Ch 10- Stocks

Ch 10- Stocks

University

10 Qs

quiz-placeholder

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Ch 10- Stocks

Ch 10- Stocks

Assessment

Quiz

Hospitality and Catering

University

Practice Problem

Medium

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Normastura (FBM)

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10 questions

Show all answers

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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