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

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2. When should dried herbs be added to a soup?
Style of preparation where the food is cooked right before it's served to the guests.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
A pot that is taller than it is wide and has handles.
At the beginning or in the middle - depending on the cook time.


3. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Stock with seafoods and rice. Others cream soups have thickeners in them.
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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


4. What does TT mean?
Color - clarity - flavor and aroma - and body.
To Taste.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


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

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6. What is the name of the knife cut for making small dice?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.
Batonnet.
To brown meat - vegetables - or fruits to create a flavorful crust.


7. What are three uses of a stock?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Soups - Sauces - and Stews.
Color - clarity - flavor and aroma - and body.


8. Give three examples of herbs we used to make soups in our labs.
Stock.
Salt - Pepper - and Thyme.
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.


9. What are the four QUALITY STANDARDS for a STOCK?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Thickner that comes naturally from the bones of animals.
Stock.
Color - clarity - flavor and aroma - and body.


10. Define a STOCK.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Cooked to order fresh - often right before the guests.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A stock is a flavorful liquid made by simmering in a liquid.


11. What is the most common liquid to make a soup?
When the stock is cold.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
1 cup = 8 ounces.
Stock.


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

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13. What do you do to a soup if it is too thick?
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.
Batonnet.
Add broth or water - adjust seasoning.
Color - clarity - flavor and aroma - and body.


14. What do you do to a soup if it is too thick?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
You have to cook it.
Water - Wine - and Broth.
Add more liquid.


15. List the aromatics used in soup making?
Color - clarity - flavor/aroma - & body.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.


16. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Cooked to order fresh - often right before the guests.
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.
1/4x1/4x1/4.


17. What does 'a la minute' mean?

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18. Describe a stock pot.
A pot that is taller than it is wide and has handles.
A stock is a flavorful liquid made by simmering in a liquid.
Puree - Reduction - and Roux.
Water - Wine - and Broth.


19. What is GELATIN?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Thickner that comes naturally from the bones of animals.
Cool to 70
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


20. What is a FUMET?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Add broth or water - adjust seasoning.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Color - clarity - flavor/aroma - & body.


21. What ingredient in the soup does the term CHOWDER refer?
Tablespoon.
Bisque.
Color - clarity - flavor/aroma - & body.
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


22. What is the size of a small dice?
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.
1/4x1/4x1/4.
Cold soups should be served when it's hot outside. They should be served in a cold dish.


23. List three methods used for thickening soups.
Onions & garlic.
Puree - Reduction - and Roux.
1/4x1/4x1/4.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


24. 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.
Starches - beans - roux.
A starch and a fat.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


25. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Color - clarity - flavor and aroma - and body.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
When the stock has abput 45 minutes-1 hour left to simmer.


26. List three basic or simple stocks.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Cold soups should be chilled and served into chilled cups or bowls.
Color - clarity - flavor and aroma - and body.
Chicken stock - Vegetable stock - and Fish stock.


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

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28. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Tablespoon.
Onions & garlic.
Thickner that comes naturally from the bones of animals.


29. What ingredients are used to thicken soups?
Starches - beans - roux.
When the stock is cold.
Chicken stock - Vegetable stock - and Fish stock.
To thicken a soup.


30. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Puree - Reduction - and Roux.
You have to cook it.


31. List three REGIONAL SOUPS.
It is a browned onion - and it's used to flavor soups.
1 cup = 8 ounces.
Fresh herbs should be added last.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


32. How many ounces are in one cup?
Starches - beans - roux.
Bisque.
To Taste.
1 cup = 8 ounces.


33. What does DEGRASS mean?

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34. What are two classifications of soup and give two examples for each classification?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Batonnet.
A stock is a flavorful liquid made by simmering in a liquid.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


35. When and how should cold soups be served?
Puree - Reduction - and Roux.
Cold soups should be chilled and served into chilled cups or bowls.
A starch and a fat.
To remove fat from the stock when it's cold.


36. Name 3 liquids can be used in making a stock?
Hot soups should be served a la minute - especially broths and consommes
Cool to 70
Water - Wine - and Broth.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


37. When should fresh herbs be added to a soup?
A starch and a fat.
Fresh herbs should be added last.
Batonnet.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


38. What is a REMOUILLAGE?
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.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A weak stock made from a second wash of solids after draining of the original stock.


39. What does CARAMELIZATION mean?
Tablespoon.
Color - clarity - flavor and aroma - and body.
To brown meat - vegetables - or fruits to create a flavorful crust.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


40. What are the 4 components of a stock?
It is a browned onion - and it's used to flavor soups.
Color - clarity - flavor/aroma - & body.
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.


41. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
At the beginning or in the middle - depending on the cook time.
Onions & garlic.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


42. What is evaporation and how does it affect the cooking of soups and stocks?
At the beginning or in the middle - depending on the cook time.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
It is a browned onion - and it's used to flavor soups.
Stock with seafoods and rice. Others cream soups have thickeners in them.


43. When and how should cold soups be served?

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44. What does 'a la minute' mean?
A stock is a flavorful liquid made by simmering in a liquid.
To thicken a soup.
Cooked to order fresh - often right before the guests.
When the stock has abput 45 minutes-1 hour left to simmer.


45. What does DEPOUILLAGE mean and why do we do this?
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.
To Taste.
Soups - Sauces - and Stews.
Stock with seafoods and rice. Others cream soups have thickeners in them.


46. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
A pot that is taller than it is wide and has handles.
Cooked to order fresh - often right before the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.


47. What two parts make up a roux and what are there ratios?
A starch and a fat.
You have to cook it.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


48. 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?
Starches - beans - roux.
Cool to 70
Hot soups should be served a la minute - especially broths and consommes
Onions & garlic.


49. List three ways we can cool a stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Bisque.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


50. When should we DEGRASSER a stock?
When the stock is cold.
1/4x1/4x1/4.
Salt - Pepper - and Thyme.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.