WorksheetsCooking Stocks Quiz
Total questions: 44
Worksheet time: 22mins
What is a stock?
A type of soup
A flavorful liquid made by simmering bones and/or vegetables
A type of sauce
A cooking method
How long can it take to cook a stock?
1 hour
6 hours
12 hours
24 hours
Why is it cost-effective to use vegetable, meat, and fish trimmings in stocks?
They add color
They are expensive
They are usually discarded
They enhance the texture
What are the most important attributes to consider when preparing stocks?
Flavor, clarity, and body
Color, texture, and aroma
Temperature, time, and taste
Size, shape, and smell
What are stocks often called in cooking?
The cook's building blocks
The chef's secret ingredient
The baker's foundation
The kitchen's mystery
What is one common use for stocks in cooking?
Base for soups and creams
Topping for desserts
Filling for pastries
Garnish for salads
What is the major flavoring ingredient in a stock?
Vegetables
Major flavoring ingredient, such as meat and bones
Herbs
Spices
What is the most common liquid used in making a stock?
Milk
Juice
Liquid, most often water
Oil
What is the term for the mixture of onions, carrots, and celery used in stocks?
Bouquet garni
Mirepoix (meer-PWAH)
Roux
Consommé
Which component of a stock is responsible for adding fragrance?
Salt
Sugar
Aromatics
Vinegar
What is a mirepoix typically composed of?
Celery, carrots, and onions
Potatoes, tomatoes, and garlic
Peppers, mushrooms, and zucchini
Spinach, kale, and broccoli
What is the composition of a traditional mirepoix?
50% onions, 25% carrots, 25% celery
40% onions, 30% carrots, 30% celery
60% onions, 20% carrots, 20% celery
50% onions, 30% carrots, 20% celery
In a white mirepoix, what ingredient is substituted for carrots?
Parsnips
Potatoes
Turnips
Radishes
Which additional ingredients are used in a white mirepoix?
Onions, leeks, and mushrooms
Garlic, tomatoes, and peppers
Potatoes, peas, and corn
Spinach, kale, and broccoli
What size should mirepoix be cut for short cooking times, such as fish stock?
1-2 inch cuts or whole
Sliced or diced in half-inch cuts
Quarter-inch cuts
Whole pieces only
For longer cooking times, such as beef stock, how should mirepoix be cut?
Sliced or diced in half-inch cuts
1-2 inch cuts or whole
Quarter-inch cuts
Minced finely
What is the purpose of aromatics in cooking?
To add sweetness
To create a savory smell
To add color
To thicken sauces
What is a bouquet garni typically made of?
Dried fruits and nuts
Fresh herbs like thyme, parsley stems, and bay leaf
Cheese and crackers
Spices like cinnamon and nutmeg
What is a sachet d'épices?
A type of cheese
A bag of herbs wrapped in cheesecloth
A sweet dessert
A type of bread
Which of the following is NOT typically included in a sachet d'épices?
Parsley stems
Dried thyme
Cracked peppercorns
Sugar
What is the first step in preparing stock?
Skim as necessary
Bring to simmer
Combine major flavorings and cold liquid
Add mirepoix and aromatics
When should mirepoix and aromatics be added while preparing stock?
At the beginning
After skimming
Last hour of cooking
After bringing to simmer
What is the purpose of simmering when preparing stock?
To cool the stock
To develop flavor, body, and color
To remove impurities
To thicken the stock
What can be used to strain stock?
A metal sieve
A plastic bag
Cheescloth or coffee filter
A paper towel
What should you do with the stock after straining?
Discard it
Use immediately or store
Freeze it
Boil it again
What is another name for the liquid obtained from simmering meats or vegetables?
Stock
Broth
Sauce
Gravy
Which type of stock is described as an amber liquid made from simmering poultry, beef, veal, or game bones?
Bouillon
Court bouillon
Brown stock
White stock
What is the primary use of court bouillon?
Making soups
Poaching fish or vegetables
Baking
Frying
What is a characteristic of remouillage stock?
Strong flavor
Weak stock
Made from fresh bones
Contains leafy greens
Which ingredients are used to make vegetable stock?
Poultry bones
Mirepoix, leeks, and turnips
Fish bones
Leafy greens
What is a defining feature of white stock?
Dark color
Made with tomatoes
Clear, pale liquid
Contains garlic
What is a fumet?
A type of sauce for roasted meats
A highly flavored stock made with fish bones
A reduced stock with jelly-like consistency
A type of brown stock
What is a glace?
A sauce for roasted meats
A type of fish stock
A reduced stock with jelly-like consistency
A lightly reduced stock
What is a jus?
A type of glaze
A rich, lightly reduced stock
A highly flavored fish stock
A stock made with chicken bones
What is the required amount of bones/vegetables for making a chicken, beef, or veal game stock?
8 pounds
11 pounds
4 pounds
6 pounds
How much water is needed for making a fish or shellfish stock?
6 quarts
5 quarts
4 quarts
3 quarts
What is the amount of mirepoix required for a vegetable stock?
1 pound
¾ pound
½ pound
1¼ pounds
What is the purpose of blanching bones when preparing stock?
To add flavor
To rid impurities and cloudiness
To cook the bones thoroughly
To add color
What is the first step in blanching bones for stock?
Bring to a slow boil
Remove floating waste or scum
Put bones in a stockpot
Cover with cold water
After covering the bones with cold water, what is the next step in the blanching process?
Add salt
Bring to a slow boil
Remove floating waste or scum
Add vegetables
What is the first step in blanching bones?
Bring to a slow boil
Drain the bones
Cover with cold water
Skim the surface
How many pounds of bones are used in the blanching process?
Five pounds
Eight pounds
Ten pounds
Twelve pounds
What should be done after the bones reach a full boil?
Add more water
Skim the surface
Drain the bones
Add seasoning
What is the purpose of skimming the surface during the blanching process?
To add flavor
To remove impurities
To cool the water
To thicken the broth
