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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.
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 does DEPOUILLAGE mean and why do we do this?
Soups - Sauces - and Stews.
Stock with seafoods and rice. Others cream soups have thickeners in them.
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.
A stock is a flavorful liquid made by simmering in a liquid.

2. What is a CONSOMME? Describe how it is made?
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Puree - Reduction - and Roux.

3. What is the size of a small dice?
Bisque.
Fresh herbs should be added last.
To remove fat from the stock when it's cold.
1/4x1/4x1/4.

4. Define a STOCK.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
1 cup = 8 ounces.
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.

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

6. List three basic or simple stocks.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.
Chicken stock - Vegetable stock - and Fish stock.

7. What is a BISQUE? How does it differ from other cream soups?
1/4x1/4x1/4.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Bisque.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

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

9. 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
To remove fat from the stock when it's cold.
A weak stock made from a second wash of solids after draining of the original 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
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

10. What is GELATIN?
Cooked to order fresh - often right before the guests.
Thickner that comes naturally from the bones of animals.
A weak stock made from a second wash of solids after draining of the original stock.
Salt - Pepper - and Thyme.

11. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
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
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

12. When should fresh herbs be added to a soup?
Puree - Reduction - and Roux.
Color - clarity - flavor and aroma - and body.
Fresh herbs should be added last.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

13. What does DEGRASS mean?

14. Give three examples of herbs we used to make soups in our labs.
Hot soups should be served a la minute - especially broths and consommes
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Salt - Pepper - and Thyme.
A stock is a flavorful liquid made by simmering in a liquid.

15. What are two classifications of soup and give two examples for each classification?
When the stock has abput 45 minutes-1 hour left to simmer.
To Taste.
Starches - beans - roux.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

16. What are the four QUALITY STANDARDS for a STOCK?
Add more liquid.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
To thicken a soup.
Color - clarity - flavor and aroma - and body.

17. What two parts make up a roux and what are there ratios?
Add more liquid.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Stock.
A starch and a fat.

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

19. What does 'a la minute' mean?

20. How many ounces are in one cup?
1 cup = 8 ounces.
Hot soups should be served a la minute - especially broths and consommes
Batonnet.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

21. What is evaporation and how does it affect the cooking of soups and stocks?
Tablespoon.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1/4x1/4x1/4.
Stock with seafoods and rice. Others cream soups have thickeners in them.

22. What is used to make a shellfish stock?
Soups - Sauces - and Stews.
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
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.

23. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Style of preparation where the food is cooked right before it's served to the guests.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
When the stock has abput 45 minutes-1 hour left to simmer.

24. What must you do to the roux to make it work?
1/4x1/4x1/4.
Cooked to order fresh - often right before the guests.
It is a browned onion - and it's used to flavor soups.
You have to cook it.

25. List three methods used for thickening soups.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Water - Wine - and Broth.
Puree - Reduction - and Roux.
A starch and a fat.

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

27. When and how should hot soups be served?

28. When should dried herbs be added to a soup?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A starch and a fat.
At the beginning or in the middle - depending on the cook time.

29. What ingredients are used to thicken soups?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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.
When the stock has abput 45 minutes-1 hour left to simmer.
Starches - beans - roux.

30. What is the most common liquid to make a soup?
Chicken stock - Vegetable stock - and Fish stock.
Fresh herbs should be added last.
Stock.
Water - Wine - and Broth.

31. When and how should cold soups be served?

32. List three REGIONAL SOUPS.
Cold soups should be chilled and served into chilled cups or bowls.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Stock with seafoods and rice. Others cream soups have thickeners in them.

33. What is the purpose of a roux?
Cold soups should be chilled and served into chilled cups or bowls.
To remove fat from the stock when it's cold.
To thicken a soup.
Color - clarity - flavor and aroma - and body.

34. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A starch and a fat.
It is a browned onion - and it's used to flavor soups.

35. What ingredient in the soup does the term CHOWDER refer?
Bisque.
To Taste.
Onions & garlic.
Cooked to order fresh - often right before the guests.

36. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Fresh herbs should be added last.
Water - Wine - and Broth.
Thickner that comes naturally from the bones of animals.

37. What is the name of the knife cut for making small dice?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Color - clarity - flavor/aroma - & body.
Hot soups should be served a la minute - especially broths and consommes
Batonnet.

38. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
To remove fat from the stock when it's cold.
To thicken a soup.
To Taste.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

39. What does TT mean?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
To Taste.
Cooked to order fresh - often right before the guests.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

40. What do you do to a soup if it is too thick?
At the beginning or in the middle - depending on the cook time.
Add more liquid.
Hot soups should be served a la minute - especially broths and consommes
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

41. What is a REMOUILLAGE?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.
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.'

42. What do you do to a soup if it is too thick?
A weak stock made from a second wash of solids after draining of the original stock.
Add broth or water - adjust seasoning.
To thicken a soup.
To brown meat - vegetables - or fruits to create a flavorful crust.

43. Describe a stock pot.
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
A pot that is taller than it is wide and has handles.

44. What are three uses of a stock?
To brown meat - vegetables - or fruits to create a flavorful crust.
Add broth or water - adjust seasoning.
Soups - Sauces - and Stews.
Color - clarity - flavor/aroma - & body.

45. What is a FUMET?
A stock is a flavorful liquid made by simmering in a liquid.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

46. 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?
Tablespoon.
Cool to 70
A pot that is taller than it is wide and has handles.
Thickner that comes naturally from the bones of animals.

47. List three ways we can cool a stock.
Style of preparation where the food is cooked right before it's served to the guests.
Chicken stock - Vegetable stock - and Fish stock.
A weak stock made from a second wash of solids after draining of the original stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

48. What does 'a la minute' mean?
Water - Wine - and Broth.
Starches - beans - roux.
Bisque.
Cooked to order fresh - often right before the guests.

49. What is the definition of a SOUP?
Thickner that comes naturally from the bones of animals.
At the beginning or in the middle - depending on the cook time.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Bisque.

50. What are the 4 components of a stock?
Salt - Pepper - and Thyme.
Color - clarity - flavor/aroma - & body.
To remove fat from the stock when it's cold.
Hot soups should be served a la minute - especially broths and consommes