Test your basic knowledge |

Stocks And Soups

Subject : cooking
  • 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. What is the most common liquid to make a soup?

2. What is the size of a small dice?

3. List three REGIONAL SOUPS.

4. What is a BISQUE? How does it differ from other cream soups?

5. What are two classifications of soup and give two examples for each classification?

6. When should we DEGRASSER a stock?

7. What do you do to a soup if it is too thick?

8. What do you do to a soup if it is too thick?

9. What does CARAMELIZATION mean?

10. What must you do to the roux to make it work?

11. What are the four QUALITY STANDARDS for a STOCK?

12. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?

13. List three methods used for thickening soups.

14. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?

15. 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

16. Define a STOCK.

17. What ingredients are used to thicken soups?

18. What is a FUMET?

19. When should dried herbs be added to a soup?

20. Describe a stock pot.

21. What is a CONSOMME? Describe how it is made?

22. What does TT mean?

23. Which is larger a tablespoon or a teaspoon?

24. List the aromatics used in soup making?

25. What does DEPOUILLAGE mean and why do we do this?

26. What does DEGRASS mean?

27. What ingredient in the soup does the term CHOWDER refer?

28. What are three uses of a stock?

29. When and how should hot soups be served?

30. When and how should cold soups be served?

31. What are the 4 components of a stock?

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

33. 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?

34. What does 'a la minute' mean?

35. What is GELATIN?

36. What is the definition of a SOUP?

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

38. What is evaporation and how does it affect the cooking of soups and stocks?

39. What two parts make up a roux and what are there ratios?

40. What does 'a la minute' mean?

41. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?

42. When and how should cold soups be served?

43. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?

44. What is used to make a shellfish stock?

45. What is a REMOUILLAGE?

46. What is the purpose of a roux?

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

48. How many ounces are in one cup?

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

50. Give three examples of herbs we used to make soups in our labs.