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 does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Cool to 70
When the stock has abput 45 minutes-1 hour left to simmer.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


2. What are two classifications of soup and give two examples for each classification?
At the beginning or in the middle - depending on the cook time.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A pot that is taller than it is wide and has handles.
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 ingredient in the soup does the term CHOWDER refer?
Cooked to order fresh - often right before the guests.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Bisque.
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


4. When and how should cold soups be served?

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5. When and how should hot soups be served?

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

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7. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
When the stock is cold.
A pot that is taller than it is wide and has handles.
Starches - beans - roux.


8. Which is larger a tablespoon or a teaspoon?
Starches - beans - roux.
Tablespoon.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Salt - Pepper - and Thyme.


9. What is the size of a small dice?
1/4x1/4x1/4.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Fresh herbs should be added last.


10. What is a FUMET?
1/4x1/4x1/4.
1 cup = 8 ounces.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


11. 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
Color - clarity - flavor and aroma - and body.
Cold soups should be chilled and served into chilled cups or bowls.
Add more liquid.


12. What does 'a la minute' mean?

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13. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Hot soups should be served a la minute - especially broths and consommes


14. List the aromatics used in soup making?
To remove fat from the stock when it's cold.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.
To brown meat - vegetables - or fruits to create a flavorful crust.


15. What is evaporation and how does it affect the cooking of soups and stocks?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


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

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17. List three REGIONAL SOUPS.
Batonnet.
Style of preparation where the food is cooked right before it's served to the guests.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A stock is a flavorful liquid made by simmering in a liquid.


18. What is a BISQUE? How does it differ from other cream soups?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Fresh herbs should be added last.
Chicken stock - Vegetable stock - and Fish stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.


19. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Batonnet.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cool to 70
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


20. What is the purpose of a roux?
Made from Lobster - Shrimp - or Crayfish shells
Color - clarity - flavor and aroma - and body.
Cold soups should be chilled and served into chilled cups or bowls.
To thicken a soup.


21. How many ounces are in one cup?
Add more liquid.
1/4x1/4x1/4.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
1 cup = 8 ounces.


22. What two parts make up a roux and what are there ratios?
1 cup = 8 ounces.
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 brown meat - vegetables - or fruits to create a flavorful crust.
A starch and a fat.


23. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Made from Lobster - Shrimp - or Crayfish shells
To Taste.
Color - clarity - flavor/aroma - & body.


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

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25. What is a CONSOMME? Describe how it is made?
It is a browned onion - and it's used to flavor soups.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
At the beginning or in the middle - depending on the cook time.
A stock is a flavorful liquid made by simmering in a liquid.


26. What is the name of the knife cut for making small dice?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Batonnet.
1/4x1/4x1/4.
To Taste.


27. What is a REMOUILLAGE?
Soups - Sauces - and Stews.
At the beginning or in the middle - depending on the cook time.
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.


28. What does 'a la minute' mean?
Style of preparation where the food is cooked right before it's served to the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Add broth or water - adjust seasoning.
Cooked to order fresh - often right before the guests.


29. What do you do to a soup if it is too thick?
At the beginning or in the middle - depending on the cook time.
A weak stock made from a second wash of solids after draining of the original stock.
Starches - beans - roux.
Add more liquid.


30. What does DEPOUILLAGE mean and why do we do this?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
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 a la minute - especially broths and consommes
Color - clarity - flavor and aroma - and body.


31. What is the most common liquid to make a soup?
Water - Wine - and Broth.
Stock.
Salt - Pepper - and Thyme.
Add broth or water - adjust seasoning.


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


33. Give three examples of herbs we used to make soups in our labs.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
When the stock is cold.
Salt - Pepper - and Thyme.
To remove fat from the stock when it's cold.


34. What are the 4 components 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.
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor/aroma - & body.
Fresh herbs should be added last.


35. What does DEGRASS mean?

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36. When should dried herbs be added to a soup?
Onions & garlic.
Fresh herbs should be added last.
At the beginning or in the middle - depending on the cook time.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


37. Name 3 liquids can be used in making a stock?
When the stock is cold.
Water - Wine - and Broth.
Onions & garlic.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


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

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39. What do you do to a soup if it is too thick?
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.
Add broth or water - adjust seasoning.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


40. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Salt - Pepper - and Thyme.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
You have to cook it.


41. When should we DEGRASSER a stock?
When the stock is cold.
Color - clarity - flavor/aroma - & body.
Cold soups should be chilled and served into chilled cups or bowls.
Stock with seafoods and rice. Others cream soups have thickeners in them.


42. What must you do to the roux to make it work?
You have to cook it.
Cool to 70
To thicken a soup.
To Taste.


43. What ingredients are used to thicken soups?
Fresh herbs should be added last.
To remove fat from the stock when it's cold.
You have to cook it.
Starches - beans - roux.


44. Define a STOCK.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Batonnet.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A stock is a flavorful liquid made by simmering in a liquid.


45. What are three uses of a stock?
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
You have to cook it.
Hot soups should be served a la minute - especially broths and consommes
Soups - Sauces - and Stews.


46. What is GELATIN?
To Taste.
Tablespoon.
Stock.
Thickner that comes naturally from the bones of animals.


47. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Thickner that comes naturally from the bones of animals.
Cool to 70
Tablespoon.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.


48. What are the four QUALITY STANDARDS for a STOCK?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
When the stock is cold.
Color - clarity - flavor and aroma - and body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


49. 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
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
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/aroma - & body.
Cold soups should be chilled and served into chilled cups or bowls.


50. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
You have to cook it.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Starches - beans - roux.
Cold soups should be chilled and served into chilled cups or bowls.