summative q3 w1

Name:____________________________________ Name:____________________________________
____________1.Most basic preparations found in professional kitchen. ____________1.Most basic preparations found in professional kitchen.
____________2. French term for stocks which mean foundation of cooking. ____________2. French term for stocks which mean foundation of cooking.
____________3. Made from beef or veal bones that have been browned in ____________3. Made from beef or veal bones that have been browned in
an oven. an oven.
____________4. Made from the chicken bones. ____________4. Made from the chicken bones.
____________5. Made from beef or veal bones. ____________5. Made from beef or veal bones.
____________6. Made from fish bones and trimmings left over after ____________6. Made from fish bones and trimmings left over after
filleting. filleting.
____________7. French term for the combination of coarsely chopped ____________7. French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks. onions, carrots and celery used to flavor stocks.
____________8. May be used in stocks if they are clear, wholesome, and ____________8. May be used in stocks if they are clear, wholesome, and
appropriate to the stock being made. appropriate to the stock being made.
____________9. Helps dissolve connective tissues, and extract flavor and ____________9. Helps dissolve connective tissues, and extract flavor and
body from bones. body from bones.
____________10. Most of the flavor and body of stocks are derived from ____________10. Most of the flavor and body of stocks are derived from
this. this.
____________11. Assortment of fresh herbs and aromatic ingredients tied ____________11. Assortment of fresh herbs and aromatic ingredients tied
in a bundle with string so it can be removed easily from the stock. in a bundle with string so it can be removed easily from the stock.
____________12. Cooking time for White beef stock. ____________12. Cooking time for White beef stock.
____________13. Cooking time for White and brown Veal Game stock. ____________13. Cooking time for White and brown Veal Game stock.
____________14.It is not usually added to a stock, as this causes it to ____________14.It is not usually added to a stock, as this causes it to
become too salty. become too salty.
____________15. The stock ingredients are boiled starting ____________15. The stock ingredients are boiled starting
with_______________. with_______________.
16-20- Give at least 5 examples of spices and seasonings in preparing stocks. 16-20- Give at least 5 examples of spices and seasonings in preparing stocks.
Name:____________________________________ Name:____________________________________
____________1.Most basic preparations found in professional kitchen. ____________1.Most basic preparations found in professional kitchen.
____________2. French term for stocks which mean foundation of cooking. ____________2. French term for stocks which mean foundation of cooking.
____________3. Made from beef or veal bones that have been browned in ____________3. Made from beef or veal bones that have been browned in
an oven. an oven.
____________4. Made from the chicken bones. ____________4. Made from the chicken bones.
____________5. Made from beef or veal bones. ____________5. Made from beef or veal bones.
____________6. Made from fish bones and trimmings left over after ____________6. Made from fish bones and trimmings left over after
filleting. filleting.
____________7. French term for the combination of coarsely chopped ____________7. French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks. onions, carrots and celery used to flavor stocks.
____________8. May be used in stocks if they are clear, wholesome, and ____________8. May be used in stocks if they are clear, wholesome, and
appropriate to the stock being made. appropriate to the stock being made.
____________9. Helps dissolve connective tissues, and extract flavor and ____________9. Helps dissolve connective tissues, and extract flavor and
body from bones. body from bones.
____________10. Most of the flavor and body of stocks are derived from ____________10. Most of the flavor and body of stocks are derived from
this. this.
____________11. Assortment of fresh herbs and aromatic ingredients tied ____________11. Assortment of fresh herbs and aromatic ingredients tied
in a bundle with string so it can be removed easily from the stock. in a bundle with string so it can be removed easily from the stock.
____________12. Cooking time for White beef stock. ____________12. Cooking time for White beef stock.
____________13. Cooking time for White and brown Veal Game stock. ____________13. Cooking time for White and brown Veal Game stock.
____________14.It is not usually added to a stock, as this causes it to ____________14.It is not usually added to a stock, as this causes it to
become too salty. become too salty.
____________15. The stock ingredients are boiled starting ____________15. The stock ingredients are boiled starting
with_______________. with_______________.
16-20- Give at least 5 examples of spices and seasonings in preparing stocks. 16-20- Give at least 5 examples of spices and seasonings in preparing stocks.

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