stocks
Quiz by tyler white
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8 questions
Show answers
- Q1what is the main difference between white and dark stockbone varietyroasting of bones and mirepoixtype of mirepoix used30s
- Q2what is the most important ingredient in making stocksachet ingredientsboneswater qualitysize of mirepoix30s
- Q3mirepoix ratio should be50% onions 25% carrot 25% celery by count50% onions 25% carrot 25% celery by volume50% onions 25% carrot 25% celery by weight30s
- Q4best bones for fish stock are from lean fishtruefalse30s
- Q5you should start stocks in cold waterfalsetrue30s
- Q6stocks should be simmered at 150 Ftruefalse30s
- Q7boiling stock causes it to become cloudy as impurities and fat blend with the waterfalsetrue30s
- Q8salt is added to stock at the beginning to assist in flavor development of the stockfalsetrue30s