GISSLEN CH. 8: Stocks and Sauces Set 3

The standard proportions of ingregients in mirepoix are _________. a. 50% onions, 25% celery, and 25% carrots b. 25% onions, 50% celery, and 25% carrots c. 25% onions, 25% celery, and 50% carrots d. none of the above

a. 50% onions, 25% celery, and 25% carrots

Which of the following statements is true about vegetable stocks? a. The best times for cooking vegetable stocks are between 30 and 45 minutes. b. Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor. c. Unless green, leafy vegetables (such as spinach) are cooked for a long time, they develop an unpleasant flavor. d. Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor.

a. The best times for cooking vegetable stocks are between 30 and 45 minutes.

Which of the following is least likely to be found in a sachet? a. garlic b. dried thyme c. peppercorns d. bay leaf

a. garlic

When Chef Fond makes a brown stock, he uses all of the following except __________. a. wine b. bones c. mirepoix d. tomato product

a. wine

The correct propotion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water. a. 10, 50, 100 b. 80, 10, 100 c. 100, 10, 50 d. 50, 100, 10

b. 80, 10, 100

Which of the following statements is true about stock ingredients? a. All stocks derive their flavor from bones. b. Bones from lean white fish make the best fish stock. c. Fumet is a flavorful veal stock often made with wine. d. Th color of a brown stock comes from a well cooked roux.

b. Bones from lean white fish make the best fish stock.

__________ gives body to a stock. a. Wine b. Gelatin c. Mirepoix d. A bouquet garni or sachet

b. Gelatin

If a stock is flavored with meat instead of bones, it is known as a __________. a. soup b. broth c. sauce d. mirepoix

b. broth

When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico's stock contains less ___________ than his classmates' stocks. a. meat b. gelatin c. acid products d. carots and more onions and celery

b. gelatin

If Chef Knochen wants his stock to have as much body as possible, he will use __________. a. whole bones b. knuckle bones c. bones from older animals d. all of the above

b. knuckle bones

Which set of words completes the following sentence correctly? When chef Legume makes a white mirepoix, he substitutes ________ for ________. a. potatoes, celery b. mushrooms, carrots c. light roux, dark roux d. fish or chicken, beef or veal

b. mushrooms, carrots

The definition of a stock contains all of the following components except __________. a. liquid b. thickened c. clear and thin d. flavored by soluble substances

b. thickened

Which set of words completes the following sentence correctly? The ingredients in a ________ are ________. a. mirepoix, tied in a bundle b. bouqet garni, contained in a cheesecloth bag c. sachet, are tied in a cheesecloth bag d. none of the above

c.

Which of the following is least likely to be found in a bouqet garni? a. leek b. celery c. cloves d. parsley stems

c. cloves..They are to overpowering for most stocks

A stock may be flavored by cooking ___________. a. vegetables b. seasonings c. meat, poultry, fish, and their bones d. all of the above

d. all of the above

If Chef Meade wants her vegetable stock to be as clear as possible, then she should not use ________. a. potatoes b. winter squash c. sweet potatoes d. all of the above

d. all of the above

In which of the following has stock production been simplified since the days of Escoffieer? a. Stocks are cooked for a shorter time. b. The number and variety of ingredients in stocks have been simpliefied. c. Chefs no longer bother to tie their vegatables for a stock into a bundle. d. all of the above.

d. all of the above

Stock preparation has lost much of its importance in mordern kitchens because __________. a. more food today is served without sauces b. the reliance on portion-cut meat has made bones a rarity in many modern kitchens c. stock preparation requires extra labor, which most modern restaurants are unable to provide d. all of the above

d. all of the above

Chef Legume's standard mirepoix contains all of the following vegetables except __________. a. celery b. onions c. carrots d. potatoes

d. potatoes

When Chef Meade makes a fish stock, she uses all of the following except __________. a. wine b. bones c. mirepoix d. tomato product

d. tomato product