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 are the four QUALITY STANDARDS for a STOCK?






2. What two parts make up a roux and what are there ratios?






3. What does CARAMELIZATION mean?






4. What is the name of the knife cut for making small dice?






5. What is the purpose of a roux?






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


7. What is evaporation and how does it affect the cooking of soups and stocks?






8. 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?






9. What do you do to a soup if it is too thick?






10. What is a CONSOMME? Describe how it is made?






11. When and how should hot soups be served?






12. What is a REMOUILLAGE?






13. Give three examples of herbs we used to make soups in our labs.






14. List three REGIONAL SOUPS.






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


16. What do you do to a soup if it is too thick?






17. List the aromatics used in soup making?






18. What are three uses of a stock?






19. What does 'a la minute' mean?






20. When and how should cold soups be served?






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


22. What are two classifications of soup and give two examples for each classification?






23. What must you do to the roux to make it work?






24. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?






25. What does DEPOUILLAGE mean and why do we do this?






26. What is the definition of a SOUP?






27. List three ways we can cool a stock.






28. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?






29. Describe a stock pot.






30. What does 'a la minute' mean?


31. What is GELATIN?






32. Define a STOCK.






33. How many ounces are in one cup?






34. When should we DEGRASSER a stock?






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


36. When should dried herbs be added to a soup?






37. What are the 4 components of a stock?






38. List three basic or simple stocks.






39. What is a BISQUE? How does it differ from other cream soups?






40. What ingredient in the soup does the term CHOWDER refer?






41. What is the size of a small dice?






42. What does TT mean?






43. What is a FUMET?






44. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?






45. What does DEGRASS mean?


46. What is used to make a shellfish stock?






47. List three methods used for thickening soups.






48. 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






49. Name 3 liquids can be used in making a stock?






50. When should fresh herbs be added to a soup?