prepare stocks, soup and sauces

1. _________are among the most basic preparations found in professional kitchen.

2. A very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. 

• 
• 
• 
• 

3. A mixture of coarsely

Chopped onions, carrots and celery that is used to flavor stocks, soups and stews.

• BONES

• mirepoix

• LIQUID

• AROMATIC

4. What are the ingredients in preparing stocks?

• A. bones

  liquid

  Mirepoix

  aromatics

• B. Leaves

  liquid

  Mirepoix

  aromatics

• C. Leaves

  liquid

  Mirepoix

  Seasonings

• D. bones

  Wines

  Mirepoix

  aromatics

5. Stock made from bones that have already been cooked in another food preparation.  When simmered in water a second time, the result is a pale and weak-flavored liquid.

• 
• 
• 
• 

6. Stock is made by boiling bones; with or without meat and vegetables in water.

• TRUE

• FALSE

7. Fonds de cuisine, means ______________

• a. the foundation of cooking

• b. the foundation of baking

• c. the foundation of sauteing

• d. None of the above

8. Fish Stock is also called as _____________.

9. Which of the following is an example of spices used in cooking stock

• a. cinnamon

• b. ginger

• c. cloves

• d. all of the above

10. One of the method in making a stock in which to place bones in a pan and roast for an hour to release full flavor and color. 

• blanching

• boiling

• browning

• sweating