Number of questions:: 20 Type of questions:: multiple choice and fill in Time allowed:: 8 minutes
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What is the fundamental rule of preparation/mise-en-place? Set-up on time before service begins Checked how many reservations you have for that service Know what the final use of the preparation will be Count everything twice to make sure you will not be short Verified the guarantee of the group before the event
Stocks are the base for which of the following items below? Soups, Consommes and Aspics Soups, Sauces, Glazes and Aspics Sauces and Soups all of the above none of the above
Regarding the preparation of the basics stocks, indicate the "Do not Do's" from the list below. ? 1 - Boil vigoursly to extract full flavor 2 - Use plenty of strong seasonings 3 - Add the correct amount of salt when browning the bones 4 - Use bones with scraps still attached 5 - Push on the stainer ingredients to extract all the flavor 6 - Wash and blanch the bones before using 7 - Begin with hot water instead of cold water to avoid wasting time. All but 5 and 7 All but 4 and 6 All but 1,4 and 6
When using the Ice Bath method to cool down your stock..... The ratio of ice to water is important Aluminum or stainless steel containers cool the liquid quicker than plastic does Stirring frequently will speed up the cooling down process A wider container is better than a deeper one None of the above All of the above
HACCP standards require that? Answer by placing a number in the box where indicated.
The liquid must cool from 140°F to 40°F within hours.
The liquid must cool from 70°F to 40°F within hours.
At degrees F the stock can be identified, covered, dated, then stored in the cooler.
The Two Classical Categories of Meat Stocks are? Game Stock and Brown Stock Chicken and Beef Stock Veal and Beef Stock Brown and White Stock Demi Glace and Beef Stock None of the bove All of the above
The difference between a Bouquet garni and a Sachet is..... The Sachet is a bundle tied with string and the Bouquet Garni is tied in a napkin The Bouquet Garni uses only bay leaves, peppercorns and parsley. The Sachet uses only thyme, peppercorns, whole cloves and bay leaves. There is no difference between the two. The Sachet is placed in the stock at the beginning and the Bouquet Garni at the half way point.
A Bouillion .....? 1 - Is simply a strained stock 2 - Is also called a broth 3 - When served as a clear soup must have the appropriate classical garnish 4 - Are usually clarified with egg whites 5 - Is sometimes refered to as a double stock All of the above None of the above One and Five above One and Two above Two and three above
The good guidline ratio of ingredients needed to make a gallon of rich stock Answer by placing numbers in the boxes, where indicated and selecting from the drop-down boxes. This questions has a 4 part answer.
pounds of bones.
and pounds of mirepoix.
Water... enough water for the total indicated cooking time 4 quarts of water 5 quarts of water 6 quarts of water water to just cover and replenish as needed
And One... bottle of wine sachet bouquet garni raw potato for salt control
The best bones to use to make a meat stock are? The thick leg bones from older, more mature animals Ones that have been scapped clean and cut into 2 inch rounds. From young animals and cut into 4 - 5 inch lengths and split lenthwise Neck, front shank, shin, femur or knuckle bones
For Fish Stock......
Use bones that come from ...... the freshest fish available flat white fleshed fish line caught fish only fish from the Mediterranean fish that are in season
Like ...... brill, sole, salmon turbot, tuna, whiting halibut, monkfish, sea perch whiting, sole, turbot brill, skate, salmon haddock, snapper, flounder
What other products in a stock, besides the bones, trimmings and meat contribute to its flavor and richness? an extract the mirepoix and seasonings the wine that is used a little added food or soup base
A demi-glace is a stock that has been reduced to one-fourth in volume by evaporation in cooking? True False
Essences .... Indicate all that apply. are just another name for a stock are the extraction and then fusing of an isolated flavor concentrates the united flavors of the whole stock are achieved by starting with more water so the process takes longer begins with less liquid than a normal stock Used for flavor enhancement and added by drops. potent protein enrichers and flavor enhancers are achieved by concentrating the main ingredient's flavor finished product will be very firm and rubbery when cooled due to it's concentration
