Stocks learning check redo

Question 1

What are typical proportions for making 1 pound of mirepox

Answer 1

C) 8 ounces of onions, 4 ounces carrots 4 ounces of celery

Question 2

what is a court boulillon generally used for?

Answer 2

D) poaching

Question 3

What is the most important component in any stock

Answer 3

C)bones

Question 4

After degreasing it is important to skim a beef stock to remove any remaining impurities

Answer 4

False

Question 5

What is the difference between white stock and brown stock?

Answer 5

C) Brow stock is caramelized

Question 6

It is best not to season a stock with salt and pepper

Answer 6

True

Question 7

A vegetable stock has no gelatin because it contains no animal products

Answer 7

True

Question 8

Bones from any fish species can be used to make Fumet

Answer 8

False

Question 9

It is important to disturb a stock a little as possible while it is cooking to preserve its

Answer 9

clarity

Question 10

To remove the eimpurties in bones to make a white stock, you should _____ then in ____ water

Answer 10

Blanch, Cold

Question 11

During the cooking process, hat does connective tissue convert into?

Answer 11

Gelatin

Question 12

What is the term called to quickly cool a finished stock

Answer 12

Venting