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 ingredient in the soup does the term CHOWDER refer?






2. What is the size of a small dice?






3. What is GELATIN?






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






5. When and how should cold soups be served?






6. When and how should hot soups be served?






7. How many ounces are in one cup?






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






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






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






11. When and how should hot soups be served?






12. List three ways we can cool a stock.






13. Define a STOCK.






14. What does 'a la minute' mean?






15. When and how should cold soups be served?






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






17. What does CARAMELIZATION mean?






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






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






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






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






22. What does TT mean?






23. What is a REMOUILLAGE?






24. When should we DEGRASSER a stock?






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






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






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






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






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






30. What ingredients are used to thicken soups?






31. What is a FUMET?






32. What are the 4 components of a stock?






33. What does DEGRASS mean?






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






35. List the aromatics used in soup making?






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






37. Describe a stock pot.






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






39. What does 'a la minute' mean?






40. List three basic or simple stocks.






41. List three REGIONAL SOUPS.






42. What is used to make a shellfish stock?






43. What are three uses of a stock?






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






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






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






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






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






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






50. What is the purpose of a roux?