Stocks (cookery 10 Q3)
Authored by JANNETH CENTENO
Other
10th Grade
Used 3+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
They are referred to in French as fonds de cuisine,or "the foundation of cooking."
A. stocks
B. soup
C. sauces
D. menu
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is made from chicken bones.
A. chicken stock
B. White stock
C. Brown stock
D. Fish stock
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is made from beef or veal bones that have been browned in an oven.
A. Brown Stock
B. White Stock
C. Fish Stock
D. Vegetable Stock
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Most of the flavor and body of stocks are derived the ______of beef,veal,chicken fish and pork.
A. Bones
B. Mirepoix
C. Acid products
D. Bouquet Garni
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is the French term for the combination of coarsely chopped onions, carrots and celery used for stocks.
A. Acid products
B. Fonds de cuisine
C. Mirepoix
D. Fond de poisson
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