Stocks Quiz

Which of the following is not a component of mirepoix?

• Onion

• Carrot

• Leek

• Celery

Which type of stock is commonly used in making risotto?

• White stock

• Brown stock

• Chicken stock

• Vegetable stock

What ingredient helps to clarify and add flavor to stocks?

• Flour

• Salt

• Vinegar

• Egg whites

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

• White stock

• Fish stock

• Brown stock

• Chicken stock

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

• Tomato paste

• Garlic

• Ginger

• Parsley

Which cooking technique helps dissolve connective tissues and extract flavor from bones in stocks?

• Blanching

• Braising

• Browning

• Acidification

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

Which type of stock is made from beef or veal bones?

• Chicken stock

• White stock

• Brown stock

• Fish stock

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

• Herbs and spices

• Meat

• Vegetables

• Bones

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

• Bouquet garni

• Mirepoix

• Sofrito

• Roux