Stock Making Terms Test: A Culinary Arts I Assessment

📚 Quick Study Guide

• 💧 Stock: A flavorful liquid made by gently simmering bones, vegetables, and aromatics. It's the foundation of many soups and sauces.
• 🦴 Bones: Commonly used bones include chicken, beef, veal, and fish. The type of bone significantly impacts the flavor of the stock.
• 🥕 Mirepoix: A mixture of diced carrots, onions, and celery, typically used to flavor stocks, soups, and sauces. The standard ratio is 50% onion, 25% carrot, and 25% celery.
• 🌿 Bouquet Garni: A bundle of fresh herbs, usually thyme, parsley, and bay leaf, tied together and used to flavor stocks and soups. It's removed before serving.
• ⏳ Simmering: The gentle cooking of a liquid just below boiling point. This allows the flavors to meld without clouding the stock.
• 🥄 Skimming: The process of removing impurities that rise to the surface of the stock during simmering. This results in a clearer, purer stock.
• 🧊 Degreasing: Removing the fat from the surface of a cooled stock. This can be done by chilling the stock and lifting off the solidified fat.

🍳 Practice Quiz

1. What is the foundation of many soups and sauces?
   1. Stock
   2. Broth
   3. Consommé
   4. Bisque
2. What is Mirepoix?
   1. A type of French bread
   2. A mixture of diced carrots, onions, and celery
   3. A cut of beef
   4. A type of cheese
3. What is the standard ratio of onion, carrot, and celery in Mirepoix?
   1. 30% onion, 30% carrot, 40% celery
   2. 50% onion, 25% carrot, 25% celery
   3. 25% onion, 50% carrot, 25% celery
   4. 40% onion, 30% carrot, 30% celery
4. What herbs are typically included in a Bouquet Garni?
   1. Rosemary, oregano, basil
   2. Thyme, parsley, bay leaf
   3. Mint, cilantro, dill
   4. Sage, marjoram, savory
5. What is the purpose of skimming stock?
   1. To add flavor
   2. To remove impurities
   3. To thicken the stock
   4. To reduce the stock
6. What is the purpose of degreasing stock?
   1. To add fat
   2. To remove fat
   3. To clarify the stock
   4. To season the stock
7. Which of these is NOT a commonly used bone for making stock?
   1. Chicken
   2. Beef
   3. Veal
   4. Pork