Stocks

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

Which of the following is NOT a component of mirepoix?

• Carrots
• Celery
• Tomatoes
• Onions

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)

Which stock type requires roasting bones before preparation?

• Fish stock
• White stock
• Vegetable stock
• Brown stock

What is the primary difference between a fumet and regular fish stock?

• Cooking time
• The addition of acid
• Type of fish used
• Temperature used

What is the recommended cooking time for vegetable stock?

• 15-30 minutes
• 30-45 minutes
• 1-2 hours
• 2-3 hours

Which vegetable should NOT be used in an all-purpose vegetable stock?

• Celery
• Onions
• Cauliflower
• Carrots

What is the correct proportion of vegetables in a traditional mirepoix?

• Equal parts of all vegetables
• Two parts onions, one part celery, one part carrots
• One part onions, two parts celery, one part carrots
• Three parts onions, one part carrots

What is the process of adding liquid to dissolve browned bits in a roasting pan called?

• Reduction
• Deglazing
• Venting
• Blanching

Which cooling method for stock is NOT recommended?

• Using Rapi-Kool®
• Placing in containers less than 4 inches deep
• Using an overflow pipe system
• Cooling in the refrigerator