stock and sauces

1. What is the definition of Stock?
a. The original source from which something is derived
b. A liquid in which meat, fish or vegetables are simmered
c. The basis for soup, sauce, gravy or stew
d. All of the above

2. (True/False) If stock is not made properly, whatever is made from it will be of poor quality. T or F

3. What term is the base for much cooking and is described as the result of the extraction and concentration of taste and nutrients. It is usually seen in the form of small bits and pieces in the bottom of pans?

4. What are the three basic kinds of stock?

5. (True/False) A stock that is made with beef or beef bones will be slightly brown in color, but may still be considered a white stock.

6. Mirepoix is a combination of diced vegetables that is added to stock to impart flavor. What is percentage breakdown of Mirepoix?
a. 50% Carrots/25% Onions/25% Celery
b. 50% Celery/25% Carrots/25% Onions
c. 50% Onions/25% Celery/25% Shallots
d. 50% Onions/25% Carrots/25% Celery

7. What are the four elements of a stock?

8. What would be the cause of a poor quality fish stock?
a. Bitter taste
b. Fishy tasting
c. Appears gelatinous or milky
d. All of the above

10. How long should Beef or Veal stock simmer for?

a. 6 – 8 Hours
b. 8 – 10 Hours
c. 10 – 12 Hours
d. 12 – 14 Hours

12. What term is used to describe, “Herbs, spices & vegetables tied with a string”?

(True/False) Glaze/Glace is a reduced form of the principle strength and flavor of a stock, and have been reduced to a syrup consistency.