Quiz: Intro 1 Recap

  • Due Jan 14 at 11:59pm
  • Points 10
  • Questions 5
  • Available Jan 13 at 10pm - Jan 14 at 11:59pm
  • Time Limit 25 Minutes
This quiz was locked Jan 14 at 11:59pm.
Score for this quiz: 8.75 out of 10
Submitted Jan 14 at 9:14am
This attempt took 25 minutes.
 
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Question 1
1.75 / 2 pts
0 essay_question    
Identify and describe the five signs of a quality stock.
Your Answer:

1 Body --develops when the collagen dissolves.

2.Flavor-- proper aromatic with proper portions

3. clarity-- is achieved by removing impurities.  this is accomplished by skimming.

4. color-- proper color is determined by the stock being made.  beef stock should be brown, while chicken stock should be pale yellow.

Color, clarity, flavor, aroma, body
 
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Question 2
1.5 / 2 pts
0 essay_question    
Explain how white stock and brown stock differentiate in procedure.
Your Answer:

White stock is made from aromatics and bones, such as chicken or fish.   They do not need to be cooked as long as brown stock.  Brown stock requires roasting bones, adding aromatics, and tomato paste and simmering for a much longer time 8 to 12 hours or more.

Length of time for simmering depends on the thickness of the bones. Meaning, brown chicken stock will simmer faster than white veal stock.
 
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Question 3
2 / 2 pts
0 essay_question    
Before storing, what temperature do we need to cool stock to first and in what time frame?
Your Answer:

Before storing stock we need to cool it to 70 degrees F in 2 hours and then 41 degrees F in another 4 hours

 
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Question 4
2 / 2 pts
0 essay_question    
What are the three types of heat transfer? Describe how each one applies heat to cook protein.
Your Answer:

1 Conduction-heat transfers thru direct contact.  cooking a protein in a hot pan

2 convection-heat is transferred thru fluids and gas.  roasting meat in an oven

3. Radiation- heating thru infrared light.  Cooking protein on an open fire

 
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Question 5
1.5 / 2 pts
0 essay_question    
What are the three vegetables in mirepoix? What is the ratio of each? What are the aromatics in a sachet?
Your Answer:

The 3 vegetables in mirepoix 

onions 50%

carrots 25%

celery 25%

aromatics

bay 

Thyme, parsley stem, bay leaf, peppercorn.
Quiz Score: 8.75 out of 10