9. Frozen stock can be held for how many months?

A. 1 month C. 3 months

B. 2 months D. 4 months

10. At which temperature should roast the bones for brown stock?

A. 95 to 120 ºC (200 to 250 ºF) C. 150 to 175 ºC (250 to 300 ºF)

B. 150 to 175 ºC (300 to 350 ºF) D. 190 to 200 ºC (375 to 400 ºC)

11. When the stock has completed simmering it should be

A. immediately placed in the fridge

B. brought to a full boil

C. cooled quickly in a cold bath

D. cooled quickly and stored in open containers

12. What is the simmering time for fish bones?

A. 30 to 45 minutes C. 3 to 5 minutes

B. minimum of 3 hours D. 6 to 8 hours

13. Well-made stocks thicken or solidify when chilled because of

A. the mirepoix C. the addition of thickener

B. the starches in bone D. the starches in bone

14. The fat that often forms when on the top of a cooled stock

A. should always be removed

B. can be removed

C. can be left intact

D. b or c depending upon the preference of the cook

15. Salt is not usually added to a stock, as this causes stock to

A. preserve C. extract protein

B. become too salty D. be impure​