Stocks, Veloute, and Bechamel Quiz (Ch. 6.1 + 6.2)

What is considered a major flavoring ingredient in stock?

• Bones

• Water

• Aromatics

• Mirepoix

What liquid is most often used to make stock?

(a)  

What vegetable do some, but not all, chefs add to their mirepoix?

• Leeks

• Turnips

• Rutabega

• Potatoes

What should 50% of mirepoix consist of?

• Onions

• Carrots

• Celery

• Leeks

Court Bouillon is typically used for cooking what?

(a)  

This is known as a bundle of spices that usually includes parsley, bay leaves, peppercorns, and thyme.

• Aromatics

• Mirepoix

• Herbs

• Spice Mix

This is a flavorful liquid made by gently simmering bones and/or vegetables.

(a)  

Which of these are types of stocks?

• White

• Brown

• Fumet

• Court Bouillon

These three vegetables make up Mirepoix.

• Onion

• Celery

• Carrot

• Parsley

In order to add color to bones and your stock, what needs to be done to the bones first?

• Roast them

• Boil them

• Clean them

• Break them