Test your basic knowledge |

Stocks And Soups

Subject : cooking

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. List the aromatics used in soup making?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Bisque.
Starches - beans - roux.
Onions & garlic.

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

3. What is the definition of a SOUP?
Style of preparation where the food is cooked right before it's served to the guests.
A weak stock made from a second wash of solids after draining of the original stock.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Tablespoon.

4. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Color - clarity - flavor and aroma - and body.
A stock is a flavorful liquid made by simmering in a liquid.
Water - Wine - and Broth.

5. 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
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
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
Color - clarity - flavor and aroma - and body.
Hot soups should be served a la minute - especially broths and consommes

6. What is the most common liquid to make a soup?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cooked to order fresh - often right before the guests.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Stock.

7. When should dried herbs be added to a soup?
A weak stock made from a second wash of solids after draining of the original stock.
At the beginning or in the middle - depending on the cook time.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Color - clarity - flavor/aroma - & body.

8. When and how should hot soups be served?

9. 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.
Made from Lobster - Shrimp - or Crayfish shells
Batonnet.

10. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
Fresh herbs should be added last.
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 pot that is taller than it is wide and has handles.

11. What is used to make a shellfish stock?
Onions & garlic.
Hot soups should be served a la minute - especially broths and consommes
Batonnet.
Made from Lobster - Shrimp - or Crayfish shells

12. What is GELATIN?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Thickner that comes naturally from the bones of animals.
Salt - Pepper - and Thyme.
Water - Wine - and Broth.

13. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Batonnet.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
When the stock has abput 45 minutes-1 hour left to simmer.

14. 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?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cool to 70
Water - Wine - and Broth.

15. What must you do to the roux to make it work?
Chicken stock - Vegetable stock - and Fish stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Onions & garlic.
You have to cook it.

16. What is a CONSOMME? Describe how it is made?
Chicken stock - Vegetable stock - and Fish stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
It is a browned onion - and it's used to flavor soups.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

17. What does 'a la minute' mean?
1 cup = 8 ounces.
Salt - Pepper - and Thyme.
Cooked to order fresh - often right before the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

18. What is a REMOUILLAGE?
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.
Fresh herbs should be added last.
Cold soups should be chilled and served into chilled cups or bowls.

19. What do you do to a soup if it is too thick?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Add more liquid.
Made from Lobster - Shrimp - or Crayfish shells
Cooked to order fresh - often right before the guests.

20. What are three uses of a stock?
Color - clarity - flavor and aroma - and body.
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.
Puree - Reduction - and Roux.

21. How many ounces are in one cup?
At the beginning or in the middle - depending on the cook time.
1 cup = 8 ounces.
A pot that is taller than it is wide and has handles.
To remove fat from the stock when it's cold.

22. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
At the beginning or in the middle - depending on the cook time.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Fresh herbs should be added last.

23. What are the 4 components of a stock?
Fresh herbs should be added last.
Color - clarity - flavor/aroma - & body.
Style of preparation where the food is cooked right before it's served to the guests.
A pot that is taller than it is wide and has handles.

24. What two parts make up a roux and what are there ratios?
Hot soups should be served a la minute - especially broths and consommes
To remove fat from the stock when it's cold.
When the stock is cold.
A starch and a fat.

25. What ingredients are used to thicken soups?
A weak stock made from a second wash of solids after draining of the original stock.
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.
You have to cook it.

26. List three REGIONAL SOUPS.
Batonnet.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Onions & garlic.
A stock is a flavorful liquid made by simmering in a liquid.

27. Describe a stock pot.
Starches - beans - roux.
Cooked to order fresh - often right before the guests.
Tablespoon.
A pot that is taller than it is wide and has handles.

28. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cool to 70
A stock is a flavorful liquid made by simmering in a liquid.
Soups - Sauces - and Stews.

29. What is the purpose of a roux?
Thickner that comes naturally from the bones of animals.
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.
To thicken a soup.

30. What does TT mean?
Add broth or water - adjust seasoning.
To thicken a soup.
To Taste.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

31. List three methods used for thickening soups.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Puree - Reduction - and Roux.
Chicken stock - Vegetable stock - and Fish stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

32. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Thickner that comes naturally from the bones of animals.
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.
Made from Lobster - Shrimp - or Crayfish shells

33. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Hot soups should be served a la minute - especially broths and consommes
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A pot that is taller than it is wide and has handles.
When the stock has abput 45 minutes-1 hour left to simmer.

34. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A pot that is taller than it is wide and has handles.
You have to cook it.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

35. When and how should cold soups be served?

36. When and how should hot soups be served?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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.
Hot soups should be served a la minute - especially broths and consommes

37. Define a STOCK.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Color - clarity - flavor and aroma - and body.
Color - clarity - flavor/aroma - & body.
A stock is a flavorful liquid made by simmering in a liquid.

38. What are two classifications of soup and give two examples for each classification?
Soups - Sauces - and Stews.
A starch and a fat.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

39. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Add more liquid.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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

40. 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.
A starch and a fat.
Stock.
Add more liquid.

41. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
A pot that is taller than it is wide and has handles.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
You have to cook it.

42. What does 'a la minute' mean?

43. What do you do to a soup if it is too thick?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Starches - beans - roux.
Made from Lobster - Shrimp - or Crayfish shells
Add broth or water - adjust seasoning.

44. What is evaporation and how does it affect the cooking of soups and stocks?
1/4x1/4x1/4.
Cold soups should be chilled and served into chilled cups or bowls.
Starches - beans - roux.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

45. What does DEPOUILLAGE mean and why do we do this?
Fresh herbs should be added last.
Cold soups should be chilled and served into chilled cups or bowls.
When the stock is cold.
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.

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

47. When and how should cold soups be served?
Hot soups should be served a la minute - especially broths and consommes
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.
Tablespoon.

48. Which is larger a tablespoon or a teaspoon?
Tablespoon.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To thicken a soup.
When the stock has abput 45 minutes-1 hour left to simmer.

49. Name 3 liquids can be used in making a stock?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
Batonnet.
Water - Wine - and Broth.

50. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cold soups should be chilled and served into chilled cups or bowls.
1/4x1/4x1/4.
Color - clarity - flavor and aroma - and body.