WorksheetsStocks
Total questions: 14
Worksheet time: 7mins
What is a stock?
A flavorful liquid made by simmering bones and/or vegetables
A type of soup
A dessert
A type of bread
Stocks are often called the cook’s “__________ __________."
Building Blocks
Flavor base
Main dish
Dessert topping
Mirepoix is made of coarsely chopped onions, carrots, and ________.
Celery
Potatoes
Tomatoes
Peppers
What is the purpose of a bouquet garni?
To create a savory flavor
To sweeten the dish
To add color
To thicken the sauce
What is a sachet d'épices?
A small bag of spices
A type of cheese
A cooking pot
A dessert
What is the purpose of browning bones in the oven before placing them in a stockpot with water?
Gives the stock a richer flavor and dark color
Reduces the clarity of the stock
Reduces the richness of the stock
Creates a lighter color of stock
What is the first step in cooling stock?
Place in an ice-water bath
Transfer to a cool container
Stir often
Remove fat
To cool stock safely, where should you put the container?
Leave in temperature danger zone
Ice-Water Bath
Warm-Water Bath
Let sit on the counter
Fill in the blank: Remove cooled and _______________ fat from surface of stock.
melted
solidified
liquid
frozen
Why should stocks be called the 'building blocks' of soups and sauces?
They are easy to make
They add flavor and richness to the soups and sauces
They are inexpensive
They are quick to prepare
What 3 factors determine the quality of a stock?
Temperature, time, ingredients
Color, flavor, aroma
Thickness, color, aroma
Flavor, clarity, and body
Explain why you should NOT put a large stockpot of HOT STOCK in the refrigerator.
A) It saves energy
B) It prevents spoilage
C) the stock will stay in the temperature danger zone too long
D) It enhances flavor
_____ the bones rids them of some of the impurities that can cause cloudiness in a stock.
Brown
Blanching
Sweating
Simmering
_________ causes the bones and mirepoix to release flavor more quickly when liquid is added.
Blanching
Browning
Sweating
Simmering
