WorksheetsStocks Preparation and Safety
Total questions: 18
Worksheet time: 10mins
Name
Class
Date
1.
Most sticks are flavored with three herbs____
a)
Basil, thyme, and sage
b)
bay laf, chives, and tarragon
c)
parsley, rosemary, and sage
d)
thyme, bay leaf, and parsley
2.
A good stock with flavor will generally appear___.
a)
clear
b)
cloudy
c)
slightly murky
d)
opaque
3.
Liquid from which fish, meat, poultry or vegetables have been simmered in.
a)
Stock
b)
broth
c)
Bouillon
4.
The purpose of sachet is to add
a)
flavor
b)
color
c)
texture
d)
thickness
5.
Using the same cutting board to prepare raw fish can be used to cut lettuce for a salad.
a)
True
b)
False
6.
Sanitizing a work station between tasks is an example of
a)
Personal Hygiene
b)
Preventing Cross-Contamination
c)
Cleaning & Sanitizing Correctly
d)
A Waste Time
7.
How long should you wash your hands for?
a)
15 seconds
b)
17 seconds
c)
20 seconds
d)
25 seconds
8.
Which of the following should you practice when working with food?
a)
Wearing clean uniforms
b)
Bathing daily
c)
Keep hair tied up
d)
All of the above
9.
Name 3 types of hazards:
a)
Biological, cross contamination, physical
b)
Physical, danger zone, chemical
c)
Biological, chemical, physical
d)
Chemical, biological, cross contamination
10.
Bacteria, viruses, fungi are all examples of what type of hazard?
a)
Biological
b)
Chemical
c)
Physical
11.
A bouquet garni is a combination of:
a)
Basil and Shrimp
b)
vegetables and beef
c)
Chicken and carrots
d)
herbs and vegetables
12.
What makes up the largest part of stock?
a)
Liquid
b)
Bouquet Garni
c)
Mirepoix
d)
Nourishing Element
13.
How long should fish bones simmer in stock?
a)
20-30 min.
b)
3-4 hours
c)
6-8 hours
d)
30-45 min.
14.
What makes up a stock?
a)
Mirepoix, Nourishing element, liquid, bouquet garni
b)
salsa, nourishing element, liquid
c)
shredded chicken, liquid, mirepoix
d)
Vegetables, fish, liquid
15.
What is the difference between making white and brown stock?
a)
bones and mirepoix are boiled
b)
brown food coloring is added to stock to make it brown
c)
bones and mirepoix are not added
d)
bones and mirepoix are roasted
16.
Mirepoix usually includes:
a)
Two part onion, one part celery and carrot
b)
Two part carrot, one part celery and onion
c)
Two part celery, one part onion and carrot
d)
Two part chicken, one part onion and carrot
17.
Mirepoix usually includes:
a)
Two part onion, one part celery and carrot
b)
Two part carrot, one part celery and onion
c)
Two part celery, one part onion and carrot
d)
Two part chicken, one part onion and carrot
18.
What are the MAIN types of stocks?
a)
vegetable, fish, game, veal
b)
white, lamb, veal, and game
c)
white, brown, fish, and vegetable
d)
white, game, vegetable, veal
100 %
