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. When and how should cold soups be served?






2. What does CARAMELIZATION mean?






3. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?






4. What is a CONSOMME? Describe how it is made?






5. What are three uses of a stock?






6. What is a BISQUE? How does it differ from other cream soups?






7. What is the purpose of a roux?






8. List the aromatics used in soup making?






9. Name 3 liquids can be used in making a stock?






10. What does TT mean?






11. 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






12. 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?






13. What is a REMOUILLAGE?






14. What is a FUMET?






15. Which is larger a tablespoon or a teaspoon?






16. What does DEGRASS mean?

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17. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?






18. Define a STOCK.






19. What is used to make a shellfish stock?






20. When should fresh herbs be added to a soup?






21. When and how should hot soups be served?

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22. What are the four QUALITY STANDARDS for a STOCK?






23. When and how should hot soups be served?






24. What is the name of the knife cut for making small dice?






25. What is the most common liquid to make a soup?






26. What are two classifications of soup and give two examples for each classification?






27. What is the definition of a SOUP?






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

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29. Describe a stock pot.






30. What are the 4 components of a stock?






31. What two parts make up a roux and what are there ratios?






32. What does 'a la minute' mean?

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33. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?






34. When should we DEGRASSER a stock?






35. What do you do to a soup if it is too thick?






36. What does DEPOUILLAGE mean and why do we do this?






37. List three ways we can cool a stock.






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

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39. What ingredients are used to thicken soups?






40. What is evaporation and how does it affect the cooking of soups and stocks?






41. List three basic or simple stocks.






42. Give three examples of herbs we used to make soups in our labs.






43. What is the size of a small dice?






44. How many ounces are in one cup?






45. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?






46. List three REGIONAL SOUPS.






47. What ingredient in the soup does the term CHOWDER refer?






48. What must you do to the roux to make it work?






49. List three methods used for thickening soups.






50. What does 'a la minute' mean?