Stocks

simon stocker
Quiz by simon stocker, updated more than 1 year ago
simon stocker
Created by simon stocker about 5 years ago
111
5

Description

Use this to check your Stock Knowledge prior to your formative underpinning knowledge test. Look for more research at http://en.wikipedia.org/wiki/Stock_(food)
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Resource summary

Question 1

Question
What is the average time for cooking out a Brown Beef Stock?
Answer
  • 8-10 hours
  • 24 Hours
  • 20-30 Minutes
  • 2 Hours

Question 2

Question
What Stock would you use when making a Veloute?
Answer
  • Brown Stock
  • White Stock
  • Shellfish Stock
  • Master Stock

Question 3

Question
How Should Stocks Be stored not for immediate use?
Answer
  • 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

Question 4

Question
What are the generally accepted 3 herbs added to most stocks?
Answer
  • Dill, Chive, Parsley
  • Parsley , Sage, Thyme
  • Parsley Stalks, Bayleaf, Thyme
  • Chervil. Basil, Coriander

Question 5

Question
Below are examples of what characteristics a good stock should have, pick the one most suitable?
Answer
  • Clear, Clean distinct Flavour, little grease
  • cloudy, good flavour, greasy
  • clear, greasy, neutral flavour
  • little grease, neutral flavour, clear

Question 6

Question
A Fresh Stock must be chilled to 4 degrees centigrade within ?
Answer
  • 4 Hours
  • 24 Hours
  • 90 minutes
  • 2 minutes

Question 7

Question
To make a Beef stock the bones should be in what state?
Answer
  • 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

Question 8

Question
What is a Master Stock?
Answer
  • A stock made by a Master Chef
  • An Oriental Stock
  • The best quality Stock you can make
  • A double strength stock

Question 9

Question
What is an Estouffade ?
Answer
  • a Double strength Stock
  • A name for a Spanish Stock
  • A stock that has set to jelly
  • A Game stock

Question 10

Question
When adding the Vegetables to a Fish Stock how should they be cut?
Answer
  • In a Mirepoix
  • Shredded
  • In a Paysanne
  • In a Concasse
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