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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. When and how should hot soups be served?

2. What does TT mean?
Cold soups should be chilled and served into chilled cups or bowls.
To Taste.
A weak stock made from a second wash of solids after draining of the original stock.
1/4x1/4x1/4.

3. What is GELATIN?
Thickner that comes naturally from the bones of animals.
1 cup = 8 ounces.
Batonnet.
Made from Lobster - Shrimp - or Crayfish shells

4. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Color - clarity - flavor/aroma - & body.
It is a browned onion - and it's used to flavor soups.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cooked to order fresh - often right before the guests.

5. What is evaporation and how does it affect the cooking of soups and stocks?
Tablespoon.
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.
You have to cook it.

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

7. What is a BISQUE? How does it differ from other cream soups?
You have to cook it.
1/4x1/4x1/4.
When the stock has abput 45 minutes-1 hour left to simmer.
Stock with seafoods and rice. Others cream soups have thickeners in them.

8. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A starch and a fat.
To brown meat - vegetables - or fruits to create a flavorful crust.

9. What does DEPOUILLAGE mean and why do we do this?
When the stock has abput 45 minutes-1 hour left to simmer.
To Taste.
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.
Starches - beans - roux.

10. What is a FUMET?
When the stock is cold.
To remove fat from the stock when it's cold.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

11. 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.
Stock.
A weak stock made from a second wash of solids after draining of the original stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

12. 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
Color - clarity - flavor/aroma - & body.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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
Fresh herbs should be added last.

13. 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.
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.
Soups - Sauces - and Stews.
Made from Lobster - Shrimp - or Crayfish shells

14. What does CARAMELIZATION mean?
Style of preparation where the food is cooked right before it's served to the guests.
A weak stock made from a second wash of solids after draining of the original stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
To Taste.

15. Define a STOCK.
You have to cook it.
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
A stock is a flavorful liquid made by simmering in a liquid.

16. 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.
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
When the stock is cold.
Add more liquid.

17. When should fresh herbs be added to a soup?
Soups - Sauces - and Stews.
Hot soups should be served a la minute - especially broths and consommes
A starch and a fat.
Fresh herbs should be added last.

18. What two parts make up a roux and what are there ratios?
Add more liquid.
Onions & garlic.
A starch and a fat.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

19. List three methods used for thickening soups.
Batonnet.
Hot soups should be served a la minute - especially broths and consommes
Puree - Reduction - and Roux.
Stock with seafoods and rice. Others cream soups have thickeners in them.

20. When and how should cold soups be served?

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

22. What is a REMOUILLAGE?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Starches - beans - roux.
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.

23. What does DEGRASS mean?

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

25. How many ounces are in one cup?
Color - clarity - flavor and aroma - and body.
1 cup = 8 ounces.
When the stock is cold.
Color - clarity - flavor/aroma - & body.

26. 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.
You have to cook it.
1/4x1/4x1/4.
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

27. What do you do to a soup if it is too thick?
Puree - Reduction - and Roux.
Add broth or water - adjust seasoning.
Salt - Pepper - and Thyme.
Color - clarity - flavor/aroma - & body.

28. What is the size of a small dice?
Color - clarity - flavor/aroma - & body.
1 cup = 8 ounces.
A pot that is taller than it is wide and has handles.
1/4x1/4x1/4.

29. What is the purpose of a roux?
To thicken a soup.
Add broth or water - adjust seasoning.
You have to cook it.
Color - clarity - flavor/aroma - & body.

30. When should dried herbs be added to a soup?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
At the beginning or in the middle - depending on the cook time.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Salt - Pepper - and Thyme.

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?
Fresh herbs should be added last.
To thicken a soup.
Cool to 70
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

32. What ingredient in the soup does the term CHOWDER refer?
Cool to 70
Onions & garlic.
A starch and a fat.
Bisque.

33. Describe a stock pot.
Batonnet.
Cool to 70
A pot that is taller than it is wide and has handles.
Made from Lobster - Shrimp - or Crayfish shells

34. Which is larger a tablespoon or a teaspoon?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Tablespoon.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

35. Give three examples of herbs we used to make soups in our labs.
Fresh herbs should be added last.
Salt - Pepper - and Thyme.
Batonnet.
Stock.

36. What does 'a la minute' mean?

37. What are the 4 components of a stock?
Fresh herbs should be added last.
Style of preparation where the food is cooked right before it's served to the guests.
Color - clarity - flavor/aroma - & body.
Soups - Sauces - and Stews.

38. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
To remove fat from the stock when it's cold.
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.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

39. What is the most common liquid to make a soup?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
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 is a browned onion - and it's used to flavor soups.
Stock.

40. What are three uses of a stock?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Soups - Sauces - and Stews.
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. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
A starch and a fat.
Stock with seafoods and rice. Others cream soups have thickeners in them.
1 cup = 8 ounces.

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

43. Name 3 liquids can be used in making a stock?
Chicken stock - Vegetable stock - and Fish stock.
Made from Lobster - Shrimp - or Crayfish shells
Water - Wine - and Broth.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

44. What ingredients are used to thicken soups?
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.
Starches - beans - roux.
A stock is a flavorful liquid made by simmering in a liquid.

45. What does 'a la minute' mean?
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.
Fresh herbs should be added last.
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.

46. What must you do to the roux to make it work?
You have to cook it.
To remove fat from the stock when it's cold.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To brown meat - vegetables - or fruits to create a flavorful crust.

47. What is the name of the knife cut for making small dice?
You have to cook it.
Water - Wine - and Broth.
Batonnet.
A starch and a fat.

48. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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.

49. What is used to make a shellfish stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Batonnet.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Made from Lobster - Shrimp - or Crayfish shells

50. When and how should hot soups be served?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy 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.
To Taste.