Q3L1-LO1

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

• Fish stock

• Vegetable stock

• Brown stock

• White stock

2. What stock uses the chicken bone as its main ingredient?

• Fish stock

• Beef stock

• Chicken stock

• Brown stock

3. Is a clear thin flavored liquid extracted from meat bones, vegetables and spices

• Sauce

• Soup

• Stock

• Store

4. Among the different types of stock, which one is the easiest to prepare?

• Brown stock

• Vegetable stock

• White stock

• Chicken stock

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

• MSG

• Salt

• Spices

• Sugar

6. Mrs. Clark will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?

• aromatic

  flavoring

• garlic

• ginger

• smoke

7. What makes the stock tasty and appetizing?

• appearance

• color

• ingredients

• smell

8. It is richer in taste and the finest in flavor than stock.

• Spices

• Broth

• Sauce

• Soup

9. It is considered the most body and flavor of the stock.

• Acid products

• Seasoning and spices

• Bones

• Mirepoix

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

• Mirepoix

• Mierpoix

• Meripoix

• Mirepiox