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WorksheetsChapter 17 Stocks
Total questions: 17
Worksheet time: 9mins
The three main ingredients in a mir poix are?
Onions 50%, carrots and celery 25% each
Celery 50%, carrots and onions 25% each
Carrots 50%, onions and celery 25% each
Carrots, Onions, and Celery all equal amounts
True or False
Bones are the main ingredient in all stocks except vegetable stock?
True
False
True or False
You should use very hot water to start your stock?
True
False
Bouquet Garni is a?
Cheese Cloth filled with parsley stems, whole black pepper corns, thyme stems, bay leaves
a fancy colonge
lavish buffet
A large party celebrated by the French on Bastille day
The four basic stocks are?
Poultry, beef, fish or seafood, and vegetable stock
Veal, crawfish, duck, and potato stock
Veal, beef, chicken, vegetable stock
Veal, beef, duck, and vegetable stock
A fish stock takes approximately how long to cook?
Under two hours
5-6 hours
6-8 hours
Over 24 hours
A chicken stock takes approximately how long to cook?
Under two hours
5-6 hours
10-12 hours
over 24 hours
What must you do to beef and veal bones before you make the stock?
Roast them for up to an hour until golden brown
Heavily salt them
Put them in raw
grind them into paste
For fish stock you might NOT include which of the mire proix ingredients so it does not color your stock?
Carrots
Celery
Onions
Mushrooms
Which stock does not require any bones?
Poultry stock
Beef Stock
Fish/Seafood stock
Vegetable Stock
What are the three characteristics of a good stock
Flavor, body, clarity
Smell, body, clarity
Flavor, smell, clarity
Clarity, Smell, body
Blanching bones before you make the stock will enhance?
Clarity
body
taste
smell
What is Jus?
a rich lightly reduced stock used as a source for roasted meats
similar to fish stock
an aromatic vegetable broth
clear, pale liquid
What is Remouillage?
a weak stock made from bones that have already been used
similar to fish stock
made from mirepoix, leeks, and turnips
an aromatic vegetable broth used for poaching fish
What is Court bouillon?
an aromatic vegetable broth used for poaching fish or vegetables
an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first
a highly flavored fish stock
a rich. lightly reduced stock used as a sauce for roasted meats
What is Fumet
similar to fish stock, highly flavored stock made from fish bones
a rich lightly reduced stock used as a sauce for roasted meats
a stock made from vegetables
sometimes referred as glaze, a reduced stock with a jelly like consistency
What is Glace?
sometimes referred as glaze, a reduced stock with a jelly like consistency
similar to fish stock
an aromatic vegetable broth
a clear pale liquid made by simmering bones
