WorksheetsChicken_The 6 Stocks & Broths Every Chef Needs to Learn
Total questions: 20
Worksheet time: 40mins
What is a Saucier?
A person who bakes bread
A person who grills meat
A person who makes desserts
A person responsible for sauces in a restaurant
What is the main difference between a home-cooked meal and a restaurant meal according to the text?
The cooking time
The use of fresh ingredients
The presentation of the dish
The use of stocks and sauces
What is the French term for chicken stock?
Bouillon
Consommé
Velouté
Bisque
Why is blanching bones important in making white chicken stock?
To cook the bones
To add color
To remove impurities
To add flavor
What is the purpose of using chicken feet in white chicken stock?
To add collagen
To add spice
To add sweetness
To add color
Which vegetable is used for its sweetness in the stock?
Onions
Fennel
Carrots
Celery
What is the role of black peppercorns in the stock?
To add spice
To add fragrance
To add sweetness
To add color
What is the ideal cooking time for a white chicken stock?
1.5 to 2 hours
1 hour
3 hours
30 minutes
What is the purpose of skimming the stock?
To add flavor
To remove impurities
To thicken the stock
To cool the stock
What is a white Velouté sauce made from?
Fish stock
White chicken stock
Vegetable stock
Brown chicken stock
How should chicken be poached in the stock?
Fully submerged
Half submerged
On a high boil
In cold stock
What is the purpose of reducing the stock?
To add color
To intensify flavor
To cool it down
To remove fat
What ingredient is added to thicken the white Velouté sauce?
Flour
Egg yolk
Butter
Cream
What is the final touch added to the white Velouté sauce?
Lemon juice
Vinegar
Soy sauce
Tomato paste
What is the main herb used in the white chicken stock?
Basil
Mint
Thyme
Oregano
What is the purpose of using a copper pan in stock preparation?
To reduce cooking time
To add flavor
To ensure even cooking
To add color
What is the role of caramelizing vegetables in stock preparation?
To add saltiness
To add sweetness and color
To add bitterness
To add acidity
What is the purpose of adding hard herbs at the beginning of stock preparation?
To add color
To add fragrance
To add bitterness
To add sweetness
What is the role of parsley in stock preparation?
To add sweetness
To add bitterness
To add color
To add a fresh finish
What is the purpose of using chicken carcasses in stock preparation?
To add sweetness
To add bitterness
To add color
To add depth of flavor
