Stocks
Authored by Dylan Hinkle
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct ratio of liquid to nourishing element in stock preparation?
1 to 1
2 to 1
3 to 1
4 to 1
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a component of mirepoix?
Carrots
Celery
Tomatoes
Onions
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature should stock be reheated to for food safety?
135°F (57°C)
145°F (63°C)
165°F (74°C)
175°F (79°C)
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which stock type requires roasting bones before preparation?
Fish stock
White stock
Vegetable stock
Brown stock
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary difference between a fumet and regular fish stock?
Cooking time
The addition of acid
Type of fish used
Temperature used
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended cooking time for vegetable stock?
15-30 minutes
30-45 minutes
1-2 hours
2-3 hours
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which vegetable should NOT be used in an all-purpose vegetable stock?
Celery
Onions
Cauliflower
Carrots
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