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Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. List three methods used for thickening soups.
Stock.
Puree - Reduction - and Roux.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

2. What two parts make up a roux and what are there ratios?
1 cup = 8 ounces.
To brown meat - vegetables - or fruits to create a flavorful crust.
1/4x1/4x1/4.
A starch and a fat.

3. When and how should cold soups be served?
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.
Cold soups should be chilled and served into chilled cups or bowls.
Water - Wine - and Broth.

4. Which is larger a tablespoon or a teaspoon?
Tablespoon.
You have to cook it.
Cooked to order fresh - often right before the guests.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

5. List three basic or simple stocks.
When the stock is cold.
Chicken stock - Vegetable stock - and Fish stock.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Hot soups should be served a la minute - especially broths and consommes

6. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
When the stock has abput 45 minutes-1 hour left to simmer.

7. Describe a stock pot.
A pot that is taller than it is wide and has handles.
1 cup = 8 ounces.
It is a browned onion - and it's used to flavor soups.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

8. What do you do to a soup if it is too thick?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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.
Add broth or water - adjust seasoning.

9. When should dried herbs be added to a soup?
Color - clarity - flavor and aroma - and body.
At the beginning or in the middle - depending on the cook time.
Made from Lobster - Shrimp - or Crayfish shells
It is a browned onion - and it's used to flavor soups.

10. What is the purpose of a roux?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
To thicken a soup.
A pot that is taller than it is wide and has handles.
1/4x1/4x1/4.

11. What does CARAMELIZATION mean?
Bisque.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To brown meat - vegetables - or fruits to create a flavorful crust.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

12. When and how should hot soups be served?

13. What are two classifications of soup and give two examples for each classification?
Color - clarity - flavor and aroma - and body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
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.

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

15. 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?
Stock with seafoods and rice. Others cream soups have thickeners in them.
To Taste.
Color - clarity - flavor and aroma - and body.
Cool to 70

16. What ingredient in the soup does the term CHOWDER refer?
Bisque.
It is a browned onion - and it's used to flavor soups.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
You have to cook it.

17. What is the size of a small dice?
When the stock is cold.
Salt - Pepper - and Thyme.
You have to cook it.
1/4x1/4x1/4.

18. What do you do to a soup if it is too thick?
Style of preparation where the food is cooked right before it's served to the guests.
Hot soups should be served a la minute - especially broths and consommes
When the stock has abput 45 minutes-1 hour left to simmer.
Add more liquid.

19. What are the 4 components of a stock?
When the stock is cold.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Fresh herbs should be added last.
Color - clarity - flavor/aroma - & body.

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

21. What is GELATIN?
When the stock is cold.
Salt - Pepper - and Thyme.
A stock is a flavorful liquid made by simmering in a liquid.
Thickner that comes naturally from the bones of animals.

22. When should we DEGRASSER a stock?
When the stock is cold.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Fresh herbs should be added last.

23. Give three examples of herbs we used to make soups in our labs.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Salt - Pepper - and Thyme.
Style of preparation where the food is cooked right before it's served to the guests.
Puree - Reduction - and Roux.

24. What is the definition of a SOUP?
Hot soups should be served a la minute - especially broths and consommes
You have to cook it.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
It is a browned onion - and it's used to flavor soups.

25. What is a FUMET?
Color - clarity - flavor and aroma - and body.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cold soups should be chilled and served into chilled cups or bowls.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

26. What does 'a la minute' mean?
Add more liquid.
Cooked to order fresh - often right before the guests.
Made from Lobster - Shrimp - or Crayfish shells
Tablespoon.

27. What does DEGRASS mean?

28. List three REGIONAL SOUPS.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Batonnet.

29. When should fresh herbs be added to a soup?
1/4x1/4x1/4.
Batonnet.
Starches - beans - roux.
Fresh herbs should be added last.

30. List three ways we can cool a stock.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
At the beginning or in the middle - depending on the cook time.
Tablespoon.
Soups - Sauces - and Stews.

31. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
1 cup = 8 ounces.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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 determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

32. What ingredients are used to thicken soups?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Starches - beans - roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

33. List the aromatics used in soup making?
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.
Hot soups should be served a la minute - especially broths and consommes
Onions & garlic.

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

35. What is a CONSOMME? Describe how it is made?
To brown meat - vegetables - or fruits to create a flavorful crust.
1 cup = 8 ounces.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Chicken stock - Vegetable stock - and Fish stock.

36. What does DEPOUILLAGE mean and why do we do this?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
You have to cook it.
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 stock is a flavorful liquid made by simmering in a liquid.

37. What does 'a la minute' mean?

38. What must you do to the roux to make it work?
When the stock is cold.
You have to cook it.
1/4x1/4x1/4.
Color - clarity - flavor/aroma - & body.

39. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
You have to cook it.
A stock is a flavorful liquid made by simmering in a liquid.
To Taste.

40. What are three uses of a stock?
Soups - Sauces - and Stews.
Cooked to order fresh - often right before the guests.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

41. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
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 combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A pot that is taller than it is wide and has handles.
Bisque.

42. Define a STOCK.
Batonnet.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Tablespoon.
A stock is a flavorful liquid made by simmering in a liquid.

43. What is the most common liquid to make a soup?
Puree - Reduction - and Roux.
Stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

44. When and how should cold soups be served?

45. When and how should hot soups be served?
To brown meat - vegetables - or fruits to create a flavorful crust.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
When the stock has abput 45 minutes-1 hour left to simmer.
Hot soups should be served a la minute - especially broths and consommes

46. What is the name of the knife cut for making small dice?
Puree - Reduction - and Roux.
Batonnet.
Stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

47. How many ounces are in one cup?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.
1 cup = 8 ounces.
Add broth or water - adjust seasoning.

48. Name 3 liquids can be used in making a stock?
Onions & garlic.
Water - Wine - and Broth.
1/4x1/4x1/4.
Color - clarity - flavor/aroma - & body.

49. What does TT mean?
When the stock is cold.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To Taste.

50. 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.
Thickner that comes naturally from the bones of animals.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Starches - beans - roux.