Q2-TLE10-STOCKS

What is the approximate cooking time for fish stock?

• 3 to 4 hours

• 8 to 10 hours

• 30 min to 45 min

• 45 min to 1 hour

What ingredient is used to extract flavor and body from bones?

• Bouillon cubes

• Mirepoix

• Acid products

• Seasoning and Spices

How long do we need to simmer a beef to produce a flavorful white beef stock?

• 45 minutes to 1 hour

• 3 to 4 hours

• 6 to 8 hours

• 8 to 10 hours

What is the basic formula for mirepoix?

• 1 part onion, 1 part celery, 1 part carrot

• 2 parts onion, 1 part celery, 1 part carrot

• 1 part onion, 1 part celery, 2 parts carrot

• 2 parts onion, 1 part celery, 2 parts carrot

Which of the following is NOT an example of Seasoning and Spices?

• Bay Leaf

• Paprika

• Vinegar

• Pepper

The classification of stock that is made from beef or veal bones that have been browned in an oven is called __________.

The French term ___________ is the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

The most flavorful ingredient used in stock is _________.

The ___________ is made from beef or veal bones.

The assortment of fresh herbs and other aromatic ingredients like leek, celery, bay leaf, peppercorns, and garlic is called ______________.