Zusammenfassung der Ressource
Frage 1
Frage
What is the average time for cooking out a Brown Beef Stock?
Antworten
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8-10 hours
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24 Hours
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20-30 Minutes
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2 Hours
Frage 2
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What Stock would you use when making a Veloute?
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Brown Stock
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White Stock
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Shellfish Stock
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Master Stock
Frage 3
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How Should Stocks Be stored not for immediate use?
Antworten
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In a Fridge between 4-8 degrees centigrade labelled and dated in a suitable lidded container
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In a Store Cupboard at an ambient temperature labelled and dated
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Wrapped in Clingfilm and Frozen labelled and dated
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In a steel pot in the fridge labelled and dated
Frage 4
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What are the generally accepted 3 herbs added to most stocks?
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Dill, Chive, Parsley
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Parsley , Sage, Thyme
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Parsley Stalks, Bayleaf, Thyme
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Chervil. Basil, Coriander
Frage 5
Frage
Below are examples of what characteristics a good stock should have, pick the one most suitable?
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Clear, Clean distinct Flavour, little grease
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cloudy, good flavour, greasy
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clear, greasy, neutral flavour
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little grease, neutral flavour, clear
Frage 6
Frage
A Fresh Stock must be chilled to 4 degrees centigrade within ?
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4 Hours
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24 Hours
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90 minutes
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2 minutes
Frage 7
Frage
To make a Beef stock the bones should be in what state?
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Fresh, clean, little fat, marrow removed, cut down to a small size
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Fresh, include marrow, large in size, a little fat.
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Fresh, Dried, fat removed. lots of Blood
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Frozen, fat showing, marrow intact, large in size
Frage 8
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What is a Master Stock?
Frage 9
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What is an Estouffade ?
Frage 10
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When adding the Vegetables to a Fish Stock how should they be cut?
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In a Mirepoix
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Shredded
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In a Paysanne
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In a Concasse