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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. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Tablespoon.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1/4x1/4x1/4.
When the stock has abput 45 minutes-1 hour left to simmer.

2. What two parts make up a roux and what are there ratios?
To thicken a soup.
A starch and a fat.
1 cup = 8 ounces.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

3. What does 'a la minute' mean?

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

5. What is used to make a shellfish stock?
Color - clarity - flavor and aroma - and body.
Add broth or water - adjust seasoning.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Made from Lobster - Shrimp - or Crayfish shells

6. Name 3 liquids can be used in making a stock?
At the beginning or in the middle - depending on the cook time.
When the stock is cold.
Bisque.
Water - Wine - and Broth.

7. What do you do to a soup if it is too thick?
Color - clarity - flavor and aroma - and body.
Hot soups should be served a la minute - especially broths and consommes
Add more liquid.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

8. 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.
A pot that is taller than it is wide and has handles.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
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

9. Describe a stock pot.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A pot that is taller than it is wide and has handles.
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.

10. When and how should cold soups be served?

11. What must you do to the roux to make it work?
Fresh herbs should be added last.
To Taste.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
You have to cook it.

12. List three methods used for thickening soups.
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.
Puree - Reduction - and Roux.
To brown meat - vegetables - or fruits to create a flavorful crust.

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

14. List three ways we can cool a stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
When the stock is cold.

15. What does TT mean?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Style of preparation where the food is cooked right before it's served to the guests.
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

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

17. 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
Starches - beans - roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A starch and a fat.

18. What does DEGRASS mean?

19. What does 'a la minute' mean?
Soups - Sauces - and Stews.
1 cup = 8 ounces.
Add more liquid.
Cooked to order fresh - often right before the guests.

20. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Soups - Sauces - and Stews.
Onions & garlic.
When the stock has abput 45 minutes-1 hour left to simmer.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

21. What is the name of the knife cut for making small dice?
Fresh herbs should be added last.
Stock.
Batonnet.
To remove fat from the stock when it's cold.

22. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
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
Color - clarity - flavor/aroma - & body.

23. When should we DEGRASSER a stock?
A stock is a flavorful liquid made by simmering in a liquid.
Soups - Sauces - and Stews.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
When the stock is cold.

24. What ingredient in the soup does the term CHOWDER refer?
A weak stock made from a second wash of solids after draining of the original stock.
A pot that is taller than it is wide and has handles.
Bisque.
1 cup = 8 ounces.

25. What are the four QUALITY STANDARDS for a 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.
Color - clarity - flavor and aroma - and body.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

26. What does CARAMELIZATION mean?
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Hot soups should be served a la minute - especially broths and consommes

27. List the aromatics used in soup making?
Onions & garlic.
Color - clarity - flavor/aroma - & body.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
A pot that is taller than it is wide and has handles.

28. What are three uses of a stock?
Soups - Sauces - and Stews.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To remove fat from the stock when it's cold.

29. 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.
Tablespoon.
Water - Wine - and Broth.
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.

30. When and how should hot soups be served?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Hot soups should be served a la minute - especially broths and consommes
A pot that is taller than it is wide and has handles.
Puree - Reduction - and Roux.

31. What is the purpose of a 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
When the stock has abput 45 minutes-1 hour left to simmer.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To thicken a soup.

32. What is a BISQUE? How does it differ from other cream soups?
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.
A pot that is taller than it is wide and has handles.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

33. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
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.

34. How many ounces are in one cup?
A weak stock made from a second wash of solids after draining of the original stock.
When the stock has abput 45 minutes-1 hour left to simmer.
1 cup = 8 ounces.
Cooked to order fresh - often right before the guests.

35. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
You have to cook it.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

36. What ingredients are used to thicken soups?
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.
It is a browned onion - and it's used to flavor soups.
Starches - beans - roux.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

37. What are two classifications of soup and give two examples for each classification?
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
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Batonnet.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

38. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Puree - Reduction - and Roux.

39. What is evaporation and how does it affect the cooking of soups and stocks?
1 cup = 8 ounces.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Style of preparation where the food is cooked right before it's served to the guests.
Stock.

40. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Color - clarity - flavor/aroma - & body.
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.
Soups - Sauces - and Stews.

41. What is the size of a small dice?
Salt - Pepper - and Thyme.
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.
At the beginning or in the middle - depending on the cook time.

42. Define a STOCK.
You have to cook it.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A stock is a flavorful liquid made by simmering in a liquid.
It is a browned onion - and it's used to flavor soups.

43. Which is larger a tablespoon or a teaspoon?
Batonnet.
Hot soups should be served a la minute - especially broths and consommes
Thickner that comes naturally from the bones of animals.
Tablespoon.

44. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
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.
Color - clarity - flavor and aroma - and body.

45. 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
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To remove fat from the stock when it's cold.
Add broth or water - adjust seasoning.

46. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
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.
Chicken stock - Vegetable stock - and Fish stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

47. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
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.

48. When should dried herbs be added to a soup?
1 cup = 8 ounces.
Style of preparation where the food is cooked right before it's served to the guests.
Bisque.
At the beginning or in the middle - depending on the cook time.

49. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Salt - Pepper - and Thyme.
It is a browned onion - and it's used to flavor soups.
A stock is a flavorful liquid made by simmering in a liquid.

50. List three basic or simple stocks.
Thickner that comes naturally from the bones of animals.
Chicken stock - Vegetable stock - and Fish stock.
1/4x1/4x1/4.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'