Quiz on Preparing Stocks

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

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

What do you call the liquid where meat, fish, and sometimes vegetables have been cooked?

• glaze

• sauce

• stock

• water

Your group is assigned to prepare and present a stock. Which of the following stocks uses roasted veal bone as its main ingredient?

• brown stock

• prawn stock

• ham stock

• white stock

As a grade 10 cookery student, one of the learning competencies you must learn is how to prepare stock. What kind of stock uses fish as its main ingredient?

• brown stock

• glace viands

• fish stock

• ham stock

You are going to cook chicken noodle soup for dinner. Which of the following stock uses chicken bone as its main ingredient?

• fish stock

• ham stock

• prawn stocks

• chicken stocks