Stocks And Soups

Instructions:

• Answer 50 questions in 15 minutes.
• If you are not ready to take this test, you can study here.
• Match each statement with the correct term.
• Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. What does DEGRASS mean?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


3. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Add more liquid.
When the stock has abput 45 minutes-1 hour left to simmer.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Bisque.


4. When and how should cold soups be served?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


5. What are two classifications of soup and give two examples for each classification?
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.
When the stock has abput 45 minutes-1 hour left to simmer.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


6. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
1 cup = 8 ounces.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A stock is a flavorful liquid made by simmering in a liquid.
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


7. List the aromatics used in soup making?
1 cup = 8 ounces.
Water - Wine - and Broth.
Onions & garlic.
Color - clarity - flavor and aroma - and body.


8. What is a REMOUILLAGE?
Color - clarity - flavor/aroma - & body.
Made from Lobster - Shrimp - or Crayfish shells
A weak stock made from a second wash of solids after draining of the original stock.
Puree - Reduction - and Roux.


9. What is a CONSOMME? Describe how it is made?
A starch and a fat.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A weak stock made from a second wash of solids after draining of the original stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


10. Define a STOCK.
When the stock has abput 45 minutes-1 hour left to simmer.
A stock is a flavorful liquid made by simmering in a liquid.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Chicken stock - Vegetable stock - and Fish stock.


11. What does 'a la minute' mean?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Salt - Pepper - and Thyme.
Cold soups should be chilled and served into chilled cups or bowls.
Cooked to order fresh - often right before the guests.


12. When should dried herbs be added to a soup?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.
At the beginning or in the middle - depending on the cook time.


13. Which is larger a tablespoon or a teaspoon?
A starch and a fat.
Cool to 70
1/4x1/4x1/4.
Tablespoon.


14. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Add more liquid.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Color - clarity - flavor and aroma - and body.
To remove fat from the stock when it's cold.


15. What do you do to a soup if it is too thick?
Add more liquid.
It is a browned onion - and it's used to flavor soups.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


16. What must you do to the roux to make it work?
Hot soups should be served a la minute - especially broths and consommes
Cold soups should be chilled and served into chilled cups or bowls.
You have to cook it.
Cold soups should be served when it's hot outside. They should be served in a cold dish.


17. List three basic or simple stocks.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1 cup = 8 ounces.
Chicken stock - Vegetable stock - and Fish stock.
Salt - Pepper - and Thyme.


18. What is the name of the knife cut for making small dice?
To Taste.
Batonnet.
Add more liquid.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


19. What are the four QUALITY STANDARDS for a STOCK?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Water - Wine - and Broth.
When the stock is cold.
Color - clarity - flavor and aroma - and body.


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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


21. Describe a stock pot.
A pot that is taller than it is wide and has handles.
Cooked to order fresh - often right before the guests.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Style of preparation where the food is cooked right before it's served to the guests.


22. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Soups - Sauces - and Stews.


23. What does CARAMELIZATION mean?
Puree - Reduction - and Roux.
Color - clarity - flavor/aroma - & body.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cooked to order fresh - often right before the guests.


24. When should we DEGRASSER a stock?
Color - clarity - flavor/aroma - & body.
Water - Wine - and Broth.
When the stock is cold.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


25. What is a FUMET?
Soups - Sauces - and Stews.
A starch and a fat.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Chicken stock - Vegetable stock - and Fish stock.


26. When should fresh herbs be added to a soup?
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
Fresh herbs should be added last.
Color - clarity - flavor and aroma - and body.
Cooked to order fresh - often right before the guests.


27. What is used to make a shellfish stock?
Add broth or water - adjust seasoning.
Starches - beans - roux.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Made from Lobster - Shrimp - or Crayfish shells


28. 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
Water - Wine - and Broth.
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.


29. What ingredient in the soup does the term CHOWDER refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Bisque.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
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.


30. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Onions & garlic.
Add more liquid.
When the stock has abput 45 minutes-1 hour left to simmer.


31. How many ounces are in one cup?
1/4x1/4x1/4.
At the beginning or in the middle - depending on the cook time.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
1 cup = 8 ounces.


32. What is evaporation and how does it affect the cooking of soups and stocks?
Add more liquid.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Stock.


33. When and how should hot soups be served?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


34. List three ways we can cool a stock.
Soups - Sauces - and Stews.
To remove fat from the stock when it's cold.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


35. What does 'a la minute' mean?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


36. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
When the stock has abput 45 minutes-1 hour left to simmer.
Onions & garlic.


37. What is the size of a small dice?
When the stock has abput 45 minutes-1 hour left to simmer.
You have to cook it.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
1/4x1/4x1/4.


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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


39. What does TT mean?
To Taste.
To brown meat - vegetables - or fruits to create a flavorful crust.
Hot soups should be served a la minute - especially broths and consommes
Color - clarity - flavor/aroma - & body.


40. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Cold soups should be chilled and served into chilled cups or bowls.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
1 cup = 8 ounces.


41. What is the purpose of a roux?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
To thicken a soup.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A weak stock made from a second wash of solids after draining of the original stock.


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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


43. List three methods used for thickening soups.
Style of preparation where the food is cooked right before it's served to the guests.
Puree - Reduction - and Roux.
A stock is a flavorful liquid made by simmering in a liquid.
You have to cook it.


44. What two parts make up a roux and what are there ratios?
Batonnet.
A starch and a fat.
Cooked to order fresh - often right before the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


45. When and how should cold soups be served?
Color - clarity - flavor/aroma - & body.
Color - clarity - flavor and aroma - and body.
Cold soups should be chilled and served into chilled cups or bowls.
Stock with seafoods and rice. Others cream soups have thickeners in them.


46. What are three uses of a stock?
Made from Lobster - Shrimp - or Crayfish shells
Soups - Sauces - and Stews.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Onions & garlic.


47. What is the most common liquid to make a soup?
To brown meat - vegetables - or fruits to create a flavorful crust.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1 cup = 8 ounces.
Stock.


48. 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
It is a browned onion - and it's used to flavor soups.
Hot soups should be served a la minute - especially broths and consommes
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
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


49. Name 3 liquids can be used in making a stock?
To remove fat from the stock when it's cold.
Water - Wine - and Broth.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Soups - Sauces - and Stews.


50. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
1/4x1/4x1/4.
Thickner that comes naturally from the bones of animals.
At the beginning or in the middle - depending on the cook time.