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 GELATIN?






2. What do you do to a soup if it is too thick?






3. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?






4. What is the most common liquid to make a soup?






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






6. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?






7. When should dried herbs be added to a soup?






8. What do you do to a soup if it is too thick?






9. List the aromatics used in soup making?






10. What is a FUMET?






11. What is a BISQUE? How does it differ from other cream soups?






12. What two parts make up a roux and what are there ratios?






13. 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?






14. When should fresh herbs be added to a soup?






15. When and how should hot soups be served?






16. What is the definition of a SOUP?






17. List three methods used for thickening soups.






18. What is a CONSOMME? Describe how it is made?






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






20. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?






21. What does DEGRASS mean?






22. What does 'a la minute' mean?






23. What does 'a la minute' mean?






24. What does DEPOUILLAGE mean and why do we do this?






25. How many ounces are in one cup?






26. What is the size of a small dice?






27. Describe a stock pot.






28. What must you do to the roux to make it work?






29. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?






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






31. Name 3 liquids can be used in making a stock?






32. What is a REMOUILLAGE?






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






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






35. What are two classifications of soup and give two examples for each classification?






36. When and how should hot soups be served?






37. What ingredient in the soup does the term CHOWDER refer?






38. Give three examples of herbs we used to make soups in our labs.






39. When and how should cold soups be served?






40. Which is larger a tablespoon or a teaspoon?






41. What are the 4 components of a stock?






42. List three ways we can cool a stock.






43. What ingredients are used to thicken soups?






44. What is used to make a shellfish stock?






45. What does TT mean?






46. List three basic or simple stocks.






47. When and how should cold soups be served?






48. What are three uses of a stock?






49. What are the four QUALITY STANDARDS for a STOCK?






50. List three REGIONAL SOUPS.