Culinary Stock Preparation Questions

State five quality points that should be looked for in a white fish stock.

State seven stages of preparing a classic tomato sauce.

Briefly describe the ingredients, process and cooking times needed to produce each of the following types of stock in a professional kitchen: Fish stock.

Briefly describe the ingredients, process and cooking times needed to produce each of the following types of stock in a professional kitchen: White chicken stock.

State the timeframe and temperature for chilling a stock.

Identify three good practices for the storage of freshly made sauces or stocks not for immediate use.

Give one example for each of the following categories of soup.

State four factors in relation to portion control that should be taken into consideration when preparing and serving a cream of asparagus soup.

Describe the process of cooking a puree of lentil soup.

State two sauces (derivatives) that use Béchamel as a base and what they are served with.