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Stock (food): Quiz


Question 1: Glace viande is stock made from bones, usually from ________, that is highly concentrated by reduction.

Question 2: It is used in Southeast Asian dishes such as ________.
RojakLaksaChar kway teowNasi lemak

Question 3: Beck, Simone; Louisette Bertholle; ________ (1961).
Public Broadcasting ServiceBill CosbyJulie & JuliaJulia Child

Question 4: This promotes the extraction of ________, which may be sealed in by hot water.
CollagenCollagen, type I, alpha 1Lysyl hydroxylaseKeratin

Question 5: Master stock is a special Chinese stock used primarily for poaching meats, flavoured with soy sauce, sugar, ginger, garlic, and other ________.
Covalent bondAromaticityChemical bondConjugated system

Question 6: Ham stock, common in ________ cooking, is made from ham hocks.
French AmericanCajunItalian AmericanEnglish American

Question 7: It forms the basis of many dishes, particularly soups and ________.
Japanese cuisineSauceSaladDip (food)


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