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A white chicken stock
A brown beef stock
A fish stock
It is skimmed of fat regularly
It is simmered gently
It is boiled rapidly
A bunch of edible flowers
A garnish that has lots of aroma
A bundle of herbs used to add flavour
Reduced to 10 % it's original volume
Reduced to 20 % it's original volume
Reduced to 30 % it's original volume
A warm emulsion sauce
A cold emulsion sauce
A compound butter sauce
True
False
True
False
True
False
True
False
True
False
Covered with a cartouche, room temperature, labelled and dated
Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated
Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled
Broth, cream, puree, consomme
Vegetable, meat, seafood, chowder
Vegetable, broths, chowder, puree
Shellfish, chicken stock, vegetables and herbs
Fish bones, tomatoes, vegetables and herbs
Shellfish, fish stock, vegetables and herbs
Clarifying a brown stock with egg whites
Clarifying a white stock with egg yolks
Clarifying a brown stock with egg yolks
True
False
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