L1-LO4

Stocks, sauces and soups can be reconstituted by adding water and other liquids such as evaporated milk, coconut milk, and fruit juices

• True

• False

• Maybe

• Not at all

The stock should be put in the refrigerator while it is hot.

• True

• False

• Maybe

• Not at all

A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes.

• True

• False

• Maybe

• Not at all

Refrigerated stock cools better in shallow pans.

• True

• False

• Maybe

• Not at all

Sauces freezes well and should be made in amounts needed on the day of production.

• True

• False

• Maybe

• Not at all

Sauces containing dairy products like milk, cream, or eggs should be stored in places with better ventilation.

• True

• False

• Maybe

• Not at all

Stock can be frozen and will last for several months.

• True

• False

• Maybe

• Not at all

Storing equipment are glass or plastic container, stock pot and refrigerator.

• True

• False

• Maybe

• Not at all

Improperly cooled stock may spoil in 6 to 8 hours.

• True

• False

• Maybe

• Not at all

Stock will keep 2 to 3 days if properly refrigerated.

• True

• False

• Maybe

• Not at all