Foundations One Ch. 17 "Stocks"

Foundations One Ch. 17 "Stocks"

12th Grade

23 Qs

quiz-placeholder

Similar activities

Personal Finance 5.00 Saving and Investing

Personal Finance 5.00 Saving and Investing

9th - 12th Grade

22 Qs

USE OF VARIOUS STOCKS AND BASES FOR A VARIETY OF SOUPS

USE OF VARIOUS STOCKS AND BASES FOR A VARIETY OF SOUPS

12th Grade

21 Qs

Introduction to Pasta Review

Introduction to Pasta Review

9th - 12th Grade

21 Qs

National 5 Bus Mgt Ops Suppliers/Inventory

National 5 Bus Mgt Ops Suppliers/Inventory

KG - University

20 Qs

Final SP FALL 2022

Final SP FALL 2022

9th - 12th Grade

20 Qs

Grains :)

Grains :)

9th - 12th Grade

23 Qs

PF Investing

PF Investing

10th - 12th Grade

27 Qs

La description

La description

4th Grade - University

22 Qs

Foundations One Ch. 17 "Stocks"

Foundations One Ch. 17 "Stocks"

Assessment

Quiz

Other

12th Grade

Easy

Created by

James Eaton

Used 10+ times

FREE Resource

AI

Enhance your content

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

23 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

aromatics.

mirepoix.

bouquet garni.

sachet d’épices.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sachet d’épices and bouquet garni are known as

mirepoix.

flower stems.

aromatics.

trimmings.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Bordelaise, lyonnaise, and béarnaise are all

thickeners

roux

derivative sauces.

compound butters.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

aromatics

mirepoix

bouquet garni

sachet d’épices.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A flavorful liquid made by gently simmering bones and/or vegetables is a

Sauce

soup

stock

ragout

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a

jus

glace

remouillage

court bouillon.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which grand sauce is made from milk and white roux?

Velouté

Béchamel

Hollandaise

Create a free account and access millions of resources

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

By signing up, you agree to our Terms of Service & Privacy Policy

Already have an account?