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23: In Review Questions
_____ contribute the predominant flavor to stocks.
A. Aromatic ingredients
B. Gelatins
C. Nutritive ingredients
D. Sachets
What is the source of gelatin in stock and how does it affect the stock?
True or false. The time it takes to extract the gelatin from bones depends on the size of the bones and the age of the animal.
A. True
B. False
What is the difference between a sachet and a bouquet garni?
Which attribute of a well-made stock refers to the amount of gelatin in the stock?
A. fumet
B. body
C. clarity
D. color
True or false. Bones are blanched before using them for white stock preparation because it adds more flavor to the stock.
A. True
B. False
Describe the deglazing process and why it is advantageous when making a brown stock.
Classically, bouillons and broths were used to make _____.
Why do vegetable stocks lack the body of stocks made from large quantities of bones?
List one advantage and one disadvantage to using a base instead of a stock.
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