
Ch 10- Stocks
Authored by Normastura (FBM)
Hospitality and Catering
University
Used 2+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Which ingredient category includes leftover food items?
Acid Products
Scraps and Leftovers
Mirepoix
Seasonings and Spices
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What determines the types of stock?
The type of vegetables used
The types of bones used
The cooking method
The amount of water added
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What are uses of lamb, game, and turkey in stocks?
They are used for general cooking purposes.
When their flavour are needed,
They are primarily used for desserts.
They are not used in cooking.
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Why are fatty fish like salmon and tuna not typically used for making fish stock?
They are too expensive.
They do not provide the best flavor for stock.
They are too oily for making stock.
They are difficult to cook.
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Why is meat rarely used in stock-making?
It is difficult to cook.
It is expensive.
It lacks flavor.
It spoils quickly.
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the important of mirepoix in stocks making?
Texture
Flavor
Color
Thickness
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Which ingredient can be substituted for stalk celery to create an even whiter mirepoix?
Mushrooms
Leeks
Celery root
Parsnips
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