Culinary stock

A stock is

• a flavorful & nutritive liquid prepared using meat bones and vegetables

• a flavorful liquid

• nutrittive liquid

• a flavorful liquid prepared using meat bones and vegetables

Fond Blanc means

• Black stock

• White stock

• Brown stock

• Fish stock

Mire poix means

• Combination of onion carrot & celery

• Combination of Onion, Carrot and leaks

• Combination of 2 part of onion, one part of carrot and one part of celery

• Combination of 2 part of onion, one part of carrot and one part of leaks

Mire poix was named to honor _________________.

Difference between Fish stock and Court Bouillon

• Fish stock is made with fish trimming whereas court bouillon is made with pouching the fish

• Vinegar or lemon is used in court bouillon

• Above statement is correct

• Above statement is incorrect

Bouquet garni is

• Bunch of herbs used to flavour the western stock

• 1 sprig of thyme, 1 bay leaf ,1/6 of celery stick and 1/6 inch of leeks

• above both statement is incorrect

• above both statement is correct

Sachet d'spices

• spice sachet, is a small sack containing herbs and spices

• hat is used to add flavor to stocks, soups, casseroles, and sauces

• bunch of 1 sprig thyme,1 bay leaf,3 to 4 parsley stem, 5 gms of pepper corn and 1 garlic clove for 4 liters of water

• all the above is correct