1. What is the primary purpose of a stock in cooking?

a) Adding color to dishes

b) Enhancing flavor and aroma
c) Thickening sauces
d) Providing texture to soups
Answer: b) Enhancing flavor and aroma

2. Which of the following is NOT a common ingredient in mirepoix?

a) Carrots
b) Onions
c) Celery
d) Garlic
Answer: d) Garlic

3. What type of stock is typically made with roasted bones or vegetables?

a) White stock
b) Brown stock
c) Fish stock
d) Vegetable stock
Answer: b) Brown stock

4. What is roux commonly used for in sauce preparation?

a) Adding color
b) Thickening
c) Adding flavor
d) Emulsifying ingredients
Answer: b) Thickening

5. What is a bouquet garni?

a) A type of sauce
b) A garnish for soups
c) A bundle of herbs
d) A seasoning mix
Answer: c) A bundle of herbs

6. Which of the following is a step in preparing a basic chicken stock?

a) Browning the bones and vegetables
b) Simmering for at least 15 minutes
c) Adding salt at the beginning of cooking
d) Straining the stock immediately after cooking
Answer: a) Browning the bones and vegetables
7. Which of these ingredients is typically included in a classic tomato sauce?
a) Carrots
b) Potatoes
c) Tomatoes
d) Mushrooms
Answer: c) Tomatoes

8. Which sauce has a thicker consistency: velouté or béchamel?

a) Velouté
b) Béchamel
Answer: b) Béchamel

9. You are served a soup made with a vegetable stock. The consistency is too
thin, and the flavor lacks depth. What improvement would you suggest?
a) Add more salt
b) Simmer the soup longer to concentrate the flavors
c) Add more water
d) Serve as is, no adjustments needed
Answer: b) Simmer the soup longer to concentrate the flavors

10. What is the primary purpose of a stock in cooking?

a) Enhancing flavor and aroma
b) Adding color to dishes
c) Thickening sauces
d) Providing texture to soups
Answer: a) Enhancing flavor and aroma

11. Which of the following ingredients is commonly included in mirepoix?

a) Carrots
b) Tomatoes
c) Bell peppers
d) Cucumbers
Answer: a) Carrots

12. What type of stock is typically made with roasted bones or vegetables?
a) White stock
b) Brown stock
c) Fish stock
d) Vegetable stock
Answer: b) Brown stock
13. What is roux commonly used for in sauce preparation?
a) Adding color
b) Thickening
c) Adding flavor
d) Emulsifying ingredients
Answer: b) Thickening

14. What is a bouquet garni?

a) A type of sauce
b) A garnish for soups
c) A bundle of herbs
d) A seasoning mix
Answer: c) A bundle of herbs

15. Describe the difference between a white stock and a brown stock.
a) White stock is made with roasted bones, while brown stock is made with
unroasted bones.
b) White stock is simmered for a shorter time than brown stock.
c) Brown stock has a richer flavor due to caramelization of ingredients.
d) White stock contains more vegetables than brown stock.
Answer: c) Brown stock has a richer flavor due to caramelization of
ingredients.

16. Explain the role of mirepoix in stock-making.

a) To add color
b) To enhance aroma
c) To thicken the stock
d) To provide flavor and depth
Answer: d) To provide flavor and depth

17. Which ingredient is typically used as a thickening agent in a velouté sauce?

a) Roux
b) Egg yolks
c) Cornstarch
d) Gelatin
Answer: a) Roux

18. Which step is essential when making a vegetable stock?

a) Browning the vegetables
b) Adding meat bones
c) Boiling rapidly
d) Simmering gently
Answer: d) Simmering gently

19. Which ingredient is NOT typically included in a classic tomato sauce?

a) Carrots
b) Tomatoes
c) Onions
d) Garlic
Answer: a) Carrots

20. In which step of making a roux-based sauce would you add milk or stock?
a) After the flour is cooked in fat
b) Before adding the flour to fat
c) Simultaneously with adding flour to fat
d) After the sauce is thickened
Answer: a) After the flour is cooked in fat

21. Compare the texture and flavor of a béchamel sauce with a velouté sauce.
a) Béchamel sauce is thicker and has a dairy flavor, while velouté sauce is
thinner and has a lighter flavor.
b) Velouté sauce is thicker and has a dairy flavor, while béchamel sauce is
thinner and has a lighter flavor.
c) Both sauces have the same texture and flavor.
d) Béchamel sauce is thicker and has a seafood flavor, while velouté sauce is
thinner and has a poultry flavor.
Answer: a) Béchamel sauce is thicker and has a dairy flavor, while velouté
sauce is thinner and has a lighter flavor.

22. Which of the following ingredients would you NOT include in a fish stock?
a) Fish bones
b) Carrots
c) Celery
d) Onions
Answer: b) Carrots

23. How does a court bouillon differ from a regular stock?

a) Court bouillon is thicker.
b) Court bouillon is made with vegetables only.
c) Court bouillon is more acidic and contains more spices.
d) Court bouillon is simmered for a longer time.
Answer: c) Court bouillon is more acidic and contains more spices.
24. You are served a soup made with a vegetable stock. The consistency is too
thin, and the flavor lacks depth. What improvement would you suggest?
a) Add more salt
b) Simmer the soup longer to concentrate the flavors
c) Add more water
d) Serve as is, no adjustments needed
Answer: b) Simmer the soup longer to concentrate the flavors

25. Create a recipe for a basic chicken stock, listing ingredients and cooking
techniques.
(Note: This question requires the student to create their own answer based on
their understanding of making chicken stock.)

26. What is the recommended internal cooking temperature for poultry?

a) 145°F (63°C)
b) 165°F (74°C)
c) 180°F (82°C)
d) 200°F (93°C)
Answer: b) 165°F (74°C)

27. Which part of the bird tends to cook faster than the rest?
a) Breast
b) Thigh
c) Wing
d) Drumstick
Answer: a) Breast

28. What is the primary difference between poultry and game meat?
a) Poultry is always white meat, while game meat is always dark meat.
b) Poultry is domesticated birds, while game meat comes from wild animals.
c) Poultry is typically leaner than game meat.
d) Poultry is always served with sauce, while game meat is not.
Answer: b) Poultry is domesticated birds, while game meat comes from wild
animals.

29. Describe the importance of brining poultry before cooking.

a) To tenderize the meat
b) To enhance flavor and moisture retention
c) To remove excess fat
d) To speed up the cooking process
Answer: b) To enhance flavor and moisture retention
30. Explain why it's essential to let cooked poultry rest before carving.
a) To allow the juices to redistribute
b) To cool down the meat quickly
c) To prevent overcooking
d) To make carving easier
Answer: a) To allow the juices to redistribute

31. Which cooking method is commonly used for game meat to retain its
natural flavors?
a) Boiling
b) Frying
c) Grilling
d) Braising
Answer: c) Grilling

32. Which step is essential when roasting a whole chicken?

a) Placing it in cold water before roasting
b) Trussing the bird before roasting
c) Adding water to the roasting pan
d) Cooking it at a high temperature initially, then reducing the heat
Answer: b) Trussing the bird before roasting

33. When marinating poultry, how long should it typically be left in the
marinade?
a) 5-10 minutes
b) 30 minutes to 1 hour
c) 4-6 hours
d) Overnight
Answer: d) Overnight

34. What's a suitable method for determining the doneness of poultry or

game meat?
a) Visual inspection
b) Touch test
c) Meat thermometer
d) All of the above
Answer: d) All of the above

35. You've roasted a duck, and it turned out dry and tough. What could be a
potential reason for this outcome?
a) Overcooking
b) Undercooking
c) Not using enough seasoning
d) Marinating for too long
Answer: a) Overcooking

36. What is the primary purpose of a stock in cooking?

a) Enhancing flavor and aroma
b) Adding color to dishes
c) Thickening sauces
d) Providing texture to soups
Answer: a) Enhancing flavor and aroma

37. Which ingredient is commonly included in mirepoix?

a) Carrots
b) Tomatoes
c) Potatoes
d) Bell peppers
Answer: a) Carrots

38. What is roux commonly used for in sauce preparation?

a) Adding color
b) Thickening
c) Adding flavor
d) Emulsifying ingredients
Answer: b) Thickening

39. Describe the difference between a white stock and a brown stock.
a) White stock is made with roasted bones, while brown stock is made with
unroasted bones.
b) White stock is typically simmered for a shorter time than brown stock.
c) Brown stock has a richer flavor due to caramelization of ingredients.
d) White stock contains more vegetables than brown stock.
Answer: c) Brown stock has a richer flavor due to caramelization of
ingredients.

40. Explain the role of mirepoix in stock-making.

a) To add color
b) To enhance aroma
c) To thicken the stock
d) To provide flavor and depth
Answer: d) To provide flavor and depth

41. Which ingredient is typically used as a thickening agent in a velouté sauce?

a) Roux
b) Egg yolks
c) Cornstarch
d) Gelatin
Answer: a) Roux

42. Which step is essential when making a vegetable stock?

a) Browning the vegetables
b) Adding meat bones
c) Boiling rapidly
d) Simmering gently
Answer: d) Simmering gently

43. What is a common ingredient in a classic tomato sauce?

a) Carrots
b) Potatoes
c) Onions
d) Mushrooms
Answer: c) Onions

44. Compare the texture and flavor of a béchamel sauce with a velouté sauce.
a) Béchamel sauce is thicker and has a dairy flavor, while velouté sauce is
thinner and has a lighter flavor.
b) Velouté sauce is thicker and has a dairy flavor, while béchamel sauce is
thinner and has a lighter flavor.
c) Both sauces have the same texture and flavor.
d) Béchamel sauce is thicker and has a seafood flavor, while velouté sauce is
thinner and has a poultry flavor.
Answer: a) Béchamel sauce is thicker and has a dairy flavor, while velouté
sauce is thinner and has a lighter flavor.
Creating:

45.Create a recipe for a basic chicken stock, listing ingredients and cooking
techniques.