What is the main purpose of stock in cooking?
TLE 10

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Education
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Professional Development
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Easy
justine delacruz
Used 3+ times
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36 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
a) To act as a main dish on its own
b) To serve as the base for many soups, sauces, and other dishes
To replace water in baking recipes
To be used only in gourmet cooking
2.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
What is mirepoix?
A type of broth used in French cooking
A thickened stock used in soups
A mixture of chopped onions, celery, and carrots
A sauce made with roux and vegetables
3.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
Which of the following is NOT a key ingredient in brown stock?
Roasted bones
Mirepoix
Tomato products
Milk
4.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
How is white stock different from brown stock?
a) White stock uses only vegetables, while brown stock uses meat.
b) White stock uses unroasted bones, while brown stock uses roasted bones.
c) Brown stock contains dairy products, while white stock does not.
d) White stock is only used in desserts.
5.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
What is the difference between broth and bouillon cubes?
a) Broth is liquid, while bouillon cubes are dehydrated.
b) Broth is only made from vegetables, while bouillon cubes contain meat.
c) Bouillon cubes are only used in Asian cuisine.
d) Broth must always be clarified before use.
6.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
Which type of soup is based on a clear, unthickened broth or stock?
a) Thick soups
b) Clear soups
c) Specialty soups
d) Chowders
7.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
Which of the following soups is made with shredded vegetables and named after a French cutting style?
a) Consommé
b) Julienne soup
Purée soup
Bisque
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