Q2 TLE10 Chapter 2 Lesson 01&02 Assessment

What is a stock primarily made from?

• Boiling vegetables and herbs
• Boiling the bones, trimmings, and scraps of meat, chicken, or fish
• Thickening milk with flour and butter
• Mixing oil and vinegar

Answer explanation

Stock is defined as a thin liquid made from boiling the bones, trimmings, and scraps of meat, chicken, or fish to extract flavor and nutrients.

Which stock is known for being very pale in color and having a light flavor?

• Brown stock
• Chicken stock
• White stock
• Fish stock

Answer explanation

White stock is described as being "very pale in color and is lightly flavored".

The finest white stocks are extracted from what type of meat?

• Beef
• Chicken
• Veal
• Pork

Answer explanation

The text explicitly states, "The finest white stocks are extracted from veal".

What ingredient is the primary base for making brown stock?

• Chicken bones
• Veal bones
• Fish heads
• Beef bones

Answer explanation

Brown stock is specifically identified as being "made from beef bones".

What is the recommended simmering time for a brown stock to fully extract its flavor?

• 20-30 minutes
• 1-2 hours
• 4-6 hours
• Over 8 hours

Answer explanation

The document suggests that cooking brown stock "takes four to six hours of simmering to extract the flavor".

A properly made chicken stock should have what characteristic color?

• Deep reddish-brown
• Very pale and clear
• Pale yellow
• Lightly brown

Answer explanation

Chicken stock "should be pale yellow because of the chicken fat".

Which part of the fish is said to produce the finest fish stock?

• The fillets and steaks
• The skin and scales
• The tails, heads, and backbones
• The entire fish, chopped

Answer explanation

The document states that the "finest fish stock comes from tails, heads, and backbones of fish".

What is the first principle to follow when cooking any type of stock?

• Start with boiling water
• Use cold water
• Sear the bones first
• Add salt at the beginning

Answer explanation

The first principle listed for cooking stocks is to "Use cold water for making stock".

Why should stock be simmered gently instead of boiled vigorously?

• To cook the bones faster
• To concentrate the flavor more quickly
• To prevent fats and impurities from making it cloudy
• To kill bacteria more effectively

Answer explanation

Simmering is recommended "to avoid blending of fats and impurities to the liquid, making it cloudy".

What is the process of removing the layer of scum from the top of a simmering stock called?

• Straining
• Reducing
• Skimming
• Blending

Answer explanation

One of the key steps in making stock is to "Skim the stock carefully and remove the scum".