Quiz on Classification of Stocks

What is the primary purpose of making stock?

• To create a solid food item

• To enhance the color of dishes

• To preserve ingredients

• To produce a flavorful liquid

How long should chicken stock be simmered?

• 1-2 hours

• 6-8 hours

• 20-45 minutes

• 3-4 hours

What type of stock is made with roasted bones?

• White Stock

• Brown Stock

• Fish Stock

• Vegetable Stock

Which stock is typically used for light soups like consommé?

• Vegetable Stock

• White Stock

• Fish Stock

• Brown Stock

What is a characteristic of fish stock (fumet)?

• It is used for meat-based dishes

• It is often enhanced with lemon juice

• It is cooked for a long time

• It is made with strong-flavored vegetables

What is the main ingredient in vegetable stock?

• Fish bones

• Roasted meat

• Beef bones

• A mix of vegetables and herbs

What is a glaze in cooking?

• A type of vegetable stock

• A concentrated, syrupy stock

• A method of boiling ingredients

• A light broth for soups

What is remouillage?

• A concentrated vegetable stock

• A type of fish stock

• A weak stock made from previously used bones

• A method of roasting bones

What is the primary liquid used in making stock?

• Broth

• Water

• Juice

• Milk

What is mirepoix?

• A mix of coarsely chopped vegetables

• A seasoning blend

• A type of fish stock

• A method of simmering