WorksheetsStocks
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What is the correct ratio of liquid to nourishing element in stock preparation?
a)
1 to 1
b)
2 to 1
c)
3 to 1
d)
4 to 1
2.
Which of the following is NOT a component of mirepoix?
a)
Carrots
b)
Celery
c)
Tomatoes
d)
Onions
3.
What temperature should stock be reheated to for food safety?
a)
135°F (57°C)
b)
145°F (63°C)
c)
165°F (74°C)
d)
175°F (79°C)
4.
Which stock type requires roasting bones before preparation?
a)
Fish stock
b)
White stock
c)
Vegetable stock
d)
Brown stock
5.
What is the primary difference between a fumet and regular fish stock?
a)
Cooking time
b)
The addition of acid
c)
Type of fish used
d)
Temperature used
6.
What is the recommended cooking time for vegetable stock?
a)
15-30 minutes
b)
30-45 minutes
c)
1-2 hours
d)
2-3 hours
7.
Which vegetable should NOT be used in an all-purpose vegetable stock?
a)
Celery
b)
Onions
c)
Cauliflower
d)
Carrots
8.
What is the correct proportion of vegetables in a traditional mirepoix?
a)
Equal parts of all vegetables
b)
Two parts onions, one part celery, one part carrots
c)
One part onions, two parts celery, one part carrots
d)
Three parts onions, one part carrots
9.
What is the process of adding liquid to dissolve browned bits in a roasting pan called?
a)
Reduction
b)
Deglazing
c)
Venting
d)
Blanching
10.
Which cooling method for stock is NOT recommended?
a)
Using Rapi-Kool®
b)
Placing in containers less than 4 inches deep
c)
Using an overflow pipe system
d)
Cooling in the refrigerator
11.
What happens when stock is reduced to create a glaze?
a)
It becomes cloudy
b)
It turns solid when refrigerated
c)
It becomes more acidic
d)
It loses its flavor
12.
How often should stock be stirred during simmering?
a)
Every 15 minutes
b)
Every 30 minutes
c)
Once per hour
d)
It should not be stirred
13.
What is the purpose of the fat layer that forms on chilled stock?
a)
Adds flavor
b)
Acts as a preservative
c)
Improves texture
d)
Increases nutritional value
14.
When using commercial stock bases, what ingredient should NOT be listed first for best quality?
a)
Meat extract
b)
Salt
c)
Fish extract
d)
Poultry extract
15.
What temperature should bones be roasted at for brown stock?
a)
325°F (163°C)
b)
350°F (177°C)
c)
375°F (191°C)
d)
400°F (204°C)
16.
What is the holding temperature for stock during service?
a)
125°F (52°C) or above
b)
130°F (54°C) or above
c)
135°F (57°C) or above
d)
140°F (60°C) or above
17.
Which herb is typically included in a bouquet garni?
a)
Rosemary
b)
Thyme
c)
Sage
d)
Basil
18.
What is the primary purpose of blanching bones before making white stock?
a)
To add flavor
b)
To keep the stock clear
c)
To reduce cooking time
d)
To increase nutritional value
19.
How should bones be arranged in a roasting pan for brown stock?
a)
Stacked in multiple layers
b)
In a single layer
c)
Randomly placed
d)
In a pyramid formation
20.
What is the recommended storage time for properly cooled stock in a refrigerator?
a)
1-2 days
b)
Several days
c)
Two weeks
d)
One month
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