3RD QUARTER WEEK 1

What liquid byproduct will be produced if you will simmer meat, fish and vegetables?

• glaze

• stock

• sauce

• water

Which of the following stocks uses veal bone as its main ingredient?

• brown stock

• ham stock

• prawn stock

• white stock

What kind of stock uses fish as its main ingredient?

• brown stock

• fish stock

• glace viande

• ham stock

If Christine will use chicken bone as its main ingredient, what stock will she produce?

• fish stock

• ham stock

• prawn stock

• chicken stock

What type of stock is the easiest to prepare?

• brown stock

• fish stock

• white stock

• vegetable stock

What stock is made by boiling prawn shell?

• fish stock

• ham stock

• prawn stock

• vegetable stock

As a rule, which should not be added to the stock because it causes saltiness?

• MSG

• salt

• spices

• sugar

It is a flavorful liquid made by simmering meaty bones and vegetables with spices and herbs until their flavor is extracted.

• sauce

• stock

• cream

• condiments

When making stock, what makes it tasty and appetizing?

• appearance

• color

• ingredients

• smell

It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma.

• bones

• bonquet garni

• mirepoix

• scraps