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WorksheetsQ2-TLE10-STOCKS
Total questions: 15
Worksheet time: 11mins
What is the approximate cooking time for fish stock?
3 to 4 hours
8 to 10 hours
30 min to 45 min
45 min to 1 hour
What ingredient is used to extract flavor and body from bones?
Bouillon cubes
Mirepoix
Acid products
Seasoning and Spices
How long do we need to simmer a beef to produce a flavorful white beef stock?
45 minutes to 1 hour
3 to 4 hours
6 to 8 hours
8 to 10 hours
What is the basic formula for mirepoix?
1 part onion, 1 part celery, 1 part carrot
2 parts onion, 1 part celery, 1 part carrot
1 part onion, 1 part celery, 2 parts carrot
2 parts onion, 1 part celery, 2 parts carrot
Which of the following is NOT an example of Seasoning and Spices?
Bay Leaf
Paprika
Vinegar
Pepper
The classification of stock that is made from beef or veal bones that have been browned in an oven is called (a) .
The French term (a) is the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
The most flavorful ingredient used in stock is (a) .
The (a) is made from beef or veal bones.
The assortment of fresh herbs and other aromatic ingredients like leek, celery, bay leaf, peppercorns, and garlic is called (a) .
More Bones + Less Water = flavorful stock
True
False
Salt is usually added to a stock.
True
False
Vegetables are added to the stock before the meat.
True
False
If a stock is simmered, it will be cloudy.
True
False
In preparing stocks, you should start with cold water.
True
False
