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. What does 'a la minute' mean?
To remove fat from the stock when it's cold.
When the stock is cold.
Cooked to order fresh - often right before the guests.
1/4x1/4x1/4.

2. What must you do to the roux to make it work?
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor and aroma - and body.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
You have to cook it.

3. List three methods used for thickening soups.
Puree - Reduction - and Roux.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Tablespoon.

4. 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.
A pot that is taller than it is wide and has handles.
Made from Lobster - Shrimp - or Crayfish shells
Stock.

5. What is a CONSOMME? Describe how it is made?
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.
Cold soups should be chilled and served into chilled cups or bowls.
Batonnet.

6. What is the most common liquid to make a soup?
Stock.
Hot soups should be served a la minute - especially broths and consommes
To remove fat from the stock when it's cold.
You have to cook it.

7. What are the 4 components of a stock?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Color - clarity - flavor/aroma - & body.
Salt - Pepper - and Thyme.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

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

9. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
To remove fat from the stock when it's cold.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Starches - beans - roux.
When the stock has abput 45 minutes-1 hour left to simmer.

10. What is evaporation and how does it affect the cooking of soups and stocks?
You have to cook it.
1 cup = 8 ounces.
1/4x1/4x1/4.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

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?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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
Cool to 70
A pot that is taller than it is wide and has handles.

12. What is a REMOUILLAGE?
When the stock is cold.
Water - Wine - and Broth.
It is a browned onion - and it's used to flavor soups.
A weak stock made from a second wash of solids after draining of the original stock.

13. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Cold soups should be chilled and served into chilled cups or bowls.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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.

14. When and how should hot soups be served?
Tablespoon.
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.
When the stock is cold.

15. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Puree - Reduction - and Roux.
A weak stock made from a second wash of solids after draining of the original stock.
To remove fat from the stock when it's cold.

16. What are three uses of a stock?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Cool to 70
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Soups - Sauces - and Stews.

17. When and how should cold soups be served?

18. 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
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
It is a browned onion - and it's used to flavor soups.
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 chilled and served into chilled cups or bowls.

19. What is the definition of a SOUP?
Batonnet.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Soups - Sauces - and Stews.
It is a browned onion - and it's used to flavor soups.

20. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Hot soups should be served a la minute - especially broths and consommes
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

21. When and how should cold soups be served?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Cold soups should be chilled and served into chilled cups or bowls.
Puree - Reduction - and Roux.

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

23. What is a BISQUE? How does it differ from other cream soups?
Cold soups should be chilled and served into chilled cups or bowls.
Water - Wine - and Broth.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Made from Lobster - Shrimp - or Crayfish shells

24. What are the four QUALITY STANDARDS for a STOCK?
To brown meat - vegetables - or fruits to create a flavorful crust.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Made from Lobster - Shrimp - or Crayfish shells
Color - clarity - flavor and aroma - and body.

25. How many ounces are in one cup?
A stock is a flavorful liquid made by simmering in a liquid.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Chicken stock - Vegetable stock - and Fish stock.
1 cup = 8 ounces.

26. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Water - Wine - and Broth.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

27. When and how should hot soups be served?

28. What is the size of a small dice?
Cool to 70
1/4x1/4x1/4.
Batonnet.
Salt - Pepper - and Thyme.

29. List three REGIONAL SOUPS.
Cold soups should be chilled and served into chilled cups or bowls.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A starch and a fat.
Onions & garlic.

30. List three basic or simple stocks.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A weak stock made from a second wash of solids after draining of the original stock.
It is a browned onion - and it's used to flavor soups.
Chicken stock - Vegetable stock - and Fish stock.

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

32. Describe a stock pot.
A pot that is taller than it is wide and has handles.
Fresh herbs should be added last.
Salt - Pepper - and Thyme.
A starch and a fat.

33. What do you do to a soup if it is too thick?
At the beginning or in the middle - depending on the cook time.
To Taste.
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.

34. What are two classifications of soup and give two examples for each classification?
Color - clarity - flavor/aroma - & body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Salt - Pepper - and Thyme.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

35. What two parts make up a roux and what are there ratios?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A starch and a fat.
To thicken a soup.
It is a browned onion - and it's used to flavor soups.

36. What do you do to a soup if it is too thick?
Add more liquid.
You have to cook it.
Cold soups should be chilled and served into chilled cups or bowls.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

37. What ingredients are used to thicken soups?
Stock.
A stock is a flavorful liquid made by simmering in a liquid.
Starches - beans - roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

38. What does DEGRASS mean?

39. What ingredient in the soup does the term CHOWDER refer?
A pot that is taller than it is wide and has handles.
Bisque.
Puree - Reduction - and Roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

40. Name 3 liquids can be used in making a stock?
Hot soups should be served a la minute - especially broths and consommes
Soups - Sauces - and Stews.
Water - Wine - and Broth.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

41. What is the purpose of a roux?
Puree - Reduction - and Roux.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To thicken a soup.
Starches - beans - roux.

42. List three ways we can cool a stock.
Puree - Reduction - and Roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Chicken stock - Vegetable stock - and Fish stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

43. What does DEPOUILLAGE mean and why do we do this?
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.
Color - clarity - flavor and aroma - and body.
Puree - Reduction - and Roux.
Chicken stock - Vegetable stock - and Fish stock.

44. Which is larger a tablespoon or a teaspoon?
Chicken stock - Vegetable stock - and Fish stock.
Soups - Sauces - and Stews.
It is a browned onion - and it's used to flavor soups.
Tablespoon.

45. What does CARAMELIZATION mean?
Cool to 70
To brown meat - vegetables - or fruits to create a flavorful crust.
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.

46. Define a STOCK.
Stock.
Cooked to order fresh - often right before the guests.
A stock is a flavorful liquid made by simmering in a liquid.
A weak stock made from a second wash of solids after draining of the original stock.

47. What is the name of the knife cut for making small dice?
Batonnet.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A pot that is taller than it is wide and has handles.
Onions & garlic.

48. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
A weak stock made from a second wash of solids after draining of the original stock.
When the stock is cold.
You have to cook it.

49. When should we DEGRASSER a stock?
Puree - Reduction - and Roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
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.
When the stock is cold.

50. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
At the beginning or in the middle - depending on the cook time.
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor/aroma - & body.