Cookery 2nd quarter part 1

This is the basic liquid flavored by soluble substances that is used in cooking dishes.

Select one:

• Stock

• Soup

• Water

• Broth

Chicken bones: white stock; beef bones: ________ stock

Select one:

• Fish

• Black

• Dark

• Brown

What is done to the bones before being used in producing stocks?

Select one:

• Steam

• Deep-fry

• Roast

• None

The mirepoix are the aromatic vegetables that give flavor to stocks. What are the most common mirepoix?

Select one:

• Onion, celery, carrots

• Garlic, onion, tomatoes

• Parsley, onion, thyme

• Anise, carrots, potatoes

The following are characteristics of good, quality stock EXCEPT:

Select one:

• Clarity

• Scent

• Flavor

• Body

All of the following causes a cloudy stock EXCEPT:

Select one:

• Starchy ingredients are used

• A lid is not placed on the stock pot

• Inferior ingredients are used.

• The stock has been cooked too long

In producing stocks, what does the instruction “bring to a boil” mean?

Select one:

• The fire should simmer at first, then boil as soon as bubbles form.

• When it comes to a boil, lower the fire to a simmer.

• Boil the stock rapidly for the prescribed time.

• Turn off the heat once it comes to a boil.

The following are kitchen tools used in straining stocks EXCEPT:

Select one:

• Egg Raft Method

• Cheesecloth

• China Cap

• Strainer

Identify which of the two statements is/are true.

I. Oven roasting and pan roasting are the two ways to roast beef bones before using in producing brown stock.

II. The collagen are strands that run through each muscle in animals. When exposed to cooking, it breaks down and turn to gelatine.

Select one:

• Both statements are correct.

• None of the statements are correct.

• Only statement I is correct.

• Only statement II is correct.

Identify which of the two statements is/are true:

I. It is important to use cold water in producing stocks because certain proteins only dissolve in cold water.

II. In producing fish fumet, fish bones are washed in hot water to remove surface blood.

Select one:

• Only statement I is correct.

• Both statements are correct.

• None of the statements are correct.

• Only statement II is correct.