10 Questions
A paring knife typically has a long, serrated blade.
False
A bread knife is designed for use on harder food items.
False
Cleaver knives have a round-shaped blade.
False
A boning knife usually has a dull edge.
False
A fillet knife has a rigid blade.
False
White stock is made from veal and beef bones only.
False
Poultry stock has a pleasant poultry flavor when the cooking involves browning the bones.
False
Collagen and connective tissues in bones form gelatin when they solidify.
True
Mirepoix is used to thicken the stock.
False
Well-made stocks will remain liquid even when chilled.
False
Test your knowledge on different types of broths and stocks used in cooking, including white stock, court bouillon, and broth. Learn about their ingredients, flavors, and uses.
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