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 is a REMOUILLAGE?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A weak stock made from a second wash of solids after draining of the original stock.
Add more liquid.
Add broth or water - adjust seasoning.


2. 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
Chicken stock - Vegetable stock - and Fish stock.
When the stock is cold.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
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


3. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
When the stock is cold.
Tablespoon.
Water - Wine - and Broth.


4. When and how should cold soups be served?

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5. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Add more liquid.


6. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
When the stock has abput 45 minutes-1 hour left to simmer.
To thicken a soup.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
You have to cook it.


7. When should fresh herbs be added to a soup?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
It is a browned onion - and it's used to flavor soups.
Fresh herbs should be added last.


8. How many ounces are in one cup?
1 cup = 8 ounces.
To thicken a soup.
Batonnet.
Add more liquid.


9. What ingredient in the soup does the term CHOWDER refer?
It is a browned onion - and it's used to flavor soups.
Bisque.
Color - clarity - flavor/aroma - & body.
Cooked to order fresh - often right before the guests.


10. List three basic or simple stocks.
A stock is a flavorful liquid made by simmering in a liquid.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.


11. Define a STOCK.
Stock.
Salt - Pepper - and Thyme.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A stock is a flavorful liquid made by simmering in a liquid.


12. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
Add broth or water - adjust seasoning.
Color - clarity - flavor and aroma - and body.
To thicken a soup.


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

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14. 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.
Color - clarity - flavor/aroma - & body.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Chicken stock - Vegetable stock - and Fish stock.


15. List three methods used for thickening soups.
Puree - Reduction - and Roux.
1/4x1/4x1/4.
It is a browned onion - and it's used to flavor soups.
Bisque.


16. What does 'a la minute' mean?

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17. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
To thicken a soup.
It is a browned onion - and it's used to flavor soups.
Water - Wine - and Broth.


18. What are the four QUALITY STANDARDS for a STOCK?
Chicken stock - Vegetable stock - and Fish stock.
Color - clarity - flavor and aroma - and body.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
You have to cook it.


19. What must you do to the roux to make it work?
Thickner that comes naturally from the bones of animals.
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.
Tablespoon.
You have to cook it.


20. What is the most common liquid to make a soup?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Stock.
A weak stock made from a second wash of solids after draining of the original stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


21. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.
Cooked to order fresh - often right before the guests.


22. When and how should cold soups be served?
Puree - Reduction - and Roux.
Cold soups should be chilled and served into chilled cups or bowls.
Tablespoon.
A pot that is taller than it is wide and has handles.


23. What does DEGRASS mean?

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24. What two parts make up a roux and what are there ratios?
Add broth or water - adjust seasoning.
Cool to 70
A starch and a fat.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


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

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26. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
Fresh herbs should be added last.
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.


27. What is the purpose of a roux?
1 cup = 8 ounces.
Color - clarity - flavor/aroma - & body.
To thicken a soup.
You have to cook it.


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

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29. 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
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Puree - Reduction - and Roux.
1 cup = 8 ounces.


30. What do you do to a soup if it is too thick?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Soups - Sauces - and Stews.
Add broth or water - adjust seasoning.


31. Describe a stock pot.
Add broth or water - adjust seasoning.
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.


32. What is GELATIN?
It is a browned onion - and it's used to flavor soups.
Salt - Pepper - and Thyme.
Thickner that comes naturally from the bones of animals.
To thicken a soup.


33. When and how should hot soups be served?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A starch and a fat.
Hot soups should be served a la minute - especially broths and consommes
Cold soups should be chilled and served into chilled cups or bowls.


34. When and how should hot soups be served?

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35. Which is larger a tablespoon or a teaspoon?
To thicken a soup.
Stock.
Tablespoon.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


36. List three ways we can cool a stock.
At the beginning or in the middle - depending on the cook time.
Made from Lobster - Shrimp - or Crayfish shells
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.


37. What is a FUMET?
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.
Onions & garlic.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


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.
A stock is a flavorful liquid made by simmering in a liquid.
Add broth or water - adjust seasoning.
A starch and a fat.


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

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40. What does DEPOUILLAGE mean and why do we do this?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Thickner that comes naturally from the bones of animals.
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.
Tablespoon.


41. What do you do to a soup if it is too thick?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Add more liquid.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
At the beginning or in the middle - depending on the cook time.


42. What does TT mean?
Made from Lobster - Shrimp - or Crayfish shells
Puree - Reduction - and Roux.
When the stock has abput 45 minutes-1 hour left to simmer.
To Taste.


43. List three REGIONAL SOUPS.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
1/4x1/4x1/4.
Thickner that comes naturally from the bones of animals.


44. Name 3 liquids can be used in making a stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Water - Wine - and Broth.
Thickner that comes naturally from the bones of animals.
Puree - Reduction - and Roux.


45. What is the size of a small dice?
At the beginning or in the middle - depending on the cook time.
When the stock has abput 45 minutes-1 hour left to simmer.
1/4x1/4x1/4.
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.


46. What ingredients are used to thicken soups?
Made from Lobster - Shrimp - or Crayfish shells
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Starches - beans - roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


47. What is evaporation and how does it affect the cooking of soups and stocks?
Fresh herbs should be added last.
Bisque.
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.


48. What does CARAMELIZATION mean?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Fresh herbs should be added last.
Add broth or water - adjust seasoning.
To brown meat - vegetables - or fruits to create a flavorful crust.


49. What are three uses of a 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.
Soups - Sauces - and Stews.
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.


50. When should we DEGRASSER a stock?
Color - clarity - flavor and aroma - and body.
Starches - beans - roux.
When the stock is cold.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.