Preparing Stocks Quiz

After the stock has been stored, it must be degreased before it can be used. Why do you need to do the process?

• It is easier to heat up degreased stock.

• The grease will ruin the flavor of stock, turning it rancid.

• Degreasing makes it clearer and purer, while also removing fat.

• All the fat must be skimmed off the stock for it to be healthy.

Roasting bones to enhance the flavor and color of stock is a process known as?

• blanching

• browning

• sweating

• parboiling

Which of the following French word refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock?

• bouillon

• bouquet garni

• mirepoix

• mise en place

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of___________.

• aromatics

• bouillon

• bouquet garni

• mirepoix

A flavorful liquid made by gently simmering bones and/or vegetables is a___________.

• sauce

• slurry

• soup

• stock

It is made with roasted bone beef, veal, and poultry meat.

Evaluate responses using AI:

OFF

It is done to remove impurities from the liquid and improves the clarity of the final product.

Evaluate responses using AI:

OFF

They help to extract flavor and dissolve connective tissue from bones.

Evaluate responses using AI:

OFF

Start the stock with _______, it allows the proteins and other impurities to dissolve in the water.

It allows the impurities (scum) to continue to rise to the top of the stock.

Evaluate responses using AI:

OFF