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. When and how should hot soups be served?

3. What does 'a la minute' mean?

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

5. List the aromatics used in soup making?

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

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

8. List three methods used for thickening soups.

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

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

11. What is the definition of a SOUP?

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

13. When and how should cold soups be served?

14. What is the purpose of a roux?

15. What does CARAMELIZATION mean?

16. What is used to make a shellfish stock?

17. What does TT mean?

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

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

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

21. Describe a stock pot.

22. What ingredients are used to thicken soups?

23. List three ways we can cool a stock.

24. What is GELATIN?

25. When and how should cold soups be served?

26. List three REGIONAL SOUPS.

27. When and how should hot soups be served?

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

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

30. Define a STOCK.

31. How many ounces are in one cup?

32. 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

33. What is a FUMET?

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

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

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

37. What does DEGRASS mean?

38. What are three uses of a stock?

39. What are the 4 components of a stock?

40. 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?

41. When should we DEGRASSER a stock?

42. List three basic or simple stocks.

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

44. What is a REMOUILLAGE?

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

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

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

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

49. Which is larger a tablespoon or a teaspoon?

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