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Stocks

Authored by Miss Ashley

Other

9th - 12th Grade

Used 3+ times

Stocks
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12 questions

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1.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Choose to 4 essential parts of a stock.

A major flavoring ingredient

Potatoes

A liquid- often water

Mirepoix

Aromatics

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a mirepoix?

a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock

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

a herbs, spices, and flavorings that create a savory smell tied in a bouquet.

a thickener made of equal parts cooked flour and a fat

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True/False- Stocks are often called the "building blocks" as they form the base for many soups and sauces.

True

False

4.

FILL IN THE BLANK QUESTION

30 sec • 1 pt

To _____________ bones, roast them in a hot 400 degree oven for about an hour until they are golden brown.

5.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

What is blanching?

roasting bones in a hot oven for about an hour until they are golden brown.

this causes the bones and mirepoix to release flavor more quickly when liquid is added.

This is when the bones rid them of some impurities that can cause cloudiness in a stock.

Miss Ashley's favorite character from The Golden Girls

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of sweating relating to stocks?

Sweating doesn't have a purpose

Sweating causes the bones and mirepoix to release flavor more quickly.

Sweating browns the bones to turn the stock a darker color

Sweating allows the fat and other impurities to rise to the top to be removed.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

There are 6 steps in preparing stock. What is the FIRST step?

Simmer until the stock develops flavor, body, and color

Combine the major flavoring ingredient and the cold liquid

Bring to a simmer

Add the mirepoix and aromatics

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