WorksheetsTLE 10
Total questions: 12
Worksheet time: 6mins
What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
glaze
stock
sauce
water
Which of the following stocks uses veal bone as its main ingredient?
brown stock
prawn stock
ham stock
white stock
What kind of stock uses fish as its main ingredient?
brown stock
glace viands
fish stock
ham stock
What stock uses chicken bone as its main ingredient?
fish stock
ham stock
prawn stocks
chicken stocks
Which one is the easiest to prepare?
brown stock
white stock
fish stock
vegetable stock
What stock is made by boiling prawn shell?
fish stock
prawn stock
ham stock
vegetable stock
As a rule, which should not be added to the stock because it causes saltiness?
spices
sugar
salt
pepper
Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?
aromatic flavoring
ginger
garlic
smoke
What makes the stock tasty and appetizing?
appearance
ingredients
color
smell
Which of the following is a clear soup?
bisques
cream
bouillon
puree
Which of the following examples is a thick soup?
bisques
consommé
bouillon
fruit
Which of the following is not a thickening agent?
flour
grain
rice
salt
