Question

directions: circle the letter of the best answer for each question.

1. what is the principal, or most important, nutritive ingredient in all high - quality meat or poultry stocks?

a. meat and trimming scraps
b. mirepoix
c. bones and connective tissue
d. water

1. what combination of aromatic vegetables, known as mirepoix, is typically used as the primary flavoring agent (other than bones) in stock preparation?

a. garlic, tomato, and celery
b. carrots, onions, and celery
c. leeks, shallots, and mushrooms
d. potatoes, parsnips, and onions

1. what is the standard ratio of bones to mirepoix, in weight, when making a high - quality stock?

a. 1 pound of bones to 5 pounds of mirepoix
b. 10 pounds of bones to 1 pound of mirepoix
c. 1 pound of bones to 1 pound of mirepoix
d. 5 pounds of bones to 1 pound of mirepoix

1. which of the following is a key difference between a white stock and a brown stock?

a. white stock is boiled rapidly, while brown stock is simmered slowly.
b. brown stock uses no mirepoix, while white stock relies heavily on it.
c. brown stock includes tomato paste and roasted bones, while white stock uses raw bones and no tomato.
d. white stock is made from chicken, and brown stock is made only from beef.

Explanation:

1. High - quality meat or poultry stocks are mainly made from bones and connective tissue which provide gelatin and flavor compounds.
2. Mirepoix is a combination of carrots, onions, and celery used as a primary flavoring agent in stock preparation.
3. The standard ratio for making high - quality stock is 5 pounds of bones to 1 pound of mirepoix.
4. A key difference between white and brown stock is that brown stock includes tomato paste and roasted bones, while white stock uses raw bones and no tomato.

Answer:

1. C. Bones and connective tissue
2. B. Carrots, onions, and celery
3. D. 5 pounds of bones to 1 pound of mirepoix
4. C. Brown stock includes tomato paste and roasted bones, while white stock uses raw bones and no tomato.