prepare stocks, soup and sauces

prepare stocks, soup and sauces

10th Grade

10 Qs

quiz-placeholder

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prepare stocks, soup and sauces

prepare stocks, soup and sauces

Assessment

Quiz

Computers

10th Grade

Medium

Created by

JONAH PENAMANTE

Used 23+ times

FREE Resource

10 questions

Show all answers

1.

FILL IN THE BLANK QUESTION

1 min • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Media Image
Media Image
Media Image
Media Image

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

3. A mixture of coarsely

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

BONES

mirepoix

LIQUID

AROMATIC

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

Media Image
Media Image
Media Image
Media Image

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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

TRUE

FALSE

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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