Test your basic knowledge |

Stocks And Soups

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. When and how should hot soups be served?

2. What does 'a la minute' mean?

3. What is a BISQUE? How does it differ from other cream soups?

4. List three methods used for thickening soups.

5. What ingredients are used to thicken soups?

6. List the aromatics used in soup making?

7. What is the most common liquid to make a soup?

8. When should fresh herbs be added to a soup?

9. Which is larger a tablespoon or a teaspoon?

10. What are two classifications of soup and give two examples for each classification?

11. What does 'a la minute' mean?

12. What is a REMOUILLAGE?

13. Describe the MOP (method of preparation) for making PASTA FAGIOLI? Ingredients included the following:a. Pasta b. ground beef c. onions d. carrots e. celery f. tomatoes g. pasta h. beans i. beef stock j. salt and pepper

14. When should we DEGRASSER a stock?

15. List three REGIONAL SOUPS.

16. List three basic or simple stocks.

17. What does DEGRASS mean?

18. What is a Bouquet GARNI? How is this different from a SACHET D'ESPICES?

19. Who is Escoffier? What did he say about STOCKS?

20. When and how should cold soups be served?

21. What is a FUMET?

22. What does DEPOUILLAGE mean and why do we do this?

23. What are three uses of a stock?

24. What is the size of a small dice?

25. What is a CONSOMME? Describe how it is made?

26. What is the definition of a SOUP?

27. What is GELATIN?

28. How many ounces are in one cup?

29. Describe a stock pot.

30. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?

31. Give three examples of herbs we used to make soups in our labs.

32. What is the name of the knife cut for making small dice?

33. What two parts make up a roux and what are there ratios?

34. What does TT mean?

35. What must you do to the roux to make it work?

36. What is used to make a shellfish stock?

37. After we have cooked the stock - how long do we have to cool the stock to 70 degrees F? How long do we have to cool it to 41 degrees F or lower?

38. What ingredient in the soup does the term CHOWDER refer?

39. What does the term SWEAT mean? How is this different from SAUTE?

40. What is the purpose of a roux?

41. What are the four QUALITY STANDARDS for a STOCK?

42. What is OIGNON BRULE and What is it used for?

43. What is evaporation and how does it affect the cooking of soups and stocks?

44. What do you do to a soup if it is too thick?

45. When and how should hot soups be served?

46. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?

47. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?

48. When and how should cold soups be served?

49. What do you do to a soup if it is too thick?

50. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?