Test your basic knowledge |

Stocks And Soups

Subject : cooking
  • Answer 50 questions in 15 minutes.
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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. Name 3 liquids can be used in making a stock?

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

3. When and how should hot soups be served?

4. 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

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

6. List three ways we can cool a stock.

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

8. What is the purpose of a roux?

9. When and how should cold soups be served?

10. What is used to make a shellfish stock?

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

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

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

14. What are three uses of a stock?

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

16. What does DEGRASS mean?

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

18. What is evaporation and how does it affect the cooking of soups and stocks?

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

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

21. What is the name of the knife cut for making small dice?

22. What is the size of a small dice?

23. What is the definition of a SOUP?

24. What does TT mean?

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

26. List three basic or simple stocks.

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

28. What is a REMOUILLAGE?

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

30. What is GELATIN?

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

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

33. Which is larger a tablespoon or a teaspoon?

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

35. List the aromatics used in soup making?

36. Describe a stock pot.

37. What does 'a la minute' mean?

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

39. List three REGIONAL SOUPS.

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

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

42. What ingredients are used to thicken soups?

43. What is a FUMET?

44. What are the 4 components of a stock?

45. When and how should hot soups be served?

46. What does CARAMELIZATION mean?

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

48. Define a STOCK.

49. When and how should cold soups be served?

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