<p>Course Competency #____: True Brew 4: Take Stock – Good Eats DVD</p><p>_____ x 2 = _____/22 points possible</p><p>1. If chicken scraps aren’t available, why is using chicken legs a good substitute when making broth?</p><p>2. Why should you NOT use distilled water for making broth?</p><p>3. Alton suggests using a taller, narrower stock pot. Why?</p><p>4. Why is giving stock time to cook important?</p><p>5. What is the problem with cooking stock at a low temperature?</p><p>6. What should you do if scum forms at the top of your stock?</p><p>7. How do you know when the broth has cooked long enough?</p><p>8. What does Alton do to rapidly cool the stock?</p><p>9. What is schmaltz and what do you use it for?</p><p>10. What does Alton do with the finished broth?</p><p>11. Describe the step Alton uses before he uses his stored broth.</p>