1502508
Descripción
Test por simon stocker, actualizado hace más de 1 año
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Creado por simon stocker
hace alrededor de 10 años
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Pregunta 1
Respuesta
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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
Pregunta 2
Respuesta
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Brown Stock
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White Stock
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Shellfish Stock
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Master Stock
Pregunta 3
Respuesta
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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
Pregunta 4
Respuesta
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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
Pregunta 5
Pregunta
Below are examples of what characteristics a good stock should have, pick the one most suitable?
Image:
imagesSAYOPUMX (image/jpg)
Respuesta
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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
Pregunta 6
Respuesta
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4 Hours
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24 Hours
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90 minutes
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2 minutes
Pregunta 7
Respuesta
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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
Pregunta 8
Respuesta
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A stock made by a Master Chef
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An Oriental Stock
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The best quality Stock you can make
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A double strength stock
Pregunta 9
Respuesta
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a Double strength Stock
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A name for a Spanish Stock
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A stock that has set to jelly
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A Game stock
Pregunta 10
Pregunta
When adding the Vegetables to a Fish Stock how should they be cut?
Image:
imagesCZF7AK4T (image/jpg)
Respuesta
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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
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