What are the ingredients of a white stock?

chicken or veal scraps, blanched bones with mirepoix, water, and a bouquet garni

roasted meat and bones with mirepoix, water, herbs, and spices

roasted vegetables, tomato product, water, herbs and spices

meat scraps, water, herbs and spices

A high quality base for stocks will list WHICH ingredient first on the ingredient label?

extracts of fish, meat or poultry

The four main ingredients in a stock are:

a nourishing element, mirepoix, a bouquet garni, and a liquid

bones or meat pieces, mirepoix, liquid smoke and a liquid

pieces of meat, water, herbs and spices

To produce a stock that is not cloudy, add:

cold water before boiling the stock; keep at a simmer and skim impurities

butchered, uncooked bones with vegetables to the stock

hot water and unpeeled vegetables to the stock; keep at a simmer.

spices and herbs with white root vegetables to the stock; boil until tender

A typical mirepoix in stocks is two parts:

onion, one part celery, and one part carrot

meat scraps or bones and one part onion

celery, one part carrot and one part onion

carrot, one part celery and one part onion

What are the ingredients of a brown stock?

roasted meat and bones with mirepoix, tomato product, water, herbs and spices

meat scraps, water, herbs and spices

roasted vegetables, tomato product, water, herbs and spices

blanched meat and bones with mirepoix, water, herbs and spices

Culinary I Soups and Stocks

Authored by Brenda Lillard

Specialty

9th - 12th Grade

Used 26+ times

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27 questions

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MULTIPLE CHOICE QUESTION

30 sec • 5 pts

What is a light fine mesh gauze used for straining liquids such as stocks and for bundling herbs?

cheesecloth

china cap

colander

sieve

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

Blanching, browning and sweating are procedures used to:

prepare bones for stock

prepare stock for cooling

prepare stock for storage

prepare mirepoix for stock

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

When should a soup be garnished?

immediately before service

anytime during the cooking process

when the internal temperature reaches 135 degrees F

when the proper consistency has been reached

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks sauces and soups?

bouillon

mirepoix

roux

sachet

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

To cool stock properly, the chef can:

place the stockpot into the walk-in cooler

add ice as an ingredient

deglaze the stockpot

use an ice bath

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

What is a mixture of onions, carrots and celery called?

bouillon

mirepoix

roux

sachet

MULTIPLE CHOICE QUESTION

30 sec • 4 pts

How are brown stock and white stock similar?

Both are made with roux

Both are made with bones

Both are made with bouillon

Both are made with heavy cream

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Culinary I Soups and Stocks

What is a light fine mesh gauze used for straining liquids such as stocks and for bundling herbs?

Blanching, browning and sweating are procedures used to:

When should a soup be garnished?

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks sauces and soups?

To cool stock properly, the chef can:

What is a mixture of onions, carrots and celery called?

How are brown stock and white stock similar?

What type of stock is made from bones and scraps of beef that have been caramelized in the oven first?

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

What smooth beet soup with sour cream originated in Russia?

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