QUIZ CU 03 : KP 3

QUIZ CU 03 : KP 3

12th Grade

20 Qs

quiz-placeholder

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QUIZ CU 03 : KP 3

QUIZ CU 03 : KP 3

Assessment

Quiz

Hospitality and Catering

12th Grade

Easy

Created by

Syakira Amira

Used 1+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Add sweetness

Provide gelatin and flavor

Reduce waste

Act as a thickening agent

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the function of acid products in stock production?

Add color

Enhance clarity

Break down collagen and enhance flavor

Prevent spoilage

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which item should be avoided as scraps in stock production?

Herb stems

Broccoli stems

Meat trimmings

Vegetable peels

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Bisque

Purée soup

Chowder

Cream soup

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which soup is typically made with shellfish stock?

Miso soup

Bisque

Consommé

Chowder

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