Stocks

1

What is the average time for cooking out a Brown Beef Stock?

1

What Stock would you use when making a Veloute?

1

How Should Stocks Be stored not for immediate use?

1

What are the generally accepted 3 herbs added to most stocks?

1

Below are examples of what characteristics a good stock should have, pick the one most suitable?

1

A Fresh Stock must be chilled to 4 degrees centigrade within ?

1

To make a Beef stock the bones should be in what state?

1

What is a Master Stock?

1

What is an Estouffade ?

1

When adding the Vegetables to a Fish Stock how should they be cut?

Use this to check your Stock Knowledge prior to your formative underpinning knowledge test. Look for more research at http://en.wikipedia.org/wiki/Stock_(food)

Stocks

What is the average time for cooking out a Brown Beef Stock?

What Stock would you use when making a Veloute?

How Should Stocks Be stored not for immediate use?

What are the generally accepted 3 herbs added to most stocks?

Below are examples of what characteristics a good stock should have, pick the one most suitable?

A Fresh Stock must be chilled to 4 degrees centigrade within ?

To make a Beef stock the bones should be in what state?

What is a Master Stock?

What is an Estouffade ?

When adding the Vegetables to a Fish Stock how should they be cut?