14 Questions
Which word is the French term for stock?
Fond
What is the main ingredient of stocks, besides water?
Bones
Which type of stock is made from fish bones and trimmings?
Fish stock
Which sauce is not listed under the category of Velouté sauce?
Small Sauces
Which sauce is considered a Brown Sauce?
Espagnole
Which sauce is not listed under the category of Butter Sauces?
Compound butter
Which of the following bones is commonly used in stock-making?
Knuckle bones
What is the purpose of blanching bones in stock-making?
To remove impurities that cause cloudiness
Which of the following is NOT commonly used as a seasoning in stocks?
Cinnamon
What is the ratio of bones to mirepoix to water in stock-making?
80% bones, 10% mirepoix, 10% water
Which of the following is a procedure for preparing fish stock?
Sweat the mirepoix and fish bones in butter.
What is the literal meaning of the French term 'remouillage'?
Rewetting
Which of the following is a reduction?
A stock concentrated by boiling or simmering to evaporate part of the water.
What is the main purpose of a sauce?
To season, flavor, and enhance other foods.
Quiz: How to Prepare Brown Stock and Fish Stock Test your knowledge on the steps involved in preparing brown stock and fish stock. From simmering slowly for hours to straining the stock through a china cap lined with cheesecloth, this quiz will assess your understanding of the procedures required to make these flavorful stocks. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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