Question 7/14 You've just made a new batch of chicken stock, and there are still two litres left in the fridge. What should you do? Put the new stock in a separate container and store it behind the stock still in the fridge Throw out the old stock and only use the stock from the new batch Add the stock in the fridge to the new stock, bring to a boil, then store Combine the stocks and store in two separate containers

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Question 7/14 You've just made a new batch of chicken stock, and there are still two litres left in the fridge. What should you do? Put the new stock in a separate container and store it behind the stock still in the fridge Throw out the old stock and only use the stock from the new batch Add the stock in the fridge to the new stock, bring to a boil, then store Combine the stocks and store in two separate containers

Answer 1

The safest option when dealing with leftovers, especially chicken stock which can grow bacteria if not stored properly, is to keep the new batch separate. The reason behind this is that the old stock has been sitting longer and might spoil faster. Mixing them can consequently lower the shelf life of the new one. Storing the new stock behind the old stock will ensure that the oldest is used first, effectively reducing waste. Hence, option A is correct.

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