Principles of Preparing Stocks

Mrs. Smith will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?

• aromatic flavoring

• ginger

• garlic

• smoke

What makes the stock tasty and appetizing?

• appearance

• ingredients

• color

• smell

It is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

• brown stock

• mirepoix

• fish stock

• white stock

Which of the following are the approximate cooking time for fish stock?

• 3-4hours

• 6-8hours

• 45minutes-1hour

• 8-10hours

These are different kinds of spices and seasoning in preparing stocks except _________.

• bay Leaf

• cajun seasoning

• bouquet garni

• curry powder

The kinds of _________ used to determine the kind of stock, except vegetable stock.

• acid products

• brown stock

• bones

• mirepoix

As a chef of a fine dining restaurant, Madie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• glaze

• stock

• sauce

• water

What kind of stock uses fish as its main ingredient?

• brown stock

• glace viand

• fish stock

• ham stock

What stock uses chicken bone as its main ingredient?

• chicken stock

• ham stock

• fish stock

• prawn stock

The vegetable stock approximate cooking time depends on the specific ingredients and the size of vegetable cut is __________.

• 3-4hours

• 6-8hours

• 45minutes-1hour

• 8-10hours