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 two parts make up a roux and what are there ratios?
Onions & garlic.
A starch and a fat.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Color - clarity - flavor and aroma - and body.


2. What is the purpose of a roux?
Made from Lobster - Shrimp - or Crayfish shells
To thicken a soup.
A pot that is taller than it is wide and has handles.
When the stock has abput 45 minutes-1 hour left to simmer.


3. What is the definition of a SOUP?
To thicken a soup.
To Taste.
Puree - Reduction - and Roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


4. List three methods used for thickening soups.
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.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.


5. What does DEPOUILLAGE mean and why do we do this?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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.
Cooked to order fresh - often right before the guests.


6. What is a BISQUE? How does it differ from other cream soups?
Tablespoon.
Puree - Reduction - and Roux.
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
Stock with seafoods and rice. Others cream soups have thickeners in them.


7. What must you do to the roux to make it work?
You have to cook it.
At the beginning or in the middle - depending on the cook time.
When the stock has abput 45 minutes-1 hour left to simmer.
Add broth or water - adjust seasoning.


8. What is the most common liquid to make a soup?
Stock.
Made from Lobster - Shrimp - or Crayfish shells
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


9. 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.
Hot soups should be served a la minute - especially broths and consommes
To remove fat from the stock when it's cold.
It is a browned onion - and it's used to flavor soups.


10. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
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 is cold.
A weak stock made from a second wash of solids after draining of the original stock.


11. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.
Batonnet.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


12. What is the size of a small dice?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1/4x1/4x1/4.


13. 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?
1 cup = 8 ounces.
A weak stock made from a second wash of solids after draining of the original stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cool to 70


14. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
When the stock has abput 45 minutes-1 hour left to simmer.
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


15. When and how should hot soups be served?

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16. When should dried herbs be added to a soup?
Thickner that comes naturally from the bones of animals.
At the beginning or in the middle - depending on the cook time.
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.


17. When and how should cold soups be served?

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18. 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.
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
To remove fat from the stock when it's cold.


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

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20. What ingredients are used to thicken soups?
To thicken a soup.
Color - clarity - flavor/aroma - & body.
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.


21. What ingredient in the soup does the term CHOWDER refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Made from Lobster - Shrimp - or Crayfish shells
Water - Wine - and Broth.
Bisque.


22. Which is larger a tablespoon or a teaspoon?
A starch and a fat.
Tablespoon.
Soups - Sauces - and Stews.
To Taste.


23. List three ways we can cool a stock.
Hot soups should be served a la minute - especially broths and consommes
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.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


24. What are the four QUALITY STANDARDS for a STOCK?
You have to cook it.
Color - clarity - flavor and aroma - and body.
A pot that is taller than it is wide and has handles.
To remove fat from the stock when it's cold.


25. What does 'a la minute' mean?

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26. 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.
To Taste.
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 served when it's hot outside. They should be served in a cold dish.


27. What is a FUMET?
Add more liquid.
To thicken a soup.
Onions & garlic.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


28. What does CARAMELIZATION mean?
1/4x1/4x1/4.
To brown meat - vegetables - or fruits to create a flavorful crust.
Thickner that comes naturally from the bones of animals.
To thicken a soup.


29. List three REGIONAL SOUPS.
A pot that is taller than it is wide and has handles.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
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.


30. What do you do to a soup if it is too thick?
Color - clarity - flavor and aroma - and body.
A pot that is taller than it is wide and has handles.
Add broth or water - adjust seasoning.
Starches - beans - roux.


31. When should we DEGRASSER a stock?
When the stock is cold.
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.
Cool to 70


32. What are three uses of a stock?
To thicken a soup.
Soups - Sauces - and Stews.
To brown meat - vegetables - or fruits to create a flavorful crust.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


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

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

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35. Describe a stock pot.
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.
Onions & garlic.
Color - clarity - flavor and aroma - and body.
A pot that is taller than it is wide and has handles.


36. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
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.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
When the stock has abput 45 minutes-1 hour left to simmer.


37. What is a CONSOMME? Describe how it is made?
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.
To thicken a soup.
Add more liquid.


38. 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
When the stock has abput 45 minutes-1 hour left to simmer.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
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
Puree - Reduction - and Roux.


39. Give three examples of herbs we used to make soups in our labs.
Add broth or water - adjust seasoning.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Salt - Pepper - and Thyme.
A pot that is taller than it is wide and has handles.


40. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
At the beginning or in the middle - depending on the cook time.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Chicken stock - Vegetable stock - and Fish stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


41. What does DEGRASS mean?

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42. What is evaporation and how does it affect the cooking of soups and stocks?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


43. List three basic or simple stocks.
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


44. Name 3 liquids can be used in making a stock?
Cooked to order fresh - often right before the guests.
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.
Water - Wine - and Broth.


45. What does TT mean?
A starch and a fat.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Soups - Sauces - and Stews.
To Taste.


46. What is a REMOUILLAGE?
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


47. What is GELATIN?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
It is a browned onion - and it's used to flavor soups.
Thickner that comes naturally from the bones of animals.
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


48. What is the name of the knife cut for making small dice?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Batonnet.
It is a browned onion - and it's used to flavor soups.


49. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Chicken stock - Vegetable stock - and Fish stock.
Bisque.


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

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