WorksheetsStocks in Cooking Quiz
Total questions: 36
Worksheet time: 18mins
Why are stocks considered important in a professional kitchen?
They are an important part of any professional kitchen
They are used only for decoration
They are only used in baking
They are not used in cooking
Which qualities are important in a stock?
Flavor, clarity, and body
Color, sweetness, and crunchiness
Sourness, dryness, and thickness
Spiciness, saltiness, and bitterness
How long may it take to properly cook a stock?
Up to 24 hours
5 minutes
1 hour
2 days
How many essential parts are there to all stocks?
4
2
3
5
What is mirepoix made of?
Coarsely chopped onion, carrots, and celery
Chopped tomatoes, garlic, and basil
Sliced potatoes, peas, and corn
Minced beef, onions, and peppers
What percentage of onions are used in a traditional mirepoix mixture?
50%
25%
75%
10%
What is a sachet d’epices?
A bag of herbs and spices
A type of bread
A cooking pot
A sauce
Which type of stock is an amber liquid made by simmering bones that have been browned first?
Brown stock
White stock
Fumet
Court bouillon
What is fumet?
A highly flavored stock made with fish bones
A vegetable broth with acidic products
A clear, pale liquid made from poultry bones
An amber liquid made from browned bones
Which type of stock is sometimes used to replace water as the liquid in a stock?
Remouillage
Bouillon
Glace
Consommé
What is Jus commonly used for?
As a sauce for roasted meats
As a base for vegetable soup
As a marinade for fish
As a dressing for salads
Which vegetables are usually included in vegetable stock?
Mirepoix, leeks, and turnips
Carrots, potatoes, and peas
Broccoli, spinach, and corn
Cabbage, onions, and peppers
What ingredients may be added to vegetable stock to flavor or darken it?
Tomatoes, garlic, and seasonings
Apples, cinnamon, and nutmeg
Lemon, basil, and sugar
Beef, pepper, and cream
What may be done to vegetables before adding them to vegetable stock?
They may be roasted
They may be fried
They may be boiled
They may be steamed
What is the purpose of blanching bones when preparing stock?
To rid bones of impurities that cause cloudiness
To add flavor to the bones
To make the bones softer
To color the bones golden brown
Which step is involved in blanching bones for stock?
Cover with cold water and bring to a slow boil
Roast in a hot oven for an hour
Add spices and herbs
Fry the bones in oil
When sweating bones and/or vegetables for stock, what should they be cooked in?
A small amount of fat over low heat
A large amount of water over high heat
No fat, just dry roasting
A small amount of sugar over medium heat
Which types of stock are considered to have the strongest flavors?
Fish, chicken, and beef
Vegetable, lamb, and pork
White veal, turkey, and duck
Mushroom, tomato, and carrot
What is white veal stock considered in terms of flavor?
Neutral
Strong
Sweet
Bitter
How should mirepoix be prepared for stocks with short cooking times?
Sliced or chopped in small pieces
Cut into large pieces of 1 or 2 inches long
Left whole
Pureed
When should bouquet garni or sachet d’epices be added to stock?
At the beginning of cooking
In the last hour of cooking
After the stock is finished
Before adding water
What is the purpose of adding bouquet garni or sachet d’epices in the last hour of cooking stock?
To thicken the stock
To bring out flavors and prevent loss or development of unpleasant flavors by overcooking
To cool the stock
To change the color of the stock
How many pounds of bones are needed to make 1 gallon of chicken, beef, veal, or game stock?
8 lbs.
4 lbs.
11 lbs.
6 lbs.
How many pounds of vegetables are needed to make 1 gallon of vegetable stock?
4 lbs.
8 lbs.
11 lbs.
1 lb.
How much mirepoix is added to 1 gallon of vegetable stock?
¾ lb.
1 lb.
2 lbs.
½ lb.
What is the process of removing fat that has cooled and hardened from the surface of stock called?
Degreasing
Boiling
Seasoning
Marinating
Which liquid is used in making Bechamel sauce?
Milk
Brown Stock
Clarified Butter
Tomatoes & Light colored stock
What is the primary use of roux in cooking?
As a thickener for sauces, soups, and stews
As a sweetener for desserts
As a topping for salads
As a marinade for meats
Which ingredients are traditionally used to make Bechamel sauce?
Scalded milk and white flour-butter roux
Tomato and olive oil
Egg yolk and lemon juice
Chicken stock and vegetables
Which type of stock is used to prepare a velouté sauce?
Light stock
Dark stock
Vegetable stock
Beef stock
Which ingredient is commonly used to clarify stock?
Milk
Flour
Butter
Egg whites
What is the recommended cooking time for a basic chicken stock?
1 hour
8 to 10 hours
30 minutes
3 to 4 hours
Which of the following is NOT a basic component of a traditional stock?
Water
Salt
Bones
Mirepoix
Which vegetable is most commonly used as the largest component in mirepoix?
Celery
Onion
Carrot
Leek
What is the main reason for simmering stock gently rather than boiling it?
To add more flavor quickly
To reduce cooking time
To cook vegetables faster
To prevent cloudiness and preserve clarity
Which of the following is NOT typically included in a bouquet garni?
Tomato
Parsley stems
Bay leaf
Thyme
