Test your basic knowledge |

Stocks And Soups

Subject : cooking

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 ingredients are used to thicken soups?
Style of preparation where the food is cooked right before it's served to the guests.
Starches - beans - roux.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

2. Which is larger a tablespoon or a teaspoon?
A pot that is taller than it is wide and has handles.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Tablespoon.
Puree - Reduction - and Roux.

3. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Color - clarity - flavor/aroma - & body.
To brown meat - vegetables - or fruits to create a flavorful crust.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

4. What does DEGRASS mean?

5. When and how should cold soups be served?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
At the beginning or in the middle - depending on the cook time.
Cold soups should be chilled and served into chilled cups or bowls.
Cool to 70

6. What does 'a la minute' mean?

7. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
Made from Lobster - Shrimp - or Crayfish shells
A stock is a flavorful liquid made by simmering in a liquid.
Style of preparation where the food is cooked right before it's served to the guests.

8. What must you do to the roux to make it work?
Hot soups should be served a la minute - especially broths and consommes
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Fresh herbs should be added last.
You have to cook it.

9. When should we DEGRASSER a stock?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
When the stock is cold.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

10. 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 and aroma - and body.
Batonnet.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

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

12. What is the most common liquid to make a soup?
Cooked to order fresh - often right before the guests.
Tablespoon.
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.
Stock.

13. What are the 4 components of a stock?
Bisque.
1/4x1/4x1/4.
Puree - Reduction - and Roux.
Color - clarity - flavor/aroma - & body.

14. When and how should cold soups be served?

15. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
To brown meat - vegetables - or fruits to create a flavorful crust.
Puree - Reduction - and Roux.
To thicken a soup.

16. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
A starch and a fat.
To brown meat - vegetables - or fruits to create a flavorful crust.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

17. What are three uses of a stock?
Soups - Sauces - and Stews.
Cool to 70
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor and aroma - and body.

18. What is a REMOUILLAGE?
To thicken a soup.
A weak stock made from a second wash of solids after draining of the original stock.
Add more liquid.
Color - clarity - flavor and aroma - and body.

19. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
Puree - Reduction - and Roux.
Add more liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

20. List three REGIONAL SOUPS.
To brown meat - vegetables - or fruits to create a flavorful crust.
Bisque.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

21. Describe a stock pot.
Hot soups should be served a la minute - especially broths and consommes
A pot that is taller than it is wide and has handles.
Add more liquid.
A starch and a fat.

22. 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?
Color - clarity - flavor and aroma - and body.
Cool to 70
Soups - Sauces - and Stews.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

23. What is a CONSOMME? Describe how it is made?
Fresh herbs should be added last.
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.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

24. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
At the beginning or in the middle - depending on the cook time.

25. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
It is a browned onion - and it's used to flavor soups.
At the beginning or in the middle - depending on the cook time.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Batonnet.

26. What is a FUMET?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

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

28. When and how should hot soups be served?

29. What two parts make up a roux and what are there ratios?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A starch and a fat.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Puree - Reduction - and Roux.

30. 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
A pot that is taller than it is wide and has handles.
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 stock is a flavorful liquid made by simmering in a liquid.
1 cup = 8 ounces.

31. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
A pot that is taller than it is wide and has handles.

32. What is evaporation and how does it affect the cooking of soups and stocks?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Fresh herbs should be added last.
Cool to 70
Color - clarity - flavor and aroma - and body.

33. When should dried herbs be added to a soup?
To thicken a soup.
Add more liquid.
At the beginning or in the middle - depending on the cook time.
Salt - Pepper - and Thyme.

34. List three ways we can cool a stock.
A starch and a fat.
Color - clarity - flavor/aroma - & body.
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.

35. List three methods used for thickening soups.
Puree - Reduction - and Roux.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Color - clarity - flavor and aroma - and body.

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

37. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
A starch and a fat.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
When the stock has abput 45 minutes-1 hour left to simmer.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

38. What is the purpose of a roux?
Color - clarity - flavor/aroma - & body.
To thicken a soup.
Cooked to order fresh - often right before the guests.
Hot soups should be served a la minute - especially broths and consommes

39. What is a BISQUE? How does it differ from other cream soups?
Soups - Sauces - and Stews.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Tablespoon.

40. What is used to make a shellfish stock?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Soups - Sauces - and Stews.
Color - clarity - flavor and aroma - and body.
Made from Lobster - Shrimp - or Crayfish shells

41. What do you do to a soup if it is too thick?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Color - clarity - flavor/aroma - & body.
1 cup = 8 ounces.
Add more liquid.

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

43. What is the size of a small dice?
Salt - Pepper - and Thyme.
1/4x1/4x1/4.
Stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

44. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Stock.
It is a browned onion - and it's used to flavor soups.
A stock is a flavorful liquid made by simmering in a liquid.

45. List three basic or simple stocks.
Cool to 70
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

46. How many ounces are in one cup?
Stock with seafoods and rice. Others cream soups have thickeners in them.
1 cup = 8 ounces.
Chicken stock - Vegetable stock - and Fish stock.
Made from Lobster - Shrimp - or Crayfish shells

47. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Thickner that comes naturally from the bones of animals.
Chicken stock - Vegetable stock - and Fish stock.
Style of preparation where the food is cooked right before it's served to the guests.
When the stock has abput 45 minutes-1 hour left to simmer.

48. What is GELATIN?
Color - clarity - flavor/aroma - & body.
Chicken stock - Vegetable stock - and Fish stock.
Thickner that comes naturally from the bones of animals.
Salt - Pepper - and Thyme.

49. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Hot soups should be served a la minute - especially broths and consommes
Made from Lobster - Shrimp - or Crayfish shells
Cold soups should be served when it's hot outside. They should be served in a cold dish.

50. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
To thicken a soup.
Soups - Sauces - and Stews.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.