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WorksheetsStocks
Total questions: 12
Worksheet time: 11mins
Which one the following is not a sign of good quality stock?
Clear in appearance
Strong flavour
Strained
Clear of scum
Tick the ingredient you would expect to use in a fish stock
Thinly sliced carrots
garlic
white fish bones
oily fish bones
rosemary
Which one of the following pieces of equipment is essential when preparing and cooking a basic stock?
Heavy based saucepan
Saucepan with lid
Colander
Food processor
Which one of the following best describes how to prepare the ingredients for brown stock?
Bones browned in oven and vegetables browned on the stove
Bones browned on stove and vegetables browned in the oven
Bones and vegetables browned in the oven
Bones and vegetables browned on the stove
Why is it important to use the correct tools, ingredients and techniques when preparing basic stock?
It will delay the preparation.
It will affect the quality of the stock.
It will take longer to make the stock
It will be more expensive to make the stock
Which one of the following is the correct temperature for cooking stocks?
Above 63°C
Above 75°C
Above 82°C
Above 100°C
Which one of the following is the correct temperature range for storing stock that is not immediately required for use?
-18 to 10°C.
1 to 5°C.
63 to 71°C
75 to 100°C.
Vegetables for stock should be cut into
Paysanne
Mirepoix
Julienne
Concassee
A cloudy stock could be the result of the stock being (a) and not simmered
Which one is not a quality point of chicken stock?
Delicate flavour
Strained
Meaty flavour
Clear of oil
Aromatic can be described as
vegetables
herbs
bones
water
A (a) is used to skim the scum from a stock (check your spelling)
