What are the four essential parts of stocks?

Culinary Stocks and Sauces Quiz

Quiz
•
Other
•
12th Grade
•
Medium
Larry Alford
Used 1+ times
FREE Resource
11 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Major flavoring ingredient, Liquid, Mirepoix, Aromatics
Rice, Beans, Pasta, Potatoes
Salt, Pepper, Oil, Vinegar
Flour, Sugar, Butter, Eggs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the proportions of onions, carrots, and celery in mirepoix?
50% onions, 25% carrots, 25% celery
40% onions, 30% carrots, 30% celery
45% onions, 35% carrots, 20% celery
60% onions, 20% carrots, 20% celery
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of bouquet garni in stocks?
To add sweetness to the stock
To thicken the stock
To add color to the stock
To create a savory smell
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of stock is made from simmering bones and/or vegetables for 24 hours?
Stock
Broth
Bouillon
Fumet
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of blanching bones in stock preparation?
To brown the bones
To add flavor to the bones
To rid impurities and cloudiness
To thicken the stock
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient used as a thickener in mother sauces?
Liaison
Beurre manié
Slurry
Roux
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which classical mother sauce is made from brown stock and brown roux?
Brown or espagnole sauce
Velouté
Béchamel
Tomato sauce
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