Stocks (cookery 10 Q3)

They are referred to in French as fonds de cuisine,or "the foundation of cooking."

• A. stocks

• B. soup

• C. sauces

• D. menu

It is made from chicken bones.

• A. chicken stock

• B. White stock

• C. Brown stock

• D. Fish stock

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

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

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