Stocks and Broths Quiz

Which type of stock has the shortest cooking time?

• Beef stock

• Vegetable stock

• Chicken stock

• Fish stock

What is the approximate cooking time for fish stock?

• 2 to 3 hours

• 45 minutes to 1 hour

• 4 to 6 hours

• 8 to 10 hours

What type of stock is commonly used as a base for soups, sauces, and gravies?

• White stock

• Fish stock

• Brown stock

• Chicken stock

Which of the following is not a component of mirepoix?

• Onion

• Carrot

• Leek

• Celery

What is the French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks?

• Bouquet garni

• Mirepoix

• Sofrito

• Roux

What is the primary source of flavor and body in stocks?

• Herbs and spices

• Meat

• Vegetables

• Bones

What is the primary difference between white and brown stock?

• Browning of bones

• Addition of herbs and spices

• Cooking time

• Type of bones used

What is the approximate cooking time for white poultry and game bird stocks?

• 2 to 3 hours

• 3 to 4 hours

• 4 to 6 hours

• 6 to 8 hours

What is added to mirepoix when making brown stock, gravy, stew, or soup?

• Tomato paste

• Garlic

• Ginger

• Parsley

Which cooking method is typically used to make brown stock?

• Roasting

• Boiling

• Steaming

• Frying