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. What is used to make a shellfish stock?
A weak stock made from a second wash of solids after draining of the original stock.
Made from Lobster - Shrimp - or Crayfish shells
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Color - clarity - flavor and aroma - and body.

2. 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
Stock with seafoods and rice. Others cream soups have thickeners in them.
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.

3. List three basic or simple stocks.
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.
Chicken stock - Vegetable stock - and Fish stock.
Color - clarity - flavor/aroma - & body.

4. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
To brown meat - vegetables - or fruits to create a flavorful crust.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

5. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
It is a browned onion - and it's used to flavor soups.
Stock with seafoods and rice. Others cream soups have thickeners in them.
When the stock has abput 45 minutes-1 hour left to simmer.
Hot soups should be served a la minute - especially broths and consommes

6. When and how should cold soups be served?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Cold soups should be chilled and served into chilled cups or bowls.
Color - clarity - flavor/aroma - & body.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

7. What do you do to a soup if it is too thick?
Cooked to order fresh - often right before the guests.
A stock is a flavorful liquid made by simmering in a liquid.
Add more liquid.
Batonnet.

8. When should fresh herbs be added to a soup?
Tablespoon.
When the stock has abput 45 minutes-1 hour left to simmer.
To brown meat - vegetables - or fruits to create a flavorful crust.
Fresh herbs should be added last.

9. What ingredients are used to thicken soups?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Starches - beans - roux.
To remove fat from the stock when it's cold.
Hot soups should be served a la minute - especially broths and consommes

10. What is evaporation and how does it affect the cooking of soups and stocks?
To Taste.
Bisque.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Hot soups should be served a la minute - especially broths and consommes

11. What is GELATIN?
You have to cook it.
Color - clarity - flavor/aroma - & body.
Thickner that comes naturally from the bones of animals.
When the stock is cold.

12. What is a REMOUILLAGE?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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.

13. 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.
1 cup = 8 ounces.
It is a browned onion - and it's used to flavor soups.
Cool to 70

14. List the aromatics used in soup making?
Onions & garlic.
A starch and a fat.
A pot that is taller than it is wide and has handles.
Made from Lobster - Shrimp - or Crayfish shells

15. 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
Cold soups should be chilled and served into chilled cups or bowls.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Color - clarity - flavor/aroma - & body.

16. What two parts make up a roux and what are there ratios?
A weak stock made from a second wash of solids after draining of the original stock.
When the stock is cold.
Batonnet.
A starch and a fat.

17. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
A pot that is taller than it is wide and has handles.
To Taste.
Soups - Sauces - and Stews.

18. What are the 4 components of a stock?
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.
Stock with seafoods and rice. Others cream soups have thickeners in them.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

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

20. List three methods used for thickening soups.
Puree - Reduction - and Roux.
A weak stock made from a second wash of solids after draining of the original stock.
Cool to 70
Bisque.

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

22. What must you do to the roux to make it work?
Style of preparation where the food is cooked right before it's served to the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Made from Lobster - Shrimp - or Crayfish shells
You have to cook it.

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

24. What is the name of the knife cut for making small dice?
A pot that is taller than it is wide and has handles.
Batonnet.
To Taste.
Fresh herbs should be added last.

25. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from Lobster - Shrimp - or Crayfish shells
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Stock with seafoods and rice. Others cream soups have thickeners in them.

26. What does DEPOUILLAGE mean and why do we do this?
Stock with seafoods and rice. Others cream soups have thickeners in them.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
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.

27. What is the purpose of a roux?
Soups - Sauces - and Stews.
To thicken a soup.
Bisque.
A stock is a flavorful liquid made by simmering in a liquid.

28. What does TT mean?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Water - Wine - and Broth.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
To Taste.

29. When should dried herbs be added to a soup?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
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.
At the beginning or in the middle - depending on the cook time.
1/4x1/4x1/4.

30. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
Bisque.
When the stock has abput 45 minutes-1 hour left to simmer.
A pot that is taller than it is wide and has handles.

31. What does CARAMELIZATION mean?
Cooked to order fresh - often right before the guests.
Water - Wine - and Broth.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.

32. What does DEGRASS mean?

33. When and how should hot soups be served?

34. What is the definition of a SOUP?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
To brown meat - vegetables - or fruits to create a flavorful crust.

35. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
At the beginning or in the middle - depending on the cook time.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A pot that is taller than it is wide and has handles.
Starches - beans - roux.

36. List three ways we can cool a stock.
Bisque.
Chicken stock - Vegetable stock - and Fish stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

37. Which is larger a tablespoon or a teaspoon?
Water - Wine - and Broth.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Tablespoon.

38. What do you do to a soup if it is too thick?
Cool to 70
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Add broth or water - adjust seasoning.
Cold soups should be chilled and served into chilled cups or bowls.

39. When and how should hot soups be served?
Chicken stock - Vegetable stock - and Fish stock.
Soups - Sauces - and Stews.
Hot soups should be served a la minute - especially broths and consommes
Thickner that comes naturally from the bones of animals.

40. 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.
When the stock is cold.
You have to cook it.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

41. What are two classifications of soup and give two examples for each classification?
When the stock has abput 45 minutes-1 hour left to simmer.
To brown meat - vegetables - or fruits to create a flavorful crust.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

42. Name 3 liquids can be used in making a stock?
When the stock has abput 45 minutes-1 hour left to simmer.
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.
Water - Wine - and Broth.

43. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
To Taste.
To remove fat from the stock when it's cold.
Chicken stock - Vegetable stock - and Fish stock.

44. What are three uses of a stock?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To Taste.
Soups - Sauces - and Stews.
When the stock has abput 45 minutes-1 hour left to simmer.

45. When should we DEGRASSER a stock?
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.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

46. Describe a stock pot.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
You have to cook it.
A pot that is taller than it is wide and has handles.

47. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Puree - Reduction - and Roux.

48. How many ounces are in one cup?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
1 cup = 8 ounces.
A stock is a flavorful liquid made by simmering in a liquid.
Water - Wine - and Broth.

49. What is a FUMET?
Cool to 70
Style of preparation where the food is cooked right before it's served to the guests.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Salt - Pepper - and Thyme.

50. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
A pot that is taller than it is wide and has handles.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Add broth or water - adjust seasoning.