Week 1 POST- TEST

Week 1 POST- TEST

10th Grade

5 Qs

quiz-placeholder

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Week 1 POST- TEST

Week 1 POST- TEST

Assessment

Quiz

Life Skills

10th Grade

Medium

Prepare stocks required for menu item

Standards-aligned

Created by

mercy jacolbia

Used 12+ times

FREE Resource

5 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

glaze

stock

sauce

water

Tags

Prepare stocks required for menu item

2.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

brown stock

ham stock 

prawn stock

white stock

3.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

3.What kind of stock uses fish bones as its main ingredient?

brown stock

glace viande

fish stock

ham stock

4.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

bones

bonquet garni

mirepoix

scraps

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

5. When making stock, what makes it tasty and appetizing?

appearance

color

smell

  ingredients