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

2. Define a STOCK.

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

4. What ingredients are used to thicken soups?

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

6. When and how should cold soups be served?

7. Describe a stock pot.

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

9. When and how should hot soups be served?

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

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

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

13. What is the definition of a SOUP?

14. What does DEGRASS mean?

15. What is a REMOUILLAGE?

16. What does CARAMELIZATION mean?

17. 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?

18. What are three uses of a stock?

19. Which is larger a tablespoon or a teaspoon?

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

21. What does TT mean?

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

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

24. What is the purpose of a roux?

25. What is a FUMET?

26. When should we DEGRASSER a stock?

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

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

29. List three REGIONAL SOUPS.

30. What is the size of a small dice?

31. List three ways we can cool a stock.

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

33. How many ounces are in one cup?

34. 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

35. When and how should hot soups be served?

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

37. List three basic or simple stocks.

38. What is GELATIN?

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

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

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

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

43. What are the 4 components of a stock?

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

45. List three methods used for thickening soups.

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

47. What does 'a la minute' mean?

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

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

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