
Stocks Quiz
Quiz
•
Other
•
10th Grade
•
Practice Problem
•
Medium
ANALYN ABAYHON
Used 2+ times
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is not a component of mirepoix?
Onion
Carrot
Leek
Celery
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of stock is commonly used in making risotto?
White stock
Brown stock
Chicken stock
Vegetable stock
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What ingredient helps to clarify and add flavor to stocks?
Flour
Salt
Vinegar
Egg whites
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of stock is commonly used as a base for soups, sauces, and gravies?
White stock
Fish stock
Brown stock
Chicken stock
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is added to mirepoix when making brown stock, gravy, stew, or soup?
Tomato paste
Garlic
Ginger
Parsley
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking technique helps dissolve connective tissues and extract flavor from bones in stocks?
Blanching
Braising
Browning
Acidification
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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