Question

1. Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork.
D. Bouquet garni
A. Bones B. Scraps and left-over
C. Mirepoix
2. Complete the guidelines of preparing stocks." If a stock is boiled, it will be
D. Tasty
A. Clear
B. Cloudy
C. Soggy
3. Which of the following stocks uses veal bone as its main ingredient?
A. Brown stock
D. White stock
B. Prawn stock
C. Ham stock
4. Which of the following liquids is a by-product after the different food stuffs have been simmered?
A. Glaze
B. Sauce
C. Stock
D. Water
5. It refers to an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be
removed easily from the stock.
A. Bones B. Scraps and left-over C. Mirepoix D. Bouquet garni
6. It is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
A. Bones B. Scraps and left over C. Mirepoix D. Bouquet garni
7. Which ingredients is not usually added to a stock, as this causes it to become too salty, since most stocks are preserved
to make soup and sauces?
A. Salt
C. Species
D. Seasoning
8. Which of the following helps dissolve connective tissues, and extract flavor and body from bones? BONUS
A. Bones B. Scraps and left-over C. Mirepoix
D. acid products
9. What stock uses chicken bone as its main ingredient?
A. Fish stock
C. Prawn stock
B. Ham stock
D. Chicken stock
10. Among the different types of stock, which one is the easiest to prepare?
A. Brown stock
C. White stock
B. Fish stock
D. Vegetable stock
B. Sugar​

Answer 1

Answer:

hello

Explanation:

1.a

2.c

3.d

4.b

5.b

6.a

7.a

8.d

9.a

10.d

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dani

Answer 2

Answer:

The correct answer is

1. a) bones

2. c) soggy

3. a) Brown stock

4. c) stock

5. d) Bouquet Garni

6. c) Mirepoix

7. a) salt

8. d) acid products

9. d) chicken stock

10. d) vegetable stock

Explanation:

Stock (Fonds de Cuisine) could also be a liquid containing variety of the soluble nutrients and flavors of food which are extracted by prolonged and delicate simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is that the inspiration of soup’s sauces and gravies. Stocks are the foundation of the various important kitchen preparation therefore greatest possible care should be taken in their production. A stock could also be a flavorful liquid prepared by simmering meaty bones from meat and poultry and vegetables in water with aromatics. The liquid is used for the preparation of soup, sauce, etc and simmering cooking medium for vegetables and grains.

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