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Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What are two classifications of soup and give two examples for each classification?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Starches - beans - roux.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

2. How many ounces are in one cup?
1 cup = 8 ounces.
It is a browned onion - and it's used to flavor soups.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
To brown meat - vegetables - or fruits to create a flavorful crust.

3. What is a REMOUILLAGE?
It is a browned onion - and it's used to flavor soups.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A weak stock made from a second wash of solids after draining of the original stock.

4. What is evaporation and how does it affect the cooking of soups and stocks?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A stock is a flavorful liquid made by simmering in a liquid.
To remove fat from the stock when it's cold.

5. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
To Taste.
Add more liquid.
When the stock is cold.
When the stock has abput 45 minutes-1 hour left to simmer.

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

7. Give three examples of herbs we used to make soups in our labs.
Thickner that comes naturally from the bones of animals.
Puree - Reduction - and Roux.
Water - Wine - and Broth.
Salt - Pepper - and Thyme.

8. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
Tablespoon.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
When the stock is cold.

9. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Stock with seafoods and rice. Others cream soups have thickeners in them.

10. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Color - clarity - flavor and aroma - and body.
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi
A starch and a fat.

11. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
When the stock has abput 45 minutes-1 hour left to simmer.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Stock with seafoods and rice. Others cream soups have thickeners in them.

12. 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
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To Taste.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

13. What do you do to a soup if it is too thick?
Add more liquid.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Hot soups should be served a la minute - especially broths and consommes
When the stock is cold.

14. What is the name of the knife cut for making small dice?
To Taste.
To brown meat - vegetables - or fruits to create a flavorful crust.
Batonnet.
A weak stock made from a second wash of solids after draining of the original stock.

15. What is a FUMET?
Made from Lobster - Shrimp - or Crayfish shells
Stock.
Cold soups should be chilled and served into chilled cups or bowls.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

16. Describe a stock pot.
Cool to 70
A pot that is taller than it is wide and has handles.
Thickner that comes naturally from the bones of animals.
Onions & garlic.

17. List three basic or simple stocks.
Color - clarity - flavor and aroma - and body.
Chicken stock - Vegetable stock - and Fish stock.
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi
To brown meat - vegetables - or fruits to create a flavorful crust.

18. What is GELATIN?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Thickner that comes naturally from the bones of animals.
1/4x1/4x1/4.
To remove fat from the stock when it's cold.

19. What are the four QUALITY STANDARDS for a STOCK?
Onions & garlic.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Color - clarity - flavor and aroma - and body.
A weak stock made from a second wash of solids after draining of the original stock.

20. What ingredient in the soup does the term CHOWDER refer?
Bisque.
A pot that is taller than it is wide and has handles.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Stock.

21. Which is larger a tablespoon or a teaspoon?
Puree - Reduction - and Roux.
Soups - Sauces - and Stews.
Tablespoon.
A stock is a flavorful liquid made by simmering in a liquid.

22. List three methods used for thickening soups.
Bisque.
At the beginning or in the middle - depending on the cook time.
Puree - Reduction - and Roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

23. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

24. What are three uses of a stock?
Soups - Sauces - and Stews.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Add broth or water - adjust seasoning.
1 cup = 8 ounces.

25. Name 3 liquids can be used in making a stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A stock is a flavorful liquid made by simmering in a liquid.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Water - Wine - and Broth.

26. When and how should cold soups be served?

27. When and how should hot soups be served?

28. What does DEGRASS mean?

29. What must you do to the roux to make it work?
You have to cook it.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Thickner that comes naturally from the bones of animals.
Add broth or water - adjust seasoning.

30. When should we DEGRASSER a stock?
When the stock is cold.
Color - clarity - flavor and aroma - and body.
To thicken a soup.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

31. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cold soups should be chilled and served into chilled cups or bowls.

32. What does TT mean?
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
A weak stock made from a second wash of solids after draining of the original stock.
To Taste.
Thickner that comes naturally from the bones of animals.

33. What is a CONSOMME? Describe how it is made?
Water - Wine - and Broth.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

34. When should fresh herbs be added to a soup?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Salt - Pepper - and Thyme.
Fresh herbs should be added last.

35. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
Cool to 70
1 cup = 8 ounces.

36. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
Chicken stock - Vegetable stock - and Fish stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

37. List three ways we can cool a stock.
Made from Lobster - Shrimp - or Crayfish shells
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Add broth or water - adjust seasoning.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

38. What is the most common liquid to make a soup?
Stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add more liquid.
At the beginning or in the middle - depending on the cook time.

39. What is the purpose of a roux?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To thicken a soup.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Add broth or water - adjust seasoning.

40. What does 'a la minute' mean?

41. What does CARAMELIZATION mean?
Cool to 70
Batonnet.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To brown meat - vegetables - or fruits to create a flavorful crust.

42. What is the definition of a SOUP?
When the stock has abput 45 minutes-1 hour left to simmer.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
Add broth or water - adjust seasoning.

43. Define a STOCK.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
A stock is a flavorful liquid made by simmering in a liquid.

44. What is a BISQUE? How does it differ from other cream soups?
A pot that is taller than it is wide and has handles.
Stock with seafoods and rice. Others cream soups have thickeners in them.
1 cup = 8 ounces.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

45. When and how should hot soups be served?
Stock.
Salt - Pepper - and Thyme.
Hot soups should be served a la minute - especially broths and consommes
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

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

47. 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?
Cool to 70
A pot that is taller than it is wide and has handles.
Color - clarity - flavor and aroma - and body.
Bisque.

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

49. What two parts make up a roux and what are there ratios?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
When the stock is cold.
A starch and a fat.

50. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Water - Wine - and Broth.
It is a browned onion - and it's used to flavor soups.
Add broth or water - adjust seasoning.