What is the average time for cooking out a Brown Beef Stock?
What Stock would you use when making a Veloute?
How Should Stocks Be stored not for immediate use?
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
What are the generally accepted 3 herbs added to most stocks?
Dill, Chive, Parsley
Parsley , Sage, Thyme
Parsley Stalks, Bayleaf, Thyme
Chervil. Basil, Coriander
Below are examples of what characteristics a good stock should have, pick the one most suitable?
Clear, Clean distinct Flavour, little grease
cloudy, good flavour, greasy
clear, greasy, neutral flavour
little grease, neutral flavour, clear
A Fresh Stock must be chilled to 4 degrees centigrade within ?
To make a Beef stock the bones should be in what state?
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
What is a Master Stock?
A stock made by a Master Chef
An Oriental Stock
The best quality Stock you can make
A double strength stock
What is an Estouffade ?
a Double strength Stock
A name for a Spanish Stock
A stock that has set to jelly
A Game stock
When adding the Vegetables to a Fish Stock how should they be cut?
In a Mirepoix
In a Paysanne
In a Concasse