QUIZ CU 03 : KP 3
Authored by Syakira Amira
Hospitality and Catering
12th Grade
Used 4+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main purpose of using bones in stock production?
Add sweetness
Provide gelatin and flavor
Reduce waste
Act as a thickening agent
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the proportion of ingredients in a traditional mirepoix?
50% carrots, 25% onions, 25% celery
50% onions, 25% carrots, 25% celery
25% onions, 50% carrots, 25% celery
33% onions, 33% carrots, 33% celery
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the function of acid products in stock production?
Add color
Enhance clarity
Break down collagen and enhance flavor
Prevent spoilage
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which item should be avoided as scraps in stock production?
Herb stems
Broccoli stems
Meat trimmings
Vegetable peels
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What makes consommé different from regular broth?
It's thickened with roux.
It's clarified using egg whites.
It's made with shellfish.
It's flavored with tomatoes.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of soup is thickened by blending vegetables or legumes?
Bisque
Purée soup
Chowder
Cream soup
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which soup is typically made with shellfish stock?
Miso soup
Bisque
Consommé
Chowder
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