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. Which is larger a tablespoon or a teaspoon?
A weak stock made from a second wash of solids after draining of the original 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
Tablespoon.
Water - Wine - and Broth.

2. List three REGIONAL SOUPS.
Add more liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

3. What is the most common liquid to make a soup?
Stock.
At the beginning or in the middle - depending on the cook time.
Add more liquid.
Add broth or water - adjust seasoning.

4. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Soups - Sauces - and Stews.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Puree - Reduction - and Roux.

5. What is a REMOUILLAGE?
Color - clarity - flavor and aroma - and body.
A weak stock made from a second wash of solids after draining of the original stock.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To thicken a soup.

6. 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.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Bisque.
Cold soups should be chilled and served into chilled cups or bowls.

7. What are the 4 components of a stock?
It is a browned onion - and it's used to flavor soups.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Bisque.
Color - clarity - flavor/aroma - & body.

8. When should dried herbs be added to a soup?
Style of preparation where the food is cooked right before it's served to the guests.
Water - Wine - and Broth.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
At the beginning or in the middle - depending on the cook time.

9. What is a FUMET?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Hot soups should be served a la minute - especially broths and consommes
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Water - Wine - and Broth.

10. List the aromatics used in soup making?
Onions & garlic.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Puree - Reduction - and Roux.
Batonnet.

11. What does 'a la minute' mean?

12. What does DEGRASS mean?

13. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
1 cup = 8 ounces.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
When the stock has abput 45 minutes-1 hour left to simmer.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

14. What is the purpose of a roux?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Bisque.
Style of preparation where the food is cooked right before it's served to the guests.
To thicken a soup.

15. Give three examples of herbs we used to make soups in our labs.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Salt - Pepper - and Thyme.
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.

16. What does DEPOUILLAGE mean and why do we do this?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy 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.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

17. What are two classifications of soup and give two examples for each classification?
A stock is a flavorful liquid made by simmering in a liquid.
Fresh herbs should be added last.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Salt - Pepper - and Thyme.

18. What does CARAMELIZATION mean?
Soups - Sauces - and Stews.
To brown meat - vegetables - or fruits to create a flavorful crust.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Stock.

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

20. When and how should hot soups be served?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Stock.
Thickner that comes naturally from the bones of animals.
Hot soups should be served a la minute - especially broths and consommes

21. When and how should cold soups be served?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To remove fat from the stock when it's cold.
Salt - Pepper - and Thyme.
Cold soups should be chilled and served into chilled cups or bowls.

22. What is evaporation and how does it affect the cooking of soups and stocks?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
Stock.

23. What do you do to a soup if it is too thick?
Add more liquid.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To thicken a soup.
A starch and a fat.

24. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Tablespoon.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
You have to cook it.
Cooked to order fresh - often right before the guests.

25. When should we DEGRASSER a stock?
Stock with seafoods and rice. Others cream soups have thickeners in them.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
When the stock is cold.
Cool to 70

26. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Thickner that comes naturally from the bones of animals.
It is a browned onion - and it's used to flavor soups.
Cool to 70
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

27. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from Lobster - Shrimp - or Crayfish shells
1 cup = 8 ounces.
1/4x1/4x1/4.

28. 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.
1/4x1/4x1/4.
A weak stock made from a second wash of solids after draining of the original stock.

29. 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?
Cool to 70
Salt - Pepper - and Thyme.
Starches - beans - roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

30. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
When the stock has abput 45 minutes-1 hour left to simmer.
To thicken a soup.
A starch and a fat.

31. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
You have to cook it.
1 cup = 8 ounces.
Puree - Reduction - and Roux.

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

33. What is a BISQUE? How does it differ from other cream soups?
Chicken stock - Vegetable stock - and Fish stock.
Thickner that comes naturally from the bones of animals.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Puree - Reduction - and Roux.

34. What ingredient in the soup does the term CHOWDER refer?
Water - Wine - and Broth.
Bisque.
You have to cook it.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

35. What must you do to the roux to make it work?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Puree - Reduction - and Roux.
You have to cook it.
Starches - beans - roux.

36. What two parts make up a roux and what are there ratios?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Stock.
Tablespoon.
A starch and a fat.

37. What is the name of the knife cut for making small dice?
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.
Chicken stock - Vegetable stock - and Fish stock.
A pot that is taller than it is wide and has handles.

38. What are the four QUALITY STANDARDS for a STOCK?
Stock.
Color - clarity - flavor/aroma - & body.
It is a browned onion - and it's used to flavor soups.
Color - clarity - flavor and aroma - and body.

39. How many ounces are in one cup?
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.
Style of preparation where the food is cooked right before it's served to the guests.
1 cup = 8 ounces.

40. When and how should cold soups be served?

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

42. List three ways we can cool a stock.
Bisque.
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.
A starch and a fat.

43. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
Stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

44. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
A starch and a fat.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
You have to cook it.

45. When and how should hot soups be served?

46. What is GELATIN?
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
Thickner that comes naturally from the bones of animals.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
You have to cook it.

47. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
Add broth or water - adjust seasoning.
Fresh herbs should be added last.
To remove fat from the stock when it's cold.

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 cup = 8 ounces.
To thicken a soup.
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
A pot that is taller than it is wide and has handles.

49. What ingredients are used to thicken soups?
Onions & garlic.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Made from Lobster - Shrimp - or Crayfish shells
Starches - beans - roux.

50. What does TT mean?
To Taste.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Fresh herbs should be added last.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.