10. Among are the elements of stocks, except
a. mirepoix
b. liquid c. shortening
d. bouquet garni
11. What is the storage time for stocks if properly refrigerated?
a. 3 to 4 days b. 2 to 3 days c. 5 to 6 days
d. 1 week
12. Sauces and starches should be kept in
a. pot
c. airtight container
b. colander
d. open container
True or False
13. The stock should never be put in the refrigerator while it is hot
a. True
b. False
14. A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes
until it is lukewarm but it should not exceed one hour.
a. True b. False
15. One way to reconstitute sauces is by adding more seasoning and starch
a. a. True
b. False​