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1502508
Stocks
Description
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)
No tags specified
culinary arts
cooking
cookery
level 2 and 3
Quiz by
simon stocker
, updated more than 1 year ago
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Created by
simon stocker
almost 10 years ago
274
5
0
Resource summary
Question 1
Question
What is the average time for cooking out a Brown Beef Stock?
Image:
images (image/jpg)
Answer
8-10 hours
24 Hours
20-30 Minutes
2 Hours
Question 2
Question
What Stock would you use when making a Veloute?
Image:
imagesQ1LGF30D (image/jpg)
Answer
Brown Stock
White Stock
Shellfish Stock
Master Stock
Question 3
Question
How Should Stocks Be stored not for immediate use?
Image:
imagesMWMPO4FW (image/jpg)
Answer
In a Fridge between 4-8 degrees centigrade labelled and dated in a suitable lidded container
In a Store Cupboard at an ambient temperature labelled and dated
Wrapped in Clingfilm and Frozen labelled and dated
In a steel pot in the fridge labelled and dated
Question 4
Question
What are the generally accepted 3 herbs added to most stocks?
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untitled (image/png)
Answer
Dill, Chive, Parsley
Parsley , Sage, Thyme
Parsley Stalks, Bayleaf, Thyme
Chervil. Basil, Coriander
Question 5
Question
Below are examples of what characteristics a good stock should have, pick the one most suitable?
Image:
imagesSAYOPUMX (image/jpg)
Answer
Clear, Clean distinct Flavour, little grease
cloudy, good flavour, greasy
clear, greasy, neutral flavour
little grease, neutral flavour, clear
Question 6
Question
A Fresh Stock must be chilled to 4 degrees centigrade within ?
Image:
untitled (image/png)
Answer
4 Hours
24 Hours
90 minutes
2 minutes
Question 7
Question
To make a Beef stock the bones should be in what state?
Image:
imagesTTKCOPCP (image/jpg)
Answer
Fresh, clean, little fat, marrow removed, cut down to a small size
Fresh, include marrow, large in size, a little fat.
Fresh, Dried, fat removed. lots of Blood
Frozen, fat showing, marrow intact, large in size
Question 8
Question
What is a Master Stock?
Image:
imagesWI3DIJCY (image/jpg)
Answer
A stock made by a Master Chef
An Oriental Stock
The best quality Stock you can make
A double strength stock
Question 9
Question
What is an Estouffade ?
Image:
images (image/jpg)
Answer
a Double strength Stock
A name for a Spanish Stock
A stock that has set to jelly
A Game stock
Question 10
Question
When adding the Vegetables to a Fish Stock how should they be cut?
Image:
imagesCZF7AK4T (image/jpg)
Answer
In a Mirepoix
Shredded
In a Paysanne
In a Concasse
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