What is the approximate cooking time for fish stock?
Q2-TLE10-STOCKS

Quiz
•
Architecture, Education
•
10th Grade
•
Medium
Madelyn Montoya
Used 38+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
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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