Test your basic knowledge |

Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. 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?
It is a browned onion - and it's used to flavor soups.
Cool to 70
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

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

3. What does 'a la minute' mean?

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

5. Which is larger a tablespoon or a teaspoon?
Cool to 70
To remove fat from the stock when it's cold.
Tablespoon.
A stock is a flavorful liquid made by simmering in a liquid.

6. What is the name of the knife cut for making small dice?
Fresh herbs should be added last.
A starch and a fat.
Batonnet.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

7. 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
To thicken a soup.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Hot soups should be served a la minute - especially broths and consommes

8. Give three examples of herbs we used to make soups in our labs.
To remove fat from the stock when it's cold.
Salt - Pepper - and Thyme.
When the stock has abput 45 minutes-1 hour left to simmer.
Batonnet.

9. How many ounces are in one cup?
Thickner that comes naturally from the bones of animals.
A weak stock made from a second wash of solids after draining of the original stock.
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.
1 cup = 8 ounces.

10. When should fresh herbs be added to a soup?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Soups - Sauces - and Stews.
Fresh herbs should be added last.

11. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
Water - Wine - and Broth.
When the stock is cold.
Batonnet.

12. What does 'a la minute' mean?
Color - clarity - flavor/aroma - & body.
Onions & garlic.
Cooked to order fresh - often right before the guests.
1/4x1/4x1/4.

13. List three methods used for thickening soups.
Starches - beans - roux.
Salt - Pepper - and Thyme.
Puree - Reduction - and Roux.
Thickner that comes naturally from the bones of animals.

14. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Thickner that comes naturally from the bones of animals.
When the stock is cold.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

15. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
When the stock has abput 45 minutes-1 hour left to simmer.
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.

16. What is a CONSOMME? Describe how it is made?
A stock is a flavorful liquid made by simmering in a liquid.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Fresh herbs should be added last.
1/4x1/4x1/4.

17. What is evaporation and how does it affect the cooking of soups and stocks?
1/4x1/4x1/4.
Salt - Pepper - and Thyme.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A pot that is taller than it is wide and has handles.

18. What ingredient in the soup does the term CHOWDER refer?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Salt - Pepper - and Thyme.
Bisque.
To Taste.

19. When should we DEGRASSER a stock?
Cool to 70
Hot soups should be served a la minute - especially broths and consommes
When the stock is cold.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

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

21. What must you do to the roux to make it work?
At the beginning or in the middle - depending on the cook time.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Fresh herbs should be added last.
You have to cook it.

22. What is the most common liquid to make a soup?
Fresh herbs should be added last.
1 cup = 8 ounces.
Stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

23. Define a STOCK.
Style of preparation where the food is cooked right before it's served to the guests.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Puree - Reduction - and Roux.
A stock is a flavorful liquid made by simmering in a liquid.

24. List three basic or simple stocks.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Chicken stock - Vegetable stock - and Fish stock.
A stock is a flavorful liquid made by simmering in a liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

25. What ingredients are used to thicken soups?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cooked to order fresh - often right before the guests.
Stock.
Starches - beans - roux.

26. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A starch and a fat.
Cooked to order fresh - often right before the guests.

27. What is the size of a small dice?
Style of preparation where the food is cooked right before it's served to the guests.
1 cup = 8 ounces.
1/4x1/4x1/4.
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.

28. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
A starch and a fat.
It is a browned onion - and it's used to flavor soups.
Stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

29. What two parts make up a roux and what are there ratios?
A starch and a fat.
Tablespoon.
Salt - Pepper - and Thyme.
Batonnet.

30. When and how should hot soups be served?

31. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
To remove fat from the stock when it's cold.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Color - clarity - flavor/aroma - & body.

32. 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.
A pot that is taller than it is wide and has handles.
Water - Wine - and Broth.
A starch and a fat.

33. What is a REMOUILLAGE?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A starch and a fat.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A weak stock made from a second wash of solids after draining of the original stock.

34. List three ways we can cool a stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
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.
Cool to 70

35. What does DEGRASS mean?

36. What do you do to a soup if it is too thick?
When the stock is cold.
Cold soups should be chilled and served into chilled cups or bowls.
Add more liquid.
It is a browned onion - and it's used to flavor soups.

37. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Made from Lobster - Shrimp - or Crayfish shells
Add more liquid.
Water - Wine - and Broth.

38. What is used to make a shellfish stock?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To remove fat from the stock when it's cold.
At the beginning or in the middle - depending on the cook time.
Made from Lobster - Shrimp - or Crayfish shells

39. When and how should cold soups be served?

40. What is a BISQUE? How does it differ from other cream soups?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Soups - Sauces - and Stews.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Color - clarity - flavor and aroma - and body.

41. What do you do to a soup if it is too thick?
When the stock is cold.
Starches - beans - roux.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Add broth or water - adjust seasoning.

42. What does DEPOUILLAGE mean and why do we do this?
Style of preparation where the food is cooked right before it's served to the guests.
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.
Fresh herbs should be added last.

43. Describe a stock pot.
Style of preparation where the food is cooked right before it's served to the guests.
A pot that is taller than it is wide and has handles.
A weak stock made from a second wash of solids after draining of the original stock.
Cooked to order fresh - often right before the guests.

44. List three REGIONAL SOUPS.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
To brown meat - vegetables - or fruits to create a flavorful crust.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A starch and a fat.

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

46. What is the definition of a SOUP?
Stock with seafoods and rice. Others cream soups have thickeners in them.
A stock is a flavorful liquid made by simmering in a liquid.
Add more liquid.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

47. When should dried herbs be added to a soup?
Stock.
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.
Color - clarity - flavor/aroma - & body.

48. What is GELATIN?
To remove fat from the stock when it's cold.
Add more liquid.
Thickner that comes naturally from the bones of animals.
Color - clarity - flavor/aroma - & body.

49. What does TT mean?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Chicken stock - Vegetable stock - and Fish stock.
Starches - beans - roux.
To Taste.

50. Name 3 liquids can be used in making a stock?
Thickner that comes naturally from the bones of animals.
Bisque.
Water - Wine - and Broth.
A weak stock made from a second wash of solids after draining of the original stock.