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?

    <p>Small Sauces</p> Signup and view all the answers

    Which sauce is considered a Brown Sauce?

    <p>Espagnole</p> Signup and view all the answers

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

    <p>Compound butter</p> Signup and view all the answers

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

    <p>Knuckle bones</p> Signup and view all the answers

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

    <p>To remove impurities that cause cloudiness</p> Signup and view all the answers

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

    <p>Cinnamon</p> Signup and view all the answers

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

    <p>80% bones, 10% mirepoix, 10% water</p> Signup and view all the answers

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

    <p>Sweat the mirepoix and fish bones in butter.</p> Signup and view all the answers

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

    <p>Rewetting</p> Signup and view all the answers

    Which of the following is a reduction?

    <p>A stock concentrated by boiling or simmering to evaporate part of the water.</p> Signup and view all the answers

    What is the main purpose of a sauce?

    <p>To season, flavor, and enhance other foods.</p> Signup and view all the answers

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