1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?, a.glaze, b.sauce, c.stock, d.water, Which of the following stocks uses veal bone as its main ingredient?, a.brown stock, b.ham stock, c.fish stock, d.white stock, As a rule, which should not be added to the stock because it causes saltiness?, a.MSG, b.salt, c.spices, d.sugar, Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?, a.aromatic flavoring, b.garlic, c.ginger, d.smoke, Why is it important to skim the impurities from the surface of a stock while it's simmering?, a.To prevent the stock from boiling over., b.To add extra flavor to the stock., c.To ensure the stock remains clear and free of undesirable flavors., d.To reduce the cooking time of the stock.

STOCKS

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