To cool stocks, do any of these except:

Set the stockpot aside, and when cool, place in the cooler.

What are the five common stocks?

White stock, brown stock, fumet, remouillage, and vegetable.

What is the purpose of mise en place?

to allow the chef to cook in the most efficient way

What is a white stock?

Blanching bones and white mirepoix of flavoring.

The difference between brown stocks and white stocks is that __________.

the bones and mirepoix in a brown stock are browned

Beginning of a soup or sauce that builds on flavor

What is a white stock?

A stock made from blanched bones

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Culinary Week 6

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Questions 22

Answers

1
What are the purposes of standardized recipes?
Encourage efficient purchasing and preperation
Support consistent quality and quantity
Reduce costs by eliminating waste
All of the above
2
To cool stocks, do any of these except:
Set the stockpot aside, and when cool, place in the cooler.
Divide stock into small portions and place in the cooler.
Pour in a clean stockpot and put it into an ice water bath.
Stir iced stock often, cover and put in cooler when cooled.
3
What gives stocks their body?
Collage
Collegen
College
Collagion
4
What are the five common stocks?
White stock, brown stock, fumet, remouillage, and vegetable.
Seafood Stock
There are too many stocks to choose from
Purple stock
5
Do stocks always need vegetables?
true
false
6
What is the purpose of mise en place?
to allow the chef to cook in the most efficient way
to snapchat your friends
to take a nap
to be lazy
7
Will size have an effect on mirepoix?
Only in a ceramic bowl.
No
Only if the mirepoix is in a steel bowl
Yes
8
Knife cuts that are 1/4x1/4x1/4”
brunoise
Medium dice
Small dice
Mince
9
The first step to mise en place is:
preheat your oven
wash all equipment
wash your hands
review the recipe completely
10
All cooks should know how to make flavorful stock.
False
True
11
What is a white stock?
Blanching bones and white mirepoix of flavoring.
Roasting/browning bones and vegetables
White stock is brown
Has color
12
Mirepoix consists of 25%...
Corn
Curts
Celery
Celary
13
what is this cut?
dice
chop
cubed
brounoise
14
Knife cuts that are 1/8x1/8x2”
Julienne
Chiffonade
Brunoise
Batonette
15
Mirepoix consists of 50%
Onions
Soup mix
Carrots
Celery
16
Mirepoix consists of 25%...
Salt
Sallary
Carrots
Onions
17
The difference between brown stocks and white stocks is that __________.
the bones and mirepoix in a brown stock are browned
the bones in a brown stock are larger and from older animals
a white stock is started in hot water
brown stock is simmered for a shorter time than white stock
18
Stocks are _____ % bones
75
100
10
80
19
What is a mirepoix
French term meaning to prep
Cream-based Soup
Animal found in France
Beginning of a soup or sauce that builds on flavor
20
A remoulade is when you reuse bones to make a second stock.
True
False
21
What is a white stock?
A stock made from blanched bones
Full solid stock
Buttered stock
A pure chicken stock
22
What are stocks?
Sauces
Spices
Vegetables
Bones + Vegetables

Culinary Week 6 Flashcards | StudBud