9 Questions
What type of knife is best used for precision trimming and paring?
Boning knife
Which type of stock is made from veal and beef?
Brown stock
What gives body to a stock when bones break down?
Collagen
What is the best source of gelatin in bones for stock making?
Cartilage
What does a well-made stock do when chilled?
Solidify
Which knife has a long, evenly sized blade with a serrated edge like a saw?
Cleaver/butcher's knife
What does skimming fat and impurities from a stock help to achieve?
Enhance the flavor
What set of bones does mirepoix typically include?
Poultry bones
What is the purpose of blanching bones before making stock?
To remove blood
Test your knowledge on evaluating quality aspects such as color, clarity, flavor, aroma, and body of broth. Learn about different types like white stock, broth, blanching bones, and court bouillon used in cooking techniques.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
