3rd Quarterly Examination in Cookery 10

What is the French term for stocks, meaning "the foundation of cooking"?

• Base de cuisine

• Bouillon de cuisine

• Fonds de cuisine

• Roux de cuisine

What type of stock is made from chicken bones?

• Brown stock

• Chicken stock

• Fish stock

• White stock

Which stock is prepared from beef or veal bones that have been browned in an oven?

• Brown stock

• Chicken stock

• Fish stock

• White stock

Which stock is made using fish bones and trimmings left after filleting?

• Brown stock

• Chicken stock

• Fish stock

• White stock

What ingredient provides most of the flavor and body to stocks?

• Acid products

• Bones

• Mirepoix

• Seasoning

What is the correct composition of mirepoix in preparing stocks?

• 1 part carrot, 1 part celery, 2 parts onion

• 1 part celery, 1 part onion, 2 parts carrot

• 1 part onion, 1 part carrot, 2 parts celery

• 2 parts carrot, 2 parts celery, 1 part onion

Which of the following is the best description of a stock?

• A liquid mixture of thickened flour and fat

• A mixture of vegetables, meat, and spices

• A seasoned liquid extracted from bones, meat, and vegetables

• A thick, rich sauce used for garnishing dishes

Which of the following is NOT a type of stock?

• Brown stock

• Chicken stock

• Fish stock

• Stew stock

What role do acid products play in stock preparation?

• Enhance the aroma of stocks

• Help dissolve connective tissues and extract flavors from bones

• Make stocks thicker and creamier

• Prevent stocks from spoiling

Which of the following is an example of a seasoning or spice used in stocks?

• Flour

• Peppercorns

• Sugar

• Yeast