Cookery 10 - 3rd Quarter

Cookery 10 - 3rd Quarter

10th Grade

5 Qs

quiz-placeholder

Similar activities

VA Fish

VA Fish

10th Grade

10 Qs

ESL - Clothing

ESL - Clothing

9th - 12th Grade

10 Qs

Stock- Check for Understanding

Stock- Check for Understanding

9th - 12th Grade

8 Qs

TLE1

TLE1

10th Grade

9 Qs

STOCK RECALL/REVIEW

STOCK RECALL/REVIEW

10th Grade

10 Qs

Stock

Stock

10th Grade

10 Qs

quizizz on preparing sauces required for menu items

quizizz on preparing sauces required for menu items

10th Grade

10 Qs

Stock or Soup

Stock or Soup

7th - 10th Grade

10 Qs

Cookery 10 - 3rd Quarter

Cookery 10 - 3rd Quarter

Assessment

Quiz

Other

10th Grade

Medium

Created by

Emelie Abedes

Used 14+ times

FREE Resource

5 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What classification of stock is made from beef or veal bones that have been browned in an oven?

Chicken (white) stock

White stock

Brown stock

Fish stock

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is made from beef or veal bones.

Fish stock

Vegetable stock

White stock

Brown stock

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Made from fish bones and trimmings left over after filleting, and simmer along with a mirepoix.

Chicken (white) stock

White stock

Brown stock

Fish stock

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What classification of stock that is the lightest of stocks and therefore generally not used for sauces?

Fish stock

Vegetable stock

White stock

Brown stock

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What ingredient in preparing the stocks that is used to determine the kind of stock?

Bones

Meat

Mirepoix

Acid product