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WorksheetsPRE-TEST - COOKERY - GRADE 10 - THURSDAY
Total questions: 10
Worksheet time: 5mins
It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma.
STOCK
SOUP
BROTH
It is based on a clear, unthicken broth or stock.
THICK SOUP
THIN SOUP
CLEAR SOUP
They may serve plain or garnished.
THICK SOUP
THIN SOUP
CLEAR SOUP
It is thickened to provide a heavier consistency.
THICK SOUP
THIN SOUP
CLEAR SOUP
It is a soup finished with a heavy cream.
THICK SOUP
THIN SOUP
CLEAR SOUP
It helps to dissolve connective tissues and extract flavor and body from bones.
Scraps and Leftovers
Acid Products
Seasonings and Spices
Stocks are defined as...
The most basic preparations found in professional kitchen.
The least preparations found in professional kitchen.
The most difficult preparations found in professional kitchen.
"fonds de cuisine" means..
The foundation of stocks.
The foundation of cooking.
The foundation of eating.
What is the appropriate cooking time for vegetable stock?
30 mins to 1 hr.
40 mins to 1 hr.
45 mins to 1 hr.
Salt is not usually added to a stock, as this causes it to become too salty.
True.
False.
