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. What is the most common liquid to make a soup?
Stock.
At the beginning or in the middle - depending on the cook time.
To brown meat - vegetables - or fruits to create a flavorful crust.
Add more liquid.

2. What is a CONSOMME? Describe how it is made?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Add broth or water - adjust seasoning.
Add more liquid.
Stock.

3. What does TT mean?
To Taste.
Starches - beans - roux.
Color - clarity - flavor and aroma - and body.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

4. What is the size of a small dice?
Starches - beans - roux.
1/4x1/4x1/4.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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

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

6. 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?
When the stock has abput 45 minutes-1 hour left to simmer.
Thickner that comes naturally from the bones of animals.
Cool to 70
Add more liquid.

7. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
A weak stock made from a second wash of solids after draining of the original stock.
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.
Add broth or water - adjust seasoning.

8. What is evaporation and how does it affect the cooking of soups and stocks?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
When the stock has abput 45 minutes-1 hour left to simmer.
Onions & garlic.

9. What ingredient in the soup does the term CHOWDER refer?
Chicken stock - Vegetable stock - and Fish stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor and aroma - and body.
Bisque.

10. What does DEGRASS mean?

11. What is a FUMET?
Starches - beans - roux.
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
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Salt - Pepper - and Thyme.

12. List three basic or simple stocks.
To remove fat from the stock when it's cold.
You have to cook it.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.

13. How many ounces are in one cup?
It is a browned onion - and it's used to flavor soups.
Cold soups should be chilled and served into chilled cups or bowls.
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.

14. When and how should cold soups be served?

15. What are the 4 components of a stock?
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
A stock is a flavorful liquid made by simmering in a liquid.
Color - clarity - flavor/aroma - & body.

16. What do you do to a soup if it is too thick?
Cooked to order fresh - often right before the guests.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Add more liquid.
Color - clarity - flavor and aroma - and body.

17. What does 'a la minute' mean?
Chicken stock - Vegetable stock - and Fish stock.
A pot that is taller than it is wide and has handles.
Cooked to order fresh - often right before the guests.
Puree - Reduction - and Roux.

18. When should we DEGRASSER a stock?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
When the stock is cold.
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.

19. When and how should cold soups be served?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To thicken a soup.
Cold soups should be chilled and served into chilled cups or bowls.
Puree - Reduction - and Roux.

20. What is the purpose of a roux?
Color - clarity - flavor/aroma - & body.
Starches - beans - roux.
Tablespoon.
To thicken a soup.

21. What is the definition of a SOUP?
Thickner that comes naturally from the bones of animals.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
When the stock is cold.
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

22. When should dried herbs be added to a soup?
Salt - Pepper - and Thyme.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
At the beginning or in the middle - depending on the cook time.
Stock.

23. What is a BISQUE? How does it differ from other cream soups?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To remove fat from the stock when it's cold.
Stock with seafoods and rice. Others cream soups have thickeners in them.

24. What two parts make up a roux and what are there ratios?
Color - clarity - flavor/aroma - & body.
At the beginning or in the middle - depending on the cook time.
A starch and a fat.
Add more liquid.

25. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Puree - Reduction - and Roux.
To brown meat - vegetables - or fruits to create a flavorful crust.
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

26. What do you do to a soup if it is too thick?
A pot that is taller than it is wide and has handles.
Add broth or water - adjust seasoning.
Cool to 70
Tablespoon.

27. What does CARAMELIZATION mean?
Chicken stock - Vegetable stock - and Fish stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
Soups - Sauces - and Stews.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

28. What is the name of the knife cut for making small dice?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
When the stock has abput 45 minutes-1 hour left to simmer.
Batonnet.
Cold soups should be chilled and served into chilled cups or bowls.

29. When and how should hot soups be served?
Starches - beans - roux.
Style of preparation where the food is cooked right before it's served to the guests.
Water - Wine - and Broth.
Hot soups should be served a la minute - especially broths and consommes

30. 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
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
1 cup = 8 ounces.
To remove fat from the stock when it's cold.

31. What are three uses of a stock?
Soups - Sauces - and Stews.
At the beginning or in the middle - depending on the cook time.
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.

32. List the aromatics used in soup making?
Onions & garlic.
A pot that is taller than it is wide and has handles.
Color - clarity - flavor and aroma - and body.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

33. Give three examples of herbs we used to make soups in our labs.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Salt - Pepper - and Thyme.
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.

34. What does 'a la minute' mean?

35. What are the four QUALITY STANDARDS for a STOCK?
Starches - beans - roux.
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 stock is a flavorful liquid made by simmering in a liquid.

36. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Add broth or water - adjust seasoning.
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.
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

37. List three ways we can cool a stock.
Style of preparation where the food is cooked right before it's served to the guests.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
1 cup = 8 ounces.

38. What ingredients are used to thicken soups?
Color - clarity - flavor and aroma - and body.
Starches - beans - roux.
Soups - Sauces - and Stews.
Cool to 70

39. What must you do to the roux to make it work?
When the stock has abput 45 minutes-1 hour left to simmer.
You have to cook it.
Add more liquid.
Fresh herbs should be added last.

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

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

42. When and how should hot soups be served?

43. Name 3 liquids can be used in making a stock?
It is a browned onion - and it's used to flavor soups.
Fresh herbs should be added last.
Water - Wine - and Broth.
Stock.

44. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
Add more liquid.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

45. Which is larger a tablespoon or a teaspoon?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Tablespoon.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

46. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Style of preparation where the food is cooked right before it's served to the guests.
Cooked to order fresh - often right before the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To remove fat from the stock when it's cold.

47. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Style of preparation where the food is cooked right before it's served to the guests.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Stock with seafoods and rice. Others cream soups have thickeners in them.

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

49. 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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

50. What is used to make a shellfish stock?
A starch and a fat.
When the stock has abput 45 minutes-1 hour left to simmer.
Style of preparation where the food is cooked right before it's served to the guests.
Made from Lobster - Shrimp - or Crayfish shells

?:?:)

Search BasicVersity Tests

Browse BasicVersity

3d Computer Modeling
Study | Quiz | Subjects: it-skills, multimedia | Questions: 150+
Actionscript
Study | Quiz | Subjects: it-skills, multimedia | Questions: 10+
Adobe Flash
Study | Quiz | Subjects: it-skills, multimedia, flash | Questions: 50+
Adobe Illustrator
Study | Quiz | Subjects: it-skills, multimedia | Questions: 100+
Adobe Illustrator Shortcuts
Study | Quiz | Subject: it-skills | Questions: 50+
Adobe Indesign Publishing
Study | Quiz | Subject: it-skills | Questions: 150+
Adobe Photoshop CS 2 - CS 3
Study | Quiz | Subject: it-skills | Questions: 70+
Adobe Photoshop CS 5
Study | Quiz | Subject: it-skills | Questions: 140+
Adobe Photoshop CS 5 Keyboard Shortcuts
Study | Quiz | Subject: it-skills | Questions: 170+
Adobe Photoshop Graphic Design
Study | Quiz | Subject: it-skills | Questions: 100+
Adobe Photoshop Tools And Commands
Study | Quiz | Subject: it-skills | Questions: 110+
Adobe Premiere Keyboard Shortcuts
Study | Quiz | Subject: it-skills | Questions: 50+
Adobe Premiere Pro
Study | Quiz | Subject: it-skills | Questions: 50+
After Effects Keyboard Shortcuts
Study | Quiz | Subject: it-skills | Questions: 170+
Agile Development
Study | Quiz | Subject: it-skills | Questions: 50+
Agile Scrum Methodology
Study | Quiz | Subject: it-skills | Questions: 10+
Ajax
Study | Quiz | Subject: it-skills | Questions: 30+
Android Programming
Study | Quiz | Subject: it-skills | Questions: 130+
Animation
Study | Quiz | Subject: it-skills | Questions: 60+
Asp.net Programming
Study | Quiz | Subject: it-skills | Questions: 100+

1 of 109 pages [Next] [Last Page]

Test your basic knowledge |

Stocks And Soups

?:?:)

Search BasicVersity Tests

Browse BasicVersity

3d Computer Modeling

Actionscript

Adobe Flash

Adobe Illustrator

Adobe Illustrator Shortcuts

Adobe Indesign Publishing

Adobe Photoshop CS 2 - CS 3

Adobe Photoshop CS 5

Adobe Photoshop CS 5 Keyboard Shortcuts

Adobe Photoshop Graphic Design

Adobe Photoshop Tools And Commands

Adobe Premiere Keyboard Shortcuts

Adobe Premiere Pro

After Effects Keyboard Shortcuts

Agile Development

Agile Scrum Methodology

Ajax

Android Programming

Animation

Asp.net Programming