Ch. 6.1 Stock Quiz

Onions, carrots, and celery make up what part of stocks?

• Mirepoix

• Major Flavoring Ingredient

• Liquid

• Aromatics

What is usually the major flavoring ingredient in beef stock?

• Chicken Bones

• Beef Bones

• Vegetables

• Beef Intestines

What liquid do you usually add into stock?

• Stock

• Milk

• Water

• Broth

Bouquet garni and Sachet d'epices are types of aromatics.

• True

• False

Mirepoix consists of __% Onions, 25% Carrots, and 25% Celery.

• 75

• 50

• 25

• 0

Very similar to fish stock, this is a highly flavored stock made with fish bones.

This is a clear, pale liquid made by simmering poultry, beef, or fish bones.

This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.

This is an aromatic vegetable broth used for poaching fish or vegetables.

Sometimes referred to as "glaze," this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.