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WorksheetsPrinciples of Preparing Stocks
Total questions: 10
Worksheet time: 5mins
Mrs. Smith 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
It is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
brown stock
mirepoix
fish stock
white stock
Which of the following are the approximate cooking time for fish stock?
3-4hours
6-8hours
45minutes-1hour
8-10hours
These are different kinds of spices and seasoning in preparing stocks except _________.
bay Leaf
cajun seasoning
bouquet garni
curry powder
The kinds of _________ used to determine the kind of stock, except vegetable stock.
acid products
brown stock
bones
mirepoix
As a chef of a fine dining restaurant, Madie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?
glaze
stock
sauce
water
What kind of stock uses fish as its main ingredient?
brown stock
glace viand
fish stock
ham stock
What stock uses chicken bone as its main ingredient?
chicken stock
ham stock
fish stock
prawn stock
The vegetable stock approximate cooking time depends on the specific ingredients and the size of vegetable cut is __________.
3-4hours
6-8hours
45minutes-1hour
8-10hours
