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 does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Style of preparation where the food is cooked right before it's served to the guests.
Soups - Sauces - and Stews.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Stock.


2. What are three uses of a stock?
Soups - Sauces - and Stews.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Add broth or water - adjust seasoning.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


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

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4. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Bisque.
A weak stock made from a second wash of solids after draining of the original stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


5. What does TT mean?
Cool to 70
To Taste.
Starches - beans - roux.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


6. When and how should hot soups be served?
Onions & garlic.
Thickner that comes naturally from the bones of animals.
1 cup = 8 ounces.
Hot soups should be served a la minute - especially broths and consommes


7. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Bisque.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
When the stock has abput 45 minutes-1 hour left to simmer.
Add broth or water - adjust seasoning.


8. What does 'a la minute' mean?
Style of preparation where the food is cooked right before it's served to the guests.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Cooked to order fresh - often right before the guests.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


9. What is a FUMET?
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.
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.


10. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Salt - Pepper - and Thyme.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


11. 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.
Thickner that comes naturally from the bones of animals.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


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

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13. When and how should hot soups be served?

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14. When should dried herbs be added to a soup?
You have to cook it.
Batonnet.
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
At the beginning or in the middle - depending on the cook time.


15. What are two classifications of soup and give two examples for each classification?
Water - Wine - and Broth.
A pot that is taller than it is wide and has handles.
1 cup = 8 ounces.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


16. What ingredient in the soup does the term CHOWDER refer?
A weak stock made from a second wash of solids after draining of the original stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Bisque.
When the stock has abput 45 minutes-1 hour left to simmer.


17. When and how should cold soups be served?
Chicken stock - Vegetable stock - and Fish stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cold soups should be chilled and served into chilled cups or bowls.


18. Define a STOCK.
Made from Lobster - Shrimp - or Crayfish shells
A stock is a flavorful liquid made by simmering in a liquid.
Tablespoon.
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


19. What are the 4 components of a stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


20. How many ounces are in one cup?
Chicken stock - Vegetable stock - and Fish stock.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
1 cup = 8 ounces.
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


21. What ingredients are used to thicken soups?
At the beginning or in the middle - depending on the cook time.
Style of preparation where the food is cooked right before it's served to the guests.
Starches - beans - roux.
To brown meat - vegetables - or fruits to create a flavorful crust.


22. What does 'a la minute' mean?

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23. What are the four QUALITY STANDARDS for a STOCK?
1/4x1/4x1/4.
To thicken a soup.
Color - clarity - flavor and aroma - and body.
1 cup = 8 ounces.


24. What is the name of the knife cut for making small dice?
Chicken stock - Vegetable stock - and Fish stock.
Add broth or water - adjust seasoning.
Batonnet.
To Taste.


25. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
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.
Add more liquid.


26. When and how should cold soups be served?

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27. List three ways we can cool a stock.
Add broth or water - adjust seasoning.
Starches - beans - roux.
Cooked to order fresh - often right before the guests.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


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

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29. What is the size of a small dice?
1/4x1/4x1/4.
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.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


30. When should fresh herbs be added to a soup?
Batonnet.
A pot that is taller than it is wide and has handles.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.


31. 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/aroma - & body.
Cool to 70
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


32. What is the most common liquid to make a soup?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Add broth or water - adjust seasoning.
When the stock is cold.
Stock.


33. List three basic or simple stocks.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Water - Wine - and Broth.
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.
Chicken stock - Vegetable stock - and Fish stock.


34. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
To Taste.


35. What does DEGRASS mean?

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36. When should we DEGRASSER a stock?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Water - Wine - and Broth.
When the stock is cold.
At the beginning or in the middle - depending on the cook time.


37. List three REGIONAL SOUPS.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A weak stock made from a second wash of solids after draining of the original stock.
1/4x1/4x1/4.


38. 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.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
You have to cook it.


39. 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
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.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cooked to order fresh - often right before the guests.


40. List three methods used for thickening soups.
It is a browned onion - and it's used to flavor soups.
To Taste.
Puree - Reduction - and Roux.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


41. Describe a stock pot.
Add broth or water - adjust seasoning.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Stock.
A pot that is taller than it is wide and has handles.


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

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43. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Add more liquid.
To Taste.


44. What is the purpose of a roux?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
1/4x1/4x1/4.
To thicken a soup.
A weak stock made from a second wash of solids after draining of the original stock.


45. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells
When the stock is cold.
Stock with seafoods and rice. Others cream soups have thickeners in them.


46. What does DEPOUILLAGE mean and why do we do this?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
When the stock has abput 45 minutes-1 hour left to simmer.
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.
Made from Lobster - Shrimp - or Crayfish shells


47. 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.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy 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
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


48. List the aromatics used in soup making?
A pot that is taller than it is wide and has handles.
A starch and a fat.
Stock.
Onions & garlic.


49. What do you do to a soup if it is too thick?
Hot soups should be served a la minute - especially broths and consommes
When the stock has abput 45 minutes-1 hour left to simmer.
Add more liquid.
To Taste.


50. Name 3 liquids can be used in making a stock?
A pot that is taller than it is wide and has handles.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Water - Wine - and Broth.
Fresh herbs should be added last.