Stocks And Soups

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

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2. What does TT mean?
When the stock is cold.
To Taste.
1/4x1/4x1/4.
Color - clarity - flavor/aroma - & body.


3. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Salt - Pepper - and Thyme.


4. Which is larger a tablespoon or a teaspoon?
A weak stock made from a second wash of solids after draining of the original stock.
1/4x1/4x1/4.
Tablespoon.
Cool to 70


5. What is a BISQUE? How does it differ from other cream soups?
A weak stock made from a second wash of solids after draining of the original stock.
Add more liquid.
At the beginning or in the middle - depending on the cook time.
Stock with seafoods and rice. Others cream soups have thickeners in them.


6. When should dried herbs be added to a soup?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Bisque.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
At the beginning or in the middle - depending on the cook time.


7. What do you do to a soup if it is too thick?
You have to cook it.
Add more liquid.
Color - clarity - flavor/aroma - & body.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


8. What are the four QUALITY STANDARDS for a STOCK?
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.
To Taste.
1/4x1/4x1/4.


9. What is the name of the knife cut for making small dice?
Add more liquid.
Batonnet.
To brown meat - vegetables - or fruits to create a flavorful crust.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


10. What does DEGRASS mean?

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11. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
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
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Hot soups should be served a la minute - especially broths and consommes
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


12. What are three uses of a 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
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Soups - Sauces - and Stews.
Add more liquid.


13. When and how should cold soups be served?

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14. When and how should hot soups be served?

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15. List three basic or simple stocks.
Tablespoon.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Add more liquid.
Chicken stock - Vegetable stock - and Fish stock.


16. When and how should hot soups be served?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Hot soups should be served a la minute - especially broths and consommes
Cooked to order fresh - often right before the guests.
Cold soups should be chilled and served into chilled cups or bowls.


17. When should fresh herbs be added to a soup?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Cool to 70
Fresh herbs should be added last.
Made from Lobster - Shrimp - or Crayfish shells


18. What do you do to a soup if it is too thick?
A stock is a flavorful liquid made by simmering in a liquid.
Add broth or water - adjust seasoning.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Style of preparation where the food is cooked right before it's served to the guests.


19. What are the 4 components of a stock?
To thicken a soup.
Cool to 70
Color - clarity - flavor/aroma - & body.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.


20. What is GELATIN?
To Taste.
Thickner that comes naturally from the bones of animals.
A pot that is taller than it is wide and has handles.
Bisque.


21. Define a STOCK.
Color - clarity - flavor/aroma - & body.
Batonnet.
A stock is a flavorful liquid made by simmering in a liquid.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


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


23. What is a REMOUILLAGE?
A pot that is taller than it is wide and has handles.
Water - Wine - and Broth.
A weak stock made from a second wash of solids after draining of the original stock.
Hot soups should be served a la minute - especially broths and consommes


24. What is the definition of a SOUP?
Stock.
Style of preparation where the food is cooked right before it's served to the guests.
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


25. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Chicken stock - Vegetable stock - and Fish stock.
Tablespoon.
When the stock is cold.


26. What does 'a la minute' mean?

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27. Give three examples of herbs we used to make soups in our labs.
Starches - beans - roux.
Add broth or water - adjust seasoning.
Salt - Pepper - and Thyme.
Thickner that comes naturally from the bones of animals.


28. What is used to make a shellfish stock?
Water - Wine - and Broth.
Made from Lobster - Shrimp - or Crayfish shells
Thickner that comes naturally from the bones of animals.
Chicken stock - Vegetable stock - and Fish stock.


29. When and how should cold soups be served?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cold soups should be chilled and served into chilled cups or bowls.
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
Bisque.


30. 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.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Bisque.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


31. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Thickner that comes naturally from the bones of animals.
Starches - beans - roux.
1/4x1/4x1/4.


32. What is the size of a small dice?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1/4x1/4x1/4.
A starch and a fat.
A stock is a flavorful liquid made by simmering in a liquid.


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

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34. 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?
To brown meat - vegetables - or fruits to create a flavorful crust.
A starch and a fat.
Cool to 70
To Taste.


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

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36. 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
Cold soups should be chilled and served into chilled cups or bowls.
Salt - Pepper - and Thyme.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


37. How many ounces are in one cup?
A weak stock made from a second wash of solids after draining of the original stock.
Style of preparation where the food is cooked right before it's served to the guests.
At the beginning or in the middle - depending on the cook time.
1 cup = 8 ounces.


38. What ingredients are used to thicken soups?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Water - Wine - and Broth.
Cooked to order fresh - often right before the guests.
Starches - beans - roux.


39. Describe a stock pot.
Onions & garlic.
1/4x1/4x1/4.
To Taste.
A pot that is taller than it is wide and has handles.


40. What does DEPOUILLAGE mean and why do we do this?
1/4x1/4x1/4.
To remove fat from the stock when it's 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.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


41. What are two classifications of soup and give two examples for each classification?
Color - clarity - flavor/aroma - & body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cooked to order fresh - often right before the guests.
Add broth or water - adjust seasoning.


42. What is evaporation and how does it affect the cooking of soups and stocks?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


43. What is a CONSOMME? Describe how it is made?
Made from Lobster - Shrimp - or Crayfish shells
Tablespoon.
Thickner that comes naturally from the bones of animals.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


44. What is the most common liquid to make a soup?
Salt - Pepper - and Thyme.
Stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
When the stock has abput 45 minutes-1 hour left to simmer.


45. What is a FUMET?
Fresh herbs should be added last.
You have to cook it.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add broth or water - adjust seasoning.


46. List three ways we can cool a stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To Taste.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


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

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48. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Thickner that comes naturally from the bones of animals.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Tablespoon.


49. List three methods used for thickening soups.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Puree - Reduction - and Roux.


50. What does 'a la minute' mean?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cooked to order fresh - often right before the guests.
Hot soups should be served a la minute - especially broths and consommes