Q2-TLE10-STOCKS

Q2-TLE10-STOCKS

10th Grade

15 Qs

quiz-placeholder

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Q2-TLE10-STOCKS

Q2-TLE10-STOCKS

Assessment

Quiz

Architecture, Education

10th Grade

Medium

Created by

Madelyn Montoya

Used 38+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is the approximate cooking time for fish stock?

3 to 4 hours

8 to 10 hours

30 min to 45 min

45 min to 1 hour

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What ingredient is used to extract flavor and body from bones?

Bouillon cubes

Mirepoix

Acid products

Seasoning and Spices

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

How long do we need to simmer a beef to produce a flavorful white beef stock?

45 minutes to 1 hour

3 to 4 hours

6 to 8 hours

8 to 10 hours

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the basic formula for mirepoix?

1 part onion, 1 part celery, 1 part carrot

2 parts onion, 1 part celery, 1 part carrot

1 part onion, 1 part celery, 2 parts carrot

2 parts onion, 1 part celery, 2 parts carrot

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following is NOT an example of Seasoning and Spices?

Bay Leaf

Paprika

Vinegar

Pepper

6.

FILL IN THE BLANK QUESTION

1 min • 1 pt

The classification of stock that is made from beef or veal bones that have been browned in an oven is called __________.

7.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

The French term ___________ is the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

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