Test your basic knowledge |

Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
You have to cook it.
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.

2. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Add broth or water - adjust seasoning.
You have to cook it.
Color - clarity - flavor/aroma - & body.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

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

4. What ingredient in the soup does the term CHOWDER refer?
Bisque.
1 cup = 8 ounces.
Fresh herbs should be added last.
At the beginning or in the middle - depending on the cook time.

5. What must you do to the roux to make it work?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
It is a browned onion - and it's used to flavor soups.
You have to cook it.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

6. When should we DEGRASSER a stock?
Water - Wine - and Broth.
When the stock is cold.
Salt - Pepper - and Thyme.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

7. List three basic or simple stocks.
Thickner that comes naturally from the bones of animals.
Batonnet.
Chicken stock - Vegetable stock - and Fish stock.
Soups - Sauces - and Stews.

8. Name 3 liquids can be used in making a stock?
Hot soups should be served a la minute - especially broths and consommes
Style of preparation where the food is cooked right before it's served to the guests.
Water - Wine - and Broth.
Thickner that comes naturally from the bones of animals.

9. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To brown meat - vegetables - or fruits to create a flavorful crust.
Salt - Pepper - and Thyme.

10. What does TT mean?
To Taste.
Stock.
Add more liquid.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

11. List the aromatics used in soup making?
Hot soups should be served a la minute - especially broths and consommes
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.

12. 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?
You have to cook it.
Stock.
Cool to 70
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

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
Cold soups should be chilled and served into chilled cups or bowls.
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
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Color - clarity - flavor and aroma - and body.

14. What are two classifications of soup and give two examples for each classification?
To thicken a soup.
Cooked to order fresh - often right before the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
At the beginning or in the middle - depending on the cook time.

15. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
When the stock has abput 45 minutes-1 hour left to simmer.
A starch and a fat.
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.

16. Give three examples of herbs we used to make soups in our labs.
Add broth or water - adjust seasoning.
Add more liquid.
Onions & garlic.
Salt - Pepper - and Thyme.

17. What are the four QUALITY STANDARDS for a STOCK?
Starches - beans - roux.
1/4x1/4x1/4.
Color - clarity - flavor and aroma - and body.
To brown meat - vegetables - or fruits to create a flavorful crust.

18. What is evaporation and how does it affect the cooking of soups and stocks?
It is a browned onion - and it's used to flavor soups.
Bisque.
Made from Lobster - Shrimp - or Crayfish shells
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

19. What is a REMOUILLAGE?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A weak stock made from a second wash of solids after draining of the original stock.
To remove fat from the stock when it's cold.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

20. What is the purpose of a roux?
When the stock has abput 45 minutes-1 hour left to simmer.
To thicken a soup.
Tablespoon.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

21. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Hot soups should be served a la minute - especially broths and consommes
Puree - Reduction - and Roux.
Stock.

22. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Water - Wine - and Broth.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Stock with seafoods and rice. Others cream soups have thickeners in them.

23. What is used to make a shellfish stock?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from Lobster - Shrimp - or Crayfish shells
Starches - beans - roux.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

24. Define a STOCK.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served a la minute - especially broths and consommes
At the beginning or in the middle - depending on the cook time.

25. When should dried herbs be added to a soup?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
At the beginning or in the middle - depending on the cook time.
Stock.

26. What two parts make up a roux and what are there ratios?
Chicken stock - Vegetable stock - and Fish stock.
A starch and a fat.
It is a browned onion - and it's used to flavor soups.
Color - clarity - flavor/aroma - & body.

27. 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.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor/aroma - & body.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

28. What ingredients are used to thicken soups?
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.
Starches - beans - roux.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

29. 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.
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.
Cool to 70

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

31. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A pot that is taller than it is wide and has handles.
Water - Wine - and Broth.
Tablespoon.

32. When and how should cold soups be served?

33. What does DEPOUILLAGE mean and why do we do this?
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.
Puree - Reduction - and Roux.
When the stock is cold.

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

35. What are three uses of a stock?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
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.
Soups - Sauces - and Stews.

36. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Style of preparation where the food is cooked right before it's served to the guests.

37. When and how should hot soups be served?

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

39. Describe a stock pot.
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.
Soups - Sauces - and Stews.
A stock is a flavorful liquid made by simmering in a liquid.

40. What is the size of a small dice?
Add broth or water - adjust seasoning.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
1/4x1/4x1/4.
To brown meat - vegetables - or fruits to create a flavorful crust.

41. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Add broth or water - adjust seasoning.
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor/aroma - & body.
When the stock has abput 45 minutes-1 hour left to simmer.

42. What do you do to a soup if it is too thick?
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.
Add broth or water - adjust seasoning.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

43. What is a BISQUE? How does it differ from other cream soups?
To brown meat - vegetables - or fruits to create a flavorful crust.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Batonnet.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

44. What does CARAMELIZATION mean?
A starch and a fat.
To brown meat - vegetables - or fruits to create a flavorful crust.
A pot that is taller than it is wide and has handles.
Add more liquid.

45. List three methods used for thickening soups.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Puree - Reduction - and Roux.
When the stock is cold.
At the beginning or in the middle - depending on the cook time.

46. What is the name of the knife cut for making small dice?
To thicken a soup.
Tablespoon.
Color - clarity - flavor/aroma - & body.
Batonnet.

47. What is GELATIN?
When the stock is cold.
Thickner that comes naturally from the bones of animals.
Batonnet.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

48. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
A starch and a fat.
Color - clarity - flavor/aroma - & body.
When the stock is cold.

49. What does 'a la minute' mean?

50. How many ounces are in one cup?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
1 cup = 8 ounces.
Made from Lobster - Shrimp - or Crayfish shells
A pot that is taller than it is wide and has handles.