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Test your basic knowledge |
Stocks And Soups
Start Test
Study First
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?
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
A stock is a flavorful liquid made by simmering in a liquid.
Color - clarity - flavor and aroma - and body.
2. What two parts make up a roux and what are there ratios?
Stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
A starch and a fat.
1 cup = 8 ounces.
3. What does CARAMELIZATION mean?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To brown meat - vegetables - or fruits to create a flavorful crust.
To remove fat from the stock when it's cold.
Cold soups should be chilled and served into chilled cups or bowls.
4. What is the name of the knife cut for making small dice?
Chicken stock - Vegetable stock - and Fish stock.
To thicken a soup.
Color - clarity - flavor and aroma - and body.
Batonnet.
5. What is the purpose of a roux?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Add more liquid.
It is a browned onion - and it's used to flavor soups.
To thicken a soup.
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?
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.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
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?
Cooked to order fresh - often right before the guests.
Style of preparation where the food is cooked right before it's served to the guests.
Cool to 70
Bisque.
9. What do you do to a soup if it is too thick?
Water - Wine - and Broth.
Add broth or water - adjust seasoning.
Stock with seafoods and rice. Others cream soups have thickeners in them.
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
10. What is a CONSOMME? Describe how it is made?
Add more liquid.
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.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
11. When and how should hot soups be served?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
You have to cook it.
Hot soups should be served a la minute - especially broths and consommes
12. 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.
A weak stock made from a second wash of solids after draining of the original stock.
To Taste.
Tablespoon.
13. Give three examples of herbs we used to make soups in our labs.
Stock.
Chicken stock - Vegetable stock - and Fish stock.
Salt - Pepper - and Thyme.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
14. List three REGIONAL SOUPS.
Starches - beans - roux.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
1/4x1/4x1/4.
When the stock is cold.
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?
Made from Lobster - Shrimp - or Crayfish shells
Add more liquid.
It is a browned onion - and it's used to flavor soups.
Add broth or water - adjust seasoning.
17. List the aromatics used in soup making?
Onions & garlic.
A pot that is taller than it is wide and has handles.
1 cup = 8 ounces.
Water - Wine - and Broth.
18. What are three uses of a stock?
Bisque.
Soups - Sauces - and Stews.
Add more liquid.
Onions & garlic.
19. What does 'a la minute' mean?
Salt - Pepper - and Thyme.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cooked to order fresh - often right before the guests.
Color - clarity - flavor/aroma - & body.
20. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
Soups - Sauces - and Stews.
Stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
21. Who is Escoffier? What did he say about STOCKS?
22. What are two classifications of soup and give two examples for each classification?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A pot that is taller than it is wide and has handles.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.
23. What must you do to the roux to make it work?
Starches - beans - roux.
Stock with seafoods and rice. Others cream soups have thickeners in them.
You have to cook it.
A stock is a flavorful liquid made by simmering in a liquid.
24. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Batonnet.
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.
It is a browned onion - and it's used to flavor soups.
25. What does DEPOUILLAGE mean and why do we do this?
A starch and a fat.
Chicken stock - Vegetable stock - and Fish stock.
Starches - beans - roux.
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.
26. What is the definition of a SOUP?
Hot soups should be served a la minute - especially broths and consommes
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
27. List three ways we can cool a stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
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.
Style of preparation where the food is cooked right before it's served to the guests.
28. 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.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
29. Describe a stock pot.
A pot that is taller than it is wide and has handles.
It is a browned onion - and it's used to flavor soups.
At the beginning or in the middle - depending on the cook time.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
30. What does 'a la minute' mean?
31. What is GELATIN?
Thickner that comes naturally from the bones of animals.
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.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
32. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Add broth or water - adjust seasoning.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.
33. How many ounces are in one cup?
Cold soups should be chilled and served into chilled cups or bowls.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor and aroma - and body.
1 cup = 8 ounces.
34. When should we DEGRASSER 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
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
When the stock is cold.
Thickner that comes naturally from the bones of animals.
35. What does the term SWEAT mean? How is this different from SAUTE?
36. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
37. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Fresh herbs should be added last.
38. List three basic or simple stocks.
Cold soups should be chilled and served into chilled cups or bowls.
Chicken stock - Vegetable stock - and Fish stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
39. What is a BISQUE? How does it differ from other cream soups?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Stock.
Chicken stock - Vegetable stock - and Fish stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
40. What ingredient in the soup does the term CHOWDER refer?
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
Cooked to order fresh - often right before the guests.
A pot that is taller than it is wide and has handles.
41. What is the size of a small dice?
Salt - Pepper - and Thyme.
Tablespoon.
1/4x1/4x1/4.
To thicken a soup.
42. What does TT mean?
To Taste.
A pot that is taller than it is wide and has handles.
Bisque.
A starch and a fat.
43. What is a FUMET?
Chicken stock - Vegetable stock - and Fish stock.
Tablespoon.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
44. 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.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
45. What does DEGRASS mean?
46. What is used to make a shellfish stock?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Made from Lobster - Shrimp - or Crayfish shells
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Cold soups should be chilled and served into chilled cups or bowls.
47. List three methods used for thickening soups.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A stock is a flavorful liquid made by simmering in a liquid.
Puree - Reduction - and Roux.
Cold soups should be chilled and served into chilled cups or bowls.
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
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Add more liquid.
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
49. Name 3 liquids can be used in making a stock?
Made from Lobster - Shrimp - or Crayfish shells
Puree - Reduction - and Roux.
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.
50. When should fresh herbs be added to a soup?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Fresh herbs should be added last.