Week 1 POST- TEST

1. What liquid byproduct will be produced if you will simmer meat and fish bones, and vegetables?

• glaze

• stock

• sauce

• water

Tags

Prepare stocks required for menu item

2. Which of the following stocks uses veal bone as its main ingredient?

• brown stock

• ham stock 

• prawn stock

• white stock

3.What kind of stock uses fish bones as its main ingredient?

• brown stock

• glace viande

• fish stock

• ham stock

4. 1.          It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma.

• bones

• bonquet garni

• mirepoix

• scraps

5. When making stock, what makes it tasty and appetizing?

• appearance

• color

• smell

•   ingredients