QUIZ CU 03 : KP 3

What is the main purpose of using bones in stock production?

• Add sweetness

• Provide gelatin and flavor

• Reduce waste

• Act as a thickening agent

What is the proportion of ingredients in a traditional mirepoix?

• 50% carrots, 25% onions, 25% celery

• 50% onions, 25% carrots, 25% celery

• 25% onions, 50% carrots, 25% celery

• 33% onions, 33% carrots, 33% celery

What is the function of acid products in stock production?

• Add color

• Enhance clarity

• Break down collagen and enhance flavor

• Prevent spoilage

Which item should be avoided as scraps in stock production?

• Herb stems

• Broccoli stems

• Meat trimmings

• Vegetable peels

What makes consommé different from regular broth?

• It's thickened with roux.

• It's clarified using egg whites.

• It's made with shellfish.

• It's flavored with tomatoes.

What type of soup is thickened by blending vegetables or legumes?

• Bisque

• Purée soup

• Chowder

• Cream soup

Which soup is typically made with shellfish stock?

• Miso soup

• Bisque

• Consommé

• Chowder

What is the primary ingredient in chowders?

• Potatoes and cream

• Tomato paste

• Shellfish

• Clear broth

What is the main thickening agent in a Béchamel sauce?

• Cream

• Roux

• Egg yolks

• Gelatin

What stock is used in a Velouté sauce?

• Milk

• Brown stock

• Chicken, fish, or veal stock

• Shellfish stock