Quiz on Stocks, Soups, and Sauces

What is the classical term for chicken stocks in French?

• Bouillon

• Fond

• Essence

• Glaze

Which type of stock is made by boiling tough cuts of meat?

• Broth

• Essence

• Glaze

• White stock

What is the primary purpose of stocks in a professional kitchen?

• To act as a garnish

• To provide a base for soups and sauces

• To serve as a main dish

• To enhance the flavor of desserts

Which of the following is NOT a type of stock mentioned?

• Fruit stock

• Beef stock

• Vegetable stock

• Fish stock

What is the recommended cooking time for chicken bones to extract flavor?

• 1-2 hours

• 2-4 hours

• 8 hours

• 4-6 hours

What should be done to remove impurities from stock during cooking?

• Skim the surface

• Add more water

• Cover the pot

• Increase the heat

Which ingredient is essential for making a good stock jellied when cold?

• Vegetables

• Spices

• Salt

• Gelatinous meat

What is the maximum time stocks should be stored before use?

• 3 days

• 1 day

• 5 days

• 7 days

What is the purpose of blanching bones before making white stock?

• To reduce cooking time

• To add color

• To remove impurities

• To enhance flavor

Which of the following is a convenience product for stocks?

• Whole bones

• Vegetable scraps

• Fresh herbs

• Stock cubes