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WorksheetsCookery 10
Total questions: 5
Worksheet time: 50secs
After the stock has been stored, it must be degreased before it can be used. Why do you need to do the process?
It is easier to heat up degreased stock
The grease will ruin the flavor of stock, turning it rancid
Degreasing makes it clearer and purer, while also removing fat
All the fat must be skimmed off the stock for it to be healthy
Roasting bones to enhance the flavor and color of stock is a process known as?
Blanching
Browning
Sweating
Parboiling
Which of the following French word refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock?
Bouillon
Bouquet Garni
Mirepoix
Mise en place
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of___________.
Aromatics
Bouillon
Bouquet Garni
Mirepoix
A flavorful liquid made by gently simmering bones and/or vegetables is a___________.
Sauce
Slurry
Soup
Stock
