Question

d vegetable stock

1. why must stock be cooled rapidly before storage?

a. rapid cooling prevents the stock from separating into layers of water and fat.
b. to stop the flavor extraction process before the stock becomes bitter.
c. to prevent bacterial growth in the temperature danger zone (41degree f to 135degree f).
d. slow cooling can dissolve the gelatin back into the liquid, reducing the stocks body.

1. what is the sensation created in the mouth by the body, texture, and temperature of a food, which is significantly impacted by gelatin in a stock?

a. aroma
b. flavor profile
c. mouthfeel
d. density

1. which of the following is an example of an appropriate aromatic component to add to a brown stock, but would not typically be included in a white stock?

a. celery
b. bay leaf
c. tomato paste or purée
d. thyme

1. which of the following describes a base in the context of stock - making?

a. a liquid made from scratch with a higher proportion of meat than bone.
b. a highly flavored liquid made by simmering raw bones with vegetables.
c. a concentrated instant powder or paste that dissolves in water to make a stock - like liquid.
d. the leftover solidified material that is strained out of a finished stock.

1. what is the primary function of collagen in the bones and connective tissue of a stocks ingredients?

a. it adds a slightly sweet flavor to the final product.

Explanation:

1. Bacteria grow rapidly in the temperature - danger zone (41°F to 135°F). Rapid cooling helps avoid this zone, preventing bacterial growth.
2. Gelatin in stock affects the mouthfeel, creating a certain texture and sensation in the mouth when consumed.
3. Tomato paste or purée is often added to brown stock for color and flavor but is not typical in white stock.
4. In stock - making, a base can be a concentrated instant powder or paste that dissolves in water to make a stock - like liquid.
5. Collagen in bones and connective tissue breaks down during cooking to form gelatin, which gives body to the stock.

Answer:

1. C
2. C
3. C
4. C
5. (No options provided for 19 in the original text, but it forms gelatin which gives body to the stock)