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Mastering the Art of Stock

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Questions and Answers

Which word is the French term for stock?

Base
Fond (correct)
Sauce
Meat

What is the main ingredient of stocks, besides water?

Seasonings
Vegetables
Bones (correct)
Meat

Which type of stock is made from fish bones and trimmings?

Chicken stock
Beef stock
Fish stock (correct)
White stock

Which sauce is not listed under the category of Velouté sauce?

Small Sauces (A) Signup and view all the answers

Which sauce is considered a Brown Sauce?

Espagnole (C) Signup and view all the answers

Which sauce is not listed under the category of Butter Sauces?

Compound butter (A) Signup and view all the answers

Which of the following bones is commonly used in stock-making?

Knuckle bones (A) Signup and view all the answers

What is the purpose of blanching bones in stock-making?

To remove impurities that cause cloudiness (A) Signup and view all the answers

Which of the following is NOT commonly used as a seasoning in stocks?

Cinnamon (C) Signup and view all the answers

What is the ratio of bones to mirepoix to water in stock-making?

80% bones, 10% mirepoix, 10% water (A) Signup and view all the answers

Which of the following is a procedure for preparing fish stock?

Sweat the mirepoix and fish bones in butter. (D) Signup and view all the answers

What is the literal meaning of the French term 'remouillage'?

Rewetting (A) Signup and view all the answers

Which of the following is a reduction?

A stock concentrated by boiling or simmering to evaporate part of the water. (C) Signup and view all the answers

What is the main purpose of a sauce?

To season, flavor, and enhance other foods. (B) Signup and view all the answers

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