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Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 does the term SWEAT mean? How is this different from SAUTE?

2. What does TT mean?
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To Taste.

3. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
A weak stock made from a second wash of solids after draining of the original stock.
When the stock is cold.
When the stock has abput 45 minutes-1 hour left to simmer.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

4. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
Puree - Reduction - and Roux.
Style of preparation where the food is cooked right before it's served to the guests.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

5. List three REGIONAL SOUPS.
Cold soups should be chilled and served into chilled cups or bowls.
Thickner that comes naturally from the bones of animals.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A starch and a fat.

6. What is the most common liquid to make a soup?
A stock is a flavorful liquid made by simmering in a liquid.
1/4x1/4x1/4.
Stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

7. When and how should hot soups be served?
Cool to 70
A pot that is taller than it is wide and has handles.
Bisque.
Hot soups should be served a la minute - especially broths and consommes

8. What is a CONSOMME? Describe how it is made?
Color - clarity - flavor/aroma - & body.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Style of preparation where the food is cooked right before it's served to the guests.

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

10. List three basic or simple stocks.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Chicken stock - Vegetable stock - and Fish stock.
Cold soups should be chilled and served into chilled cups or bowls.
Fresh herbs should be added last.

11. What do you do to a soup if it is too thick?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Add more liquid.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

12. What is GELATIN?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Thickner that comes naturally from the bones of animals.
To remove fat from the stock when it's cold.

13. Which is larger a tablespoon or a teaspoon?
To thicken a soup.
Tablespoon.
Color - clarity - flavor/aroma - & body.
Add broth or water - adjust seasoning.

14. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
A stock is a flavorful liquid made by simmering in a liquid.
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.
1 cup = 8 ounces.

15. 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?
Stock.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Chicken stock - Vegetable stock - and Fish stock.
Cool to 70

16. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.
Bisque.

17. What are three uses of a stock?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A stock is a flavorful liquid made by simmering in a liquid.
Soups - Sauces - and Stews.
You have to cook it.

18. 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 very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Tablespoon.
Chicken stock - Vegetable stock - and Fish stock.

19. What is the name of the knife cut for making small dice?
When the stock is cold.
Thickner that comes naturally from the bones of animals.
Batonnet.
Chicken stock - Vegetable stock - and Fish stock.

20. What does DEPOUILLAGE mean and why do we do this?
At the beginning or in the middle - depending on the cook time.
Stock with seafoods and rice. Others cream soups have thickeners in them.
A weak stock made from a second wash of solids after draining of the original stock.
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.

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

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

23. Give three examples of herbs we used to make soups in our labs.
It is a browned onion - and it's used to flavor soups.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To thicken a soup.
Salt - Pepper - and Thyme.

24. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Batonnet.
Chicken stock - Vegetable stock - and Fish stock.
You have to cook it.
When the stock has abput 45 minutes-1 hour left to simmer.

25. What two parts make up a roux and what are there ratios?
A starch and a fat.
A pot that is taller than it is wide and has handles.
A stock is a flavorful liquid made by simmering in a liquid.
To remove fat from the stock when it's cold.

26. What ingredients are used to thicken soups?
Starches - beans - roux.
A pot that is taller than it is wide and has handles.
To remove fat from the stock when it's cold.
Chicken stock - Vegetable stock - and Fish stock.

27. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
Color - clarity - flavor and aroma - and body.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
You have to cook it.

28. What is evaporation and how does it affect the cooking of soups and stocks?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Stock with seafoods and rice. Others cream soups have thickeners in them.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

29. When and how should cold soups be served?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Thickner that comes naturally from the bones of animals.
Add broth or water - adjust seasoning.
Cold soups should be chilled and served into chilled cups or bowls.

30. List three ways we can cool a stock.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1/4x1/4x1/4.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

31. Describe a stock pot.
Thickner that comes naturally from the bones of animals.
A pot that is taller than it is wide and has handles.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Batonnet.

32. What is the size of a small dice?
Salt - Pepper - and Thyme.
1/4x1/4x1/4.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Tablespoon.

33. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
When the stock is cold.
Thickner that comes naturally from the bones of animals.
Hot soups should be served a la minute - especially broths and consommes

34. What is the purpose of a roux?
When the stock is cold.
To thicken a soup.
Stock with seafoods and rice. Others cream soups have thickeners in them.
It is a browned onion - and it's used to flavor soups.

35. When and how should cold soups be served?

36. What ingredient in the soup does the term CHOWDER refer?
1 cup = 8 ounces.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Chicken stock - Vegetable stock - and Fish stock.
Bisque.

37. 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
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
Soups - Sauces - and Stews.
A pot that is taller than it is wide and has handles.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

38. When should we DEGRASSER a stock?
When the stock is cold.
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.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cooked to order fresh - often right before the guests.

39. What are the 4 components of a stock?
You have to cook it.
Add more liquid.
A starch and a fat.
Color - clarity - flavor/aroma - & body.

40. What are two classifications of soup and give two examples for each classification?
To Taste.
Tablespoon.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

41. What does 'a la minute' mean?

42. How many ounces are in one cup?
Bisque.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1 cup = 8 ounces.

43. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Water - Wine - and Broth.
Starches - beans - roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

44. When should fresh herbs be added to a soup?
A starch and a fat.
Chicken stock - Vegetable stock - and Fish stock.
Fresh herbs should be added last.
Cool to 70

45. List the aromatics used in soup making?
Chicken stock - Vegetable stock - and Fish stock.
Soups - Sauces - and Stews.
Onions & garlic.
Stock with seafoods and rice. Others cream soups have thickeners in them.

46. What is a BISQUE? How does it differ from other cream soups?
A stock is a flavorful liquid made by simmering in a liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Add broth or water - adjust seasoning.
Stock with seafoods and rice. Others cream soups have thickeners in them.

47. What does CARAMELIZATION mean?
Stock with seafoods and rice. Others cream soups have thickeners in them.
At the beginning or in the middle - depending on the cook time.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.

48. List three methods used for thickening soups.
Color - clarity - flavor/aroma - & body.
Puree - Reduction - and Roux.
A pot that is taller than it is wide and has handles.
Soups - Sauces - and Stews.

49. Define a STOCK.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Soups - Sauces - and Stews.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A stock is a flavorful liquid made by simmering in a liquid.

50. What is a FUMET?
Made from Lobster - Shrimp - or Crayfish shells
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Thickner that comes naturally from the bones of animals.

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