1. _________are among the most basic preparations found in professional kitchen.
prepare stocks, soup and sauces

Quiz
•
Computers
•
10th Grade
•
Medium
JONAH PENAMANTE
Used 23+ times
FREE Resource
10 questions
Show all answers
1.
FILL IN THE BLANK QUESTION
1 min • 1 pt
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.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
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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