Q4-TLE 10-QUIZ 1

Stock is a flavorful liquid made by gently simmering bones and/or vegetables also known as __________.

• chef's building foundation

• chef's founding blocks

• chef's founding ingredients

• chef's building blocks

It is a combination of chopped vegetables such as onion, celery, carrots and other vegetables used in making stocks.

• roux

• mirepoix

• ruox

• meripoxi

Which of the following is NOT a cooking process of making brown stock?

• blanching

• roasting

• simmering

• boiling

In making stock, you should start in cold water.

• TRUE

• FALSE

Chicken stock is always distinguish as white stock only and can never be a brown stock.

• TRUE

• FALSE

Which of the following ingredients of stock is NOT a good source of flavor?

• bones

• bouillon cubes

• herbs and spices

• acid products

Primarily a liquid food that is generally served warm (but may also be cold).

• stock

• sauce

• soup

• beverages

These are opaque rather than transparent soup.

• thin soup

• thick soup

• clear soup

• clarify soup

This is a catch-all category that includes soups that do not fit well into the main categories and soups that are native to particular countries or regions.

• special clear soups

• specialty and national soups

• specialty and international soups

• special thickened soups

which of the following is NOT a cooking process of making white stock?

• simmering

• boiling

• roasting

• blanching