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. When and how should cold soups be served?
Salt - Pepper - and Thyme.
Cold soups should be chilled and served into chilled cups or bowls.
1 cup = 8 ounces.
When the stock is cold.

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?
Batonnet.
Cool to 70
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

3. What do you do to a soup if it is too thick?
Add more liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Made from Lobster - Shrimp - or Crayfish shells
Cold soups should be chilled and served into chilled cups or bowls.

4. When and how should cold soups be served?

5. What does DEGRASS mean?

6. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Soups - Sauces - and Stews.
Cool to 70

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

8. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A stock is a flavorful liquid made by simmering in a liquid.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

9. What is the purpose of a roux?
Color - clarity - flavor and aroma - and body.
Add broth or water - adjust seasoning.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
To thicken a soup.

10. What is the name of the knife cut for making small dice?
Batonnet.
To Taste.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

11. List the aromatics used in soup making?
A starch and a fat.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
It is a browned onion - and it's used to flavor soups.

12. What are the four QUALITY STANDARDS for a STOCK?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To Taste.
Color - clarity - flavor and aroma - and body.
Bisque.

13. 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.
Bisque.
You have to cook it.
A starch and a fat.

14. What is the definition of a SOUP?
Cooked to order fresh - often right before the guests.
Add broth or water - adjust seasoning.
Tablespoon.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

15. What is a FUMET?
At the beginning or in the middle - depending on the cook time.
It is a browned onion - and it's used to flavor soups.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cool to 70

16. What does TT mean?
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
Puree - Reduction - and Roux.
To Taste.
Fresh herbs should be added last.

17. What ingredient in the soup does the term CHOWDER refer?
Cool to 70
Water - Wine - and Broth.
Style of preparation where the food is cooked right before it's served to the guests.
Bisque.

18. What is used to make a shellfish stock?
Chicken stock - Vegetable stock - and Fish stock.
When the stock has abput 45 minutes-1 hour left to simmer.
Made from Lobster - Shrimp - or Crayfish shells
To Taste.

19. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Puree - Reduction - and Roux.
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

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

21. When and how should hot soups be served?
When the stock has abput 45 minutes-1 hour left to simmer.
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
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

22. List three REGIONAL SOUPS.
Thickner that comes naturally from the bones of animals.
Chicken stock - Vegetable stock - and Fish stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Puree - Reduction - and Roux.

23. What are the 4 components of a stock?
Puree - Reduction - and Roux.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Batonnet.
Color - clarity - flavor/aroma - & body.

24. What is a CONSOMME? Describe how it is made?
A weak stock made from a second wash of solids after draining of the original stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
1/4x1/4x1/4.
Stock with seafoods and rice. Others cream soups have thickeners in them.

25. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Made from Lobster - Shrimp - or Crayfish shells
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.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

26. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
When the stock has abput 45 minutes-1 hour left to simmer.
Stock.
Tablespoon.
Style of preparation where the food is cooked right before it's served to the guests.

27. Which is larger a tablespoon or a teaspoon?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Tablespoon.
Water - Wine - and Broth.
Bisque.

28. 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
Cooked to order fresh - often right before the guests.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
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.

29. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Puree - Reduction - and Roux.
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.

30. What are three uses of a stock?
It is a browned onion - and it's used to flavor soups.
Cooked to order fresh - often right before the guests.
Soups - Sauces - and Stews.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

31. What does DEPOUILLAGE mean and why do we do this?
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.
Chicken stock - Vegetable stock - and Fish stock.
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
You have to cook it.

32. When should we DEGRASSER a stock?
When the stock is cold.
A weak stock made from a second wash of solids after draining of the original stock.
Made from Lobster - Shrimp - or Crayfish shells
When the stock has abput 45 minutes-1 hour left to simmer.

33. What does 'a la minute' mean?

34. List three ways we can cool a stock.
Cooked to order fresh - often right before the guests.
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.
Cool to 70

35. What ingredients are used to thicken soups?
Starches - beans - roux.
When the stock is cold.
Made from Lobster - Shrimp - or Crayfish shells
A starch and a fat.

36. How many ounces are in one cup?
1 cup = 8 ounces.
Bisque.
Add broth or water - adjust seasoning.
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

37. What two parts make up a roux and what are there ratios?
When the stock has abput 45 minutes-1 hour left to simmer.
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.
A starch and a fat.

38. List three methods used for thickening soups.
Color - clarity - flavor and aroma - and body.
Puree - Reduction - and Roux.
Style of preparation where the food is cooked right before it's served to the guests.
Water - Wine - and Broth.

39. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

40. Describe a stock pot.
Cooked to order fresh - often right before the guests.
Soups - Sauces - and Stews.
A pot that is taller than it is wide and has handles.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

41. What are two classifications of soup and give two examples for each classification?
To remove fat from the stock when it's cold.
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
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Color - clarity - flavor and aroma - and body.

42. When and how should hot soups be served?

43. When should fresh herbs be added to a soup?
Cooked to order fresh - often right before the guests.
Batonnet.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Fresh herbs should be added last.

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

45. Give three examples of herbs we used to make soups in our labs.
1/4x1/4x1/4.
Add broth or water - adjust seasoning.
Salt - Pepper - and Thyme.
To brown meat - vegetables - or fruits to create a flavorful crust.

46. What do you do to a soup if it is too thick?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Water - Wine - and Broth.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Add broth or water - adjust seasoning.

47. What does 'a la minute' mean?
Water - Wine - and Broth.
It is a browned onion - and it's used to flavor soups.
Cooked to order fresh - often right before the guests.
Puree - Reduction - and Roux.

48. Define a STOCK.
A weak stock made from a second wash of solids after draining of the original stock.
You have to cook it.
Starches - beans - roux.
A stock is a flavorful liquid made by simmering in a liquid.

49. What is GELATIN?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Thickner that comes naturally from the bones of animals.
To remove fat from the stock when it's cold.
Water - Wine - and Broth.

50. What is evaporation and how does it affect the cooking of soups and stocks?
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.
Cold soups should be chilled and served into chilled cups or bowls.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.