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

2. What does 'a la minute' mean?
Bisque.
Color - clarity - flavor/aroma - & body.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cooked to order fresh - often right before the guests.

3. What ingredient in the soup does the term CHOWDER refer?
Made from Lobster - Shrimp - or Crayfish shells
When the stock has abput 45 minutes-1 hour left to simmer.
At the beginning or in the middle - depending on the cook time.
Bisque.

4. What is a REMOUILLAGE?
A pot that is taller than it is wide and has handles.
Batonnet.
A weak stock made from a second wash of solids after draining of the original stock.
Soups - Sauces - and Stews.

5. What is the size of a small dice?
Add broth or water - adjust seasoning.
1/4x1/4x1/4.
To thicken a soup.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

6. What is a FUMET?
Stock.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

7. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Style of preparation where the food is cooked right before it's served to the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
You have to cook it.
When the stock is cold.

8. What does DEGRASS mean?

9. What is a CONSOMME? Describe how it is made?
Color - clarity - flavor and aroma - and body.
A starch and a fat.
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.

10. What is used to make a shellfish stock?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
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
Hot soups should be served a la minute - especially broths and consommes
Made from Lobster - Shrimp - or Crayfish shells

11. What does 'a la minute' mean?

12. Define a STOCK.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Tablespoon.
A starch and a fat.
A stock is a flavorful liquid made by simmering in a liquid.

13. When and how should cold soups be served?

14. What does TT mean?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Starches - beans - roux.
Color - clarity - flavor and aroma - and body.
To Taste.

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

16. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
At the beginning or in the middle - depending on the cook time.
Batonnet.
You have to cook it.

17. What is GELATIN?
Style of preparation where the food is cooked right before it's served to the guests.
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.
Color - clarity - flavor/aroma - & body.

18. What is the name of the knife cut for making small dice?
Salt - Pepper - and Thyme.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Batonnet.
Fresh herbs should be added last.

19. 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.
When the stock has abput 45 minutes-1 hour left to simmer.
To remove fat from the stock when it's cold.
Onions & garlic.

20. What is evaporation and how does it affect the cooking of soups and stocks?
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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Onions & garlic.

21. 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
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
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.
Hot soups should be served a la minute - especially broths and consommes

22. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1/4x1/4x1/4.
Color - clarity - flavor and aroma - and body.

23. What are the four QUALITY STANDARDS for a STOCK?
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.
Color - clarity - flavor and aroma - and body.
Puree - Reduction - and Roux.

24. List three ways we can cool a stock.
Salt - Pepper - and Thyme.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1/4x1/4x1/4.

25. List three methods used for thickening soups.
Fresh herbs should be added last.
Puree - Reduction - and Roux.
Bisque.
You have to cook it.

26. What two parts make up a roux and what are there ratios?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A starch and a fat.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A pot that is taller than it is wide and has handles.

27. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
At the beginning or in the middle - depending on the cook time.
Soups - Sauces - and Stews.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

28. What does DEPOUILLAGE mean and why do we do this?
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.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A stock is a flavorful liquid made by simmering in a liquid.

29. What do you do to a soup if it is too thick?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Add broth or water - adjust seasoning.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A starch and a fat.

30. What are three uses of a stock?
Soups - Sauces - and Stews.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Add broth or water - adjust seasoning.

31. List three REGIONAL SOUPS.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Cooked to order fresh - often right before the guests.

32. When should dried herbs be added to a soup?
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.
Onions & garlic.
At the beginning or in the middle - depending on the cook time.

33. When and how should hot soups be served?

34. What is the most common liquid to make a soup?
Add broth or water - adjust seasoning.
Stock.
When the stock is cold.
It is a browned onion - and it's used to flavor soups.

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

36. When and how should cold soups be served?
To brown meat - vegetables - or fruits to create a flavorful crust.
Cold soups should be chilled and served into chilled cups or bowls.
Chicken stock - Vegetable stock - and Fish stock.
Cooked to order fresh - often right before the guests.

37. What is a BISQUE? How does it differ from other cream soups?
To Taste.
Water - Wine - and Broth.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Add broth or water - adjust seasoning.

38. When should we DEGRASSER a stock?
To remove fat from the stock when it's cold.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
When the stock is cold.
Stock.

39. List the aromatics used in soup making?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Batonnet.
Onions & garlic.
You have to cook it.

40. 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?
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
Cool to 70
To brown meat - vegetables - or fruits to create a flavorful crust.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

41. What does CARAMELIZATION mean?
Bisque.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To brown meat - vegetables - or fruits to create a flavorful crust.
Soups - Sauces - and Stews.

42. What is the definition of a SOUP?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Stock with seafoods and rice. Others cream soups have thickeners in them.
It is a browned onion - and it's used to flavor soups.

43. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
Bisque.
To thicken a soup.
1/4x1/4x1/4.

44. What must you do to the roux to make it work?
Hot soups should be served a la minute - especially broths and consommes
You have to cook it.
Chicken stock - Vegetable stock - and Fish stock.
When the stock has abput 45 minutes-1 hour left to simmer.

45. What is the purpose of a roux?
When the stock is cold.
To thicken a soup.
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.

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

47. When and how should hot soups be served?
1 cup = 8 ounces.
Hot soups should be served a la minute - especially broths and consommes
Cool to 70
Add broth or water - adjust seasoning.

48. How many ounces are in one cup?
1 cup = 8 ounces.
Chicken stock - Vegetable stock - and Fish stock.
Hot soups should be served a la minute - especially broths and consommes
It is a browned onion - and it's used to flavor soups.

49. 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.
Cold soups should be chilled and served into chilled cups or bowls.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

50. What do you do to a soup if it is too thick?
Starches - beans - roux.
A pot that is taller than it is wide and has handles.
Add more liquid.
Stock with seafoods and rice. Others cream soups have thickeners in them.