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stocks

Quiz by tyler white

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8 questions
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  • Q1
    what is the main difference between white and dark stock
    bone variety
    roasting of bones and mirepoix
    type of mirepoix used
    30s
  • Q2
    what is the most important ingredient in making stock
    sachet ingredients
    bones
    water quality
    size of mirepoix
    30s
  • Q3
    mirepoix ratio should be
    50% onions 25% carrot 25% celery by count
    50% onions 25% carrot 25% celery by volume
    50% onions 25% carrot 25% celery by weight
    30s
  • Q4
    best bones for fish stock are from lean fish
    true
    false
    30s
  • Q5
    you should start stocks in cold water
    false
    true
    30s
  • Q6
    stocks should be simmered at 150 F
    true
    false
    30s
  • Q7
    boiling stock causes it to become cloudy as impurities and fat blend with the water
    false
    true
    30s
  • Q8
    salt is added to stock at the beginning to assist in flavor development of the stock
    false
    true
    30s

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