Stocks

While meat adds flavor to stock, bones add flavor as well as ___. 

• texture
• body
• color
• clarity

In general, when preparing stock, 1 lb of mirepoix is added for every 

• 5
• 10
• 15
• 20

Most sticks are flavored with three herbs____

• Basil, thyme, and sage
• bay laf, chives, and tarragon
• parsley, rosemary, and sage
• thyme, bay leaf, and parsley

In general, 1 lb of bones will yield___ of finished stock. 

• 1 cup
• 2 cups 
• 3 cups 
• 4 cups

A good stock with flavor will generally appear___. 

• clear
• cloudy
• slightly murky
• opaque

Brown stock can be made from all bones, except___bones

• wild game
• chicken
• fish
• young animals

Properly chilled stock should have a shelf life of___. 

• 3 days
• 5 days
• 1 week
• 3 weeks

Vegetable stocks lack the mouthfeel of meat-based stocks because vegetables 

• contain no collagen
• contain excessive collagen
• have strong individual flavors
• prepared for vegetable stocks are cooed for a shroter time