

• B. sweating

• C. browning

• D. parboiling

8. Which of the following French word refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock?

• A. bouillon

• B. bouquet garni

• C. mirepoix

• D. mise en place

9. A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of___________.

• A. aromatics

• B. bouquet garni

• C. bouillon

• D. mirepoix

10. A flavorful liquid made by gently simmering bones and/or vegetables is a________.

• A. sauce

• B. soup

• C. slurry

• D. stock