Quiz 1 Prepare Stocks for Required Menu Items

1. What  do  you  call  the  liquid  in  which  meat,  fish,  and  sometimes vegetables have been cooked? 

• Glaze

• Stock

• Sauce

• Water

2. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Prawn Stock

• Ham Stock

• White Stock

3. What kind of stock uses fish as its main ingredient?

• Brown Stock

• Glace Viands

• Fish Stock

• Ham Stock

4. What stock uses chicken bone as its main ingredient?

• Fish Stock

• Ham Stock

• Prawn Stock

• Chicken Stock

5. Which one is the easiest to prepare?

• Brown Stock

• White Stock

• Fish Stock

• Vegetable Stock

_____________ French term  for the combination of  coarsely chopped onions,  carrots and celery used to flavor stocks.

It is the most  of  the  flavor  and  body  of  stock.

Made from beef or veal bones that have been browned in an oven.

9. 9. Which of the following choices is the correct answer about the guidelines for preparing stock?

• White beef stock   - 8 to 10 hours

  White and brown Veal Game stock – 6 to 8 hours

  White poultry and Game Bird Stocks – 3 to 4 hours

  Fish Stock – 45 minutes to 1 hour

  Vegetables Stock – 45 minutes to 1 hour, depending on the    specific ingredients and the size of vegetables cut

• White beef stock   - 6 to 8 hours

  White and brown Veal Game stock – 2 to 3 hours

  White poultry and Game Bird Stocks – 4 to 5 hours

  Fish Stock – 45 minutes to 1 hour

  Vegetables Stock – 50 minutes to 1 hour, depending on the    specific ingredients and the size of vegetables cut

• White beef stock   - 10 to 11 hours

  White and brown Veal Game stock – 1 to 2 hours

  White poultry and Game Bird Stocks – 4 to 6 hours

  Fish Stock – 45 minutes to 1 hour

  Vegetables Stock – 30 minutes to 1 hour, depending on the    specific ingredients and the size of vegetables cut

• White beef stock   - 1 to2 hours

  White and brown Veal Game stock – 4 to 5 hours

  White poultry and Game Bird Stocks – 7 to 8 hours

  Fish Stock – 53 minutes to 1 hour

  Vegetables Stock – 45 minutes to 1 hour, depending on the    specific ingredients and the size of vegetables cut

What did you learn today's in our discussion?