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Teams
Name
Score
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15
×
The ratio of bones to water in making stock.
2:3
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25
×
Give one advantage of using bases.
reduce prep time/ less spoilage/ cost efficient
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banana
Go to last place!
Oops!
×
shark
Other team loses 25 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
20
×
Give one quality characteristic of a stock.
Clarity/ Body/Flavor/Color
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15
×
What tool will you use to strain the stock?
strainer/ chinois/ china cap/ sieve
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trap
No points!
Oops!
×
gift
Win 25 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 15 points!
Oops!
15
×
If making savory beef stew, what type of stock will be best to use?
Brown stock
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15
×
What convenience product is usually added in brown stock?
tomato concentrate . tomato paste
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15
×
Why is cold water used in making stocks?
Protein and flavor dissolve or extracted in cold water
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baam
Lose 20 points!
Oops!
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gift
Win 10 points!
Okay!
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gift
Win 10 points!
Okay!
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baam
Lose 25 points!
Oops!
15
×
It refers to a type of stock made of dried kelp or Katsuobushi
Dashi
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×
banana
Go to last place!
Oops!
×
shark
Other team loses 25 points!
Okay!
×
gift
Win 10 points!
Okay!
×
baam
Lose 15 points!
Oops!
15
×
In making white stock, when is the best time to add the mirepoix?
after skimming the scum
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25
×
Give one reason why stock becomes cloudy.
cooked too long/ inferior ingredients/starchy vegetables are added/ covered with lid/ boiled not simmered/ not skimmed/strained
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15
×
This refers to thin, flavored liquids derived from meaty bones simmered with vegetables.
Stock
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15
×
How long can food stay safe in room temperature according to 2/4 hour rule?
4 hours
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