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1. QUIZ
PREPARING STOCKS AND SOUP

2. 1. What is the primary ingredient used to make a
traditional beef stock?
a) Chicken
b) Beef bones
c) Vegetable scraps
d) Fish

3. 2. Which type of stock is commonly used as a base
for seafood dishes?
a) Chicken stock
b) Vegetable stock
c) Fish stock
d) Beef stock

4. 3. Which of the following methods is commonly
used to clarify stock?
a) Boiling vigorously
b) Skimming impurities
c) Adding more salt
d) Mixing with water

5. 4. What is the key difference between broth and
stock?
a) Broth contains meat, while stock does not.
b) Stock contains meat, while broth does not.
c) Broth is seasoned, while stock is not.
d) Stock is thinner in consistency compared to
broth.

6. 5. Which type of stock is commonly used as a base
for vegetarian dishes?
a) Beef stock
b) Chicken stock
c) Vegetable stock
d) Fish stock

7. 6. What is the term for the process of removing
excess fat from the surface of cooled stock?
a) Straining
b) Skimming
c) Blanching
d) Braising

8. 7. Which part of the animal is typically used to
make a chicken stock?
a) Breasts
b) Wings
c) Bones
d) Liver

9. 8. What is the key ingredient in a vegetable stock?
a) Meat
b) Bones
c) Vegetables
d) Fruit

10. 9. Which of these is NOT a typical ingredient in a
vegetable stock?
a) Onions
b) Carrots
c) Beef bones
d) Celery

11. 10. What is the primary purpose of simmering
stock ingredients slowly for an extended period of
time?
a) To enhance color
b) To intensify flavor
c) To reduce sodium content
d) To speed up the cooking process

12. 11-15
When making stocks in cookery,
how do you decide which
ingredients to use and how do
you combine them for the best
flavor?