Revision questions for stocks

Which one of these is not a stock commonly used in commercial catering?

• Veal stock

• Brown vegetable stock

• Fish stock

• Duck stock

How long should you cook fish stock for?

• 10 minutes

• 20 minutes

• 30 minutes

• 2 hours

Which one of the following ingredients would you not put into a white chicken stock?

• A. Celery

• B. Bay leaf

• C. Chicken wings

• D. Tomatoes

Which of the following is not a quality point of a good stock?

• Delicate flavour

• Well seasoned

• Clear

• No excess fat

How long is the legal maximum that you are allowed to cool a stock for?

• 1 ½ hours

• 95 minutes

• 1 hour

• 30 minutes

List a quality point to look for in a finished chicken stock.

• 1. Clear appearance

• 2. Cloudy appearance

• 3. Oily surface

• 4. Strong aroma

How long should fish stock be cooked and why is the cooking time important?

• Fish stock should be cooked for 20-30 minutes to extract flavors without becoming bitter.

• Fish stock should be cooked for 1-2 hours to ensure all nutrients are extracted.

• Fish stock should be cooked for 5-10 minutes to keep it fresh and light.

• Fish stock should be cooked for 3-4 hours to develop a rich taste.

List 4 different vegetables, which could be used to prepare a vegetable stock.

• a) Carrot, Celery, Onion, Tomato

• b) Apple, Banana, Orange, Grape

• c) Chicken, Beef, Pork, Fish

• d) Rice, Pasta, Bread, Cereal

The kitchen name of the equipment used for straining stock is:

• Colander

• Sieve

• Chinois

• Strainer

The Kitchen Term “To Sweat” means:

• To cook food over high heat until it turns brown

• To cook food gently in a little oil or butter, usually covered, until it softens and releases moisture

• To boil food rapidly until it is fully cooked

• To freeze food quickly to preserve its texture