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 do you do to a soup if it is too thick?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Bisque.
Stock.
Add more liquid.


2. Which is larger a tablespoon or a teaspoon?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Bisque.
Tablespoon.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


3. What is the name of the knife cut for making small dice?
Batonnet.
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.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


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

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5. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Chicken stock - Vegetable stock - and Fish stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Onions & garlic.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


6. What does CARAMELIZATION mean?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Puree - Reduction - and Roux.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To brown meat - vegetables - or fruits to create a flavorful crust.


7. How many ounces are in one cup?
Batonnet.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
1 cup = 8 ounces.
Onions & garlic.


8. What does TT mean?
Color - clarity - flavor/aroma - & body.
Style of preparation where the food is cooked right before it's served to the guests.
To Taste.
Made from Lobster - Shrimp - or Crayfish shells


9. What ingredient in the soup does the term CHOWDER refer?
Made from Lobster - Shrimp - or Crayfish shells
A weak stock made from a second wash of solids after draining of the original stock.
Fresh herbs should be added last.
Bisque.


10. What is a BISQUE? How does it differ from other cream soups?
Hot soups should be served a la minute - especially broths and consommes
To remove fat from the stock when it's cold.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cool to 70


11. What are the four QUALITY STANDARDS for a STOCK?
A stock is a flavorful liquid made by simmering in a liquid.
To remove fat from the stock when it's cold.
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
Color - clarity - flavor and aroma - and body.


12. Describe a stock pot.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
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.
Cooked to order fresh - often right before the guests.


13. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Color - clarity - flavor and aroma - and body.
Stock.
Chicken stock - Vegetable stock - and Fish stock.


14. What is a REMOUILLAGE?
1 cup = 8 ounces.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A weak stock made from a second wash of solids after draining of the original stock.
You have to cook it.


15. List the aromatics used in soup making?
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.
At the beginning or in the middle - depending on the cook time.
Onions & garlic.


16. What is the size of a small dice?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
1/4x1/4x1/4.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Bisque.


17. List three ways we can cool a stock.
1/4x1/4x1/4.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


18. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add broth or water - adjust seasoning.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To brown meat - vegetables - or fruits to create a flavorful crust.


19. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Soups - Sauces - and Stews.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


20. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A stock is a flavorful liquid made by simmering in a liquid.
Add broth or water - adjust seasoning.


21. What does 'a la minute' mean?
A pot that is taller than it is wide and has handles.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cooked to order fresh - often right before the guests.
Water - Wine - and Broth.


22. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Puree - Reduction - and Roux.
At the beginning or in the middle - depending on the cook time.
Color - clarity - flavor/aroma - & body.


23. What two parts make up a roux and what are there ratios?
A starch and a fat.
Puree - Reduction - and Roux.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


24. When and how should hot soups be served?
To thicken a soup.
Hot soups should be served a la minute - especially broths and consommes
Starches - beans - roux.
Fresh herbs should be added last.


25. When and how should hot soups be served?

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26. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
Hot soups should be served a la minute - especially broths and consommes
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Thickner that comes naturally from the bones of animals.


27. What is the definition of a SOUP?
Starches - beans - roux.
Add more liquid.
Tablespoon.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


28. What are the 4 components of a stock?
1/4x1/4x1/4.
Bisque.
Color - clarity - flavor/aroma - & body.
A pot that is taller than it is wide and has handles.


29. 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.
It is a browned onion - and it's used to flavor soups.
Water - Wine - and Broth.


30. What must you do to the roux to make it work?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Starches - beans - roux.
You have to cook it.
A stock is a flavorful liquid made by simmering in a liquid.


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

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32. When and how should cold soups be served?
Soups - Sauces - and Stews.
Cold soups should be chilled and served into chilled cups or bowls.
To Taste.
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.


33. What does DEGRASS mean?

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34. List three methods used for thickening soups.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Style of preparation where the food is cooked right before it's served to the guests.
Puree - Reduction - and Roux.
Tablespoon.


35. What are three uses of a stock?
It is a browned onion - and it's used to flavor soups.
To Taste.
You have to cook it.
Soups - Sauces - and Stews.


36. What ingredients are used to thicken soups?
Bisque.
Puree - Reduction - and Roux.
A stock is a flavorful liquid made by simmering in a liquid.
Starches - beans - roux.


37. What is the most common liquid to make a soup?
To brown meat - vegetables - or fruits to create a flavorful crust.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Stock.
Color - clarity - flavor/aroma - & body.


38. List three REGIONAL SOUPS.
Cold soups should be chilled and served into chilled cups or bowls.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
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.


39. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor/aroma - & body.
Stock.


40. What do you do to a soup if it is too thick?
You have to cook it.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Add broth or water - adjust seasoning.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


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

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42. What are two classifications of soup and give two examples for each classification?
It is a browned onion - and it's used to flavor 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
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
You have to cook it.


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


44. When should we DEGRASSER a stock?
Thickner that comes naturally from the bones of animals.
When the stock is cold.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To Taste.


45. What is used to make a shellfish 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.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Made from Lobster - Shrimp - or Crayfish shells
Onions & garlic.


46. What is the purpose of a roux?
1 cup = 8 ounces.
Style of preparation where the food is cooked right before it's served to the guests.
It is a browned onion - and it's used to flavor soups.
To thicken a soup.


47. What is evaporation and how does it affect the cooking of soups and stocks?
Stock with seafoods and rice. Others cream soups have thickeners in them.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Hot soups should be served a la minute - especially broths and consommes
Tablespoon.


48. Define a STOCK.
Fresh herbs should be added last.
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 very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A stock is a flavorful liquid made by simmering in a liquid.


49. 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.
Starches - beans - roux.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Add more liquid.


50. 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
A starch and a fat.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.