Soup and Stock pd 1

Soup and Stock pd 1

9th - 12th Grade

25 Qs

quiz-placeholder

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Soup and Stock pd 1

Soup and Stock pd 1

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Jill Halterman

Used 6+ times

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25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Flavorful liquid used to prepare soups, sauces, stews, and braises

soup

broth

stock

water

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Vegetables for a vegetable stock need to be....

sauted

roasted or sweat

fried

raw is fine

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

When choosing the right stock, which option is NOT important?

price

flavor

texture

color

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

used for roasted meats, lightly reduced

glaze

stock

double strength

jus

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

made from lobster, shrimp, oysters, and shells

fish stock

shellfish stock

chicken stock

stock

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

should be avoided in a vegetable stock

garlic

water

dark leafy greens

potatoes

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

preparing bones--to saute bones in a pot with a little bit of fat, place the lid on, and smother to release moisture

sweat

blanch

brown

pan fry

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