NHM 250 Exam 3 questions n answers
graded A+ 2025/2026
Stock - correct answer ✔✔great for soups, sauces and braised dishes
sauce - correct answer ✔✔a thickened liquid
added flavor, moisture, richness and visual appeal
why are bones the most important ingredient in stock making? - correct answer ✔✔it adds
flavor, richness, and color
White stock - correct answer ✔✔simmering chicken, veal and beef or game bones in water with
veggies and seasonings
uses neck and back bones of chicken
cooking time is around 6 hours
Brown stock - correct answer ✔✔caramelized chicken, veal and beef or game bones then
simmered in water and veggies
back, neck and shank bones of veal
best from younger animals
6-8 hours cooking time
fish stock - correct answer ✔✔slightly different because of addition of acid.. slowly cooked fish
bones of crustacean shells and veggies
whole carcass can be used
lean fish
,30-45 min cooking time
court bouillon - correct answer ✔✔simmered veggies with seasoning and acidic liquid
used for poaching fish
vegetable stock - correct answer ✔✔combination of veggies that complement the final product
avoid strong flavor or starchy
little body
good for vegetarian dishes
clean, light colored
Bones used in making stock - correct answer ✔✔
Basic process of stock making - correct answer ✔✔1. start stock in cold water
2. simmer stock gently
3. skim the stock frequently
4. strain the stock
5. cool the stock
6. store properly
7. degrease the stock
What is the quality of stock based on? - correct answer ✔✔body, flavor, clarity and color
mirepoix - correct answer ✔✔enhances flavor and aroma
50% onions, 25% carrots, 25% celery
, white mirepoix - correct answer ✔✔enhances flavor and aroma
replace carrots with parsnips and add leeks and mushrooms
50% onions, 25% parsnips, 25% celery
process for making sauces - correct answer ✔✔liquid + thickening agent + seasonings
make stock, thicken stock for desired needs, use seasonings for flavor
mother sauces - correct answer ✔✔bechamel, veloute, espagnole, tomato, hollandaise
veloute - correct answer ✔✔white stock thickened with roux
rich, smooth, no lumps
béchamel - correct answer ✔✔adding heavy cream to a velour making it ruch, creamy, and
smoother
espagnole - correct answer ✔✔brown stock + brown roux + mirepoix + tomato puree
tomato - correct answer ✔✔tomato+veggies+seasoning+white stock-not typically thickened-
thick, rich, grainy
hollandaise - correct answer ✔✔egg yolk+warm butter+water+lemon juice or vinegar -
emulsified-smooth,buttery,pale yellow
Nontradional sauces - correct answer ✔✔-compound butter (room temp butter w/herbs)-pan
gravy (made with drippings of meat)-pan sauces-coulis (pureed fruits or veggies)-salsa (fruits or
veggies coarsely pureed)-relish (pickle base)-chutney (large chunks of fruits and veggies)
thickening agents
graded A+ 2025/2026
Stock - correct answer ✔✔great for soups, sauces and braised dishes
sauce - correct answer ✔✔a thickened liquid
added flavor, moisture, richness and visual appeal
why are bones the most important ingredient in stock making? - correct answer ✔✔it adds
flavor, richness, and color
White stock - correct answer ✔✔simmering chicken, veal and beef or game bones in water with
veggies and seasonings
uses neck and back bones of chicken
cooking time is around 6 hours
Brown stock - correct answer ✔✔caramelized chicken, veal and beef or game bones then
simmered in water and veggies
back, neck and shank bones of veal
best from younger animals
6-8 hours cooking time
fish stock - correct answer ✔✔slightly different because of addition of acid.. slowly cooked fish
bones of crustacean shells and veggies
whole carcass can be used
lean fish
,30-45 min cooking time
court bouillon - correct answer ✔✔simmered veggies with seasoning and acidic liquid
used for poaching fish
vegetable stock - correct answer ✔✔combination of veggies that complement the final product
avoid strong flavor or starchy
little body
good for vegetarian dishes
clean, light colored
Bones used in making stock - correct answer ✔✔
Basic process of stock making - correct answer ✔✔1. start stock in cold water
2. simmer stock gently
3. skim the stock frequently
4. strain the stock
5. cool the stock
6. store properly
7. degrease the stock
What is the quality of stock based on? - correct answer ✔✔body, flavor, clarity and color
mirepoix - correct answer ✔✔enhances flavor and aroma
50% onions, 25% carrots, 25% celery
, white mirepoix - correct answer ✔✔enhances flavor and aroma
replace carrots with parsnips and add leeks and mushrooms
50% onions, 25% parsnips, 25% celery
process for making sauces - correct answer ✔✔liquid + thickening agent + seasonings
make stock, thicken stock for desired needs, use seasonings for flavor
mother sauces - correct answer ✔✔bechamel, veloute, espagnole, tomato, hollandaise
veloute - correct answer ✔✔white stock thickened with roux
rich, smooth, no lumps
béchamel - correct answer ✔✔adding heavy cream to a velour making it ruch, creamy, and
smoother
espagnole - correct answer ✔✔brown stock + brown roux + mirepoix + tomato puree
tomato - correct answer ✔✔tomato+veggies+seasoning+white stock-not typically thickened-
thick, rich, grainy
hollandaise - correct answer ✔✔egg yolk+warm butter+water+lemon juice or vinegar -
emulsified-smooth,buttery,pale yellow
Nontradional sauces - correct answer ✔✔-compound butter (room temp butter w/herbs)-pan
gravy (made with drippings of meat)-pan sauces-coulis (pureed fruits or veggies)-salsa (fruits or
veggies coarsely pureed)-relish (pickle base)-chutney (large chunks of fruits and veggies)
thickening agents
