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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. 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?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Cool to 70
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Thickner that comes naturally from the bones of animals.

2. What is a BISQUE? How does it differ from other cream soups?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
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.

3. What does DEGRASS mean?

4. List three ways we can cool a stock.
1/4x1/4x1/4.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Batonnet.

5. What ingredient in the soup does the term CHOWDER refer?
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.
Bisque.
Batonnet.

6. 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.
To thicken a soup.
Water - Wine - and Broth.
Cold soups should be chilled and served into chilled cups or bowls.

7. Which is larger a tablespoon or a teaspoon?
Soups - Sauces - and Stews.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Tablespoon.

8. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
A stock is a flavorful liquid made by simmering in a liquid.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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.

9. Name 3 liquids can be used in making a stock?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Water - Wine - and Broth.
Starches - beans - roux.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

10. List three methods used for thickening soups.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Puree - Reduction - and Roux.
A weak stock made from a second wash of solids after draining of the original stock.
A stock is a flavorful liquid made by simmering in a liquid.

11. What does 'a la minute' mean?
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.
To Taste.
Cooked to order fresh - often right before the guests.

12. What ingredients are used to thicken soups?
Starches - beans - roux.
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
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.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

13. When and how should hot soups be served?

14. When should you add a Bouquet GARNI or a SACHET D'ESPICES to 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.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To remove fat from the stock when it's cold.
When the stock has abput 45 minutes-1 hour left to simmer.

15. How many ounces are in one cup?
Cool to 70
1 cup = 8 ounces.
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.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

16. List the aromatics used in soup making?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Batonnet.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.

17. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
A pot that is taller than it is wide and has handles.
Salt - Pepper - and Thyme.
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

18. What is GELATIN?
A weak stock made from a second wash of solids after draining of the original stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Thickner that comes naturally from the bones of animals.
To thicken a soup.

19. Define a STOCK.
It is a browned onion - and it's used to flavor soups.
A stock is a flavorful liquid made by simmering in a liquid.
To thicken a soup.
Hot soups should be served a la minute - especially broths and consommes

20. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Stock.
Hot soups should be served a la minute - especially broths and consommes
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

21. When should we DEGRASSER a stock?
Color - clarity - flavor and aroma - and body.
Add more liquid.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
When the stock is cold.

22. What two parts make up a roux and what are there ratios?
1/4x1/4x1/4.
Starches - beans - roux.
A starch and a fat.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

23. What is a REMOUILLAGE?
Stock with seafoods and rice. Others cream soups have thickeners in them.
When the stock has abput 45 minutes-1 hour left to simmer.
A weak stock made from a second wash of solids after draining of the original stock.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

24. When and how should hot soups be served?
1 cup = 8 ounces.
Hot soups should be served a la minute - especially broths and consommes
Style of preparation where the food is cooked right before it's served to the guests.
Puree - Reduction - and Roux.

25. When should dried herbs be added to a soup?
Batonnet.
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.
At the beginning or in the middle - depending on the cook time.

26. Give three examples of herbs we used to make soups in our labs.
Puree - Reduction - and Roux.
Salt - Pepper - and Thyme.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Onions & garlic.

27. 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
Stock.
To thicken a soup.
Soups - Sauces - and Stews.
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

28. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Cold soups should be chilled and served into chilled cups or bowls.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
A starch and a fat.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

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

30. What are the four QUALITY STANDARDS for a STOCK?
When the stock has abput 45 minutes-1 hour left to simmer.
Onions & garlic.
When the stock is cold.
Color - clarity - flavor and aroma - and body.

31. What is the purpose of a roux?
It is a browned onion - and it's used to flavor soups.
Fresh herbs should be added last.
You have to cook it.
To thicken a soup.

32. What is the size of a small dice?
1/4x1/4x1/4.
Add broth or water - adjust seasoning.
Chicken stock - Vegetable stock - and Fish stock.
Made from Lobster - Shrimp - or Crayfish shells

33. What is the most common liquid to make a soup?
Color - clarity - flavor and aroma - and body.
Stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
1 cup = 8 ounces.

34. What does TT mean?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To Taste.
To thicken a soup.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

35. What must you do to the roux to make it work?
You have to cook it.
Hot soups should be served a la minute - especially broths and consommes
1/4x1/4x1/4.
Cool to 70

36. What do you do to a soup if it is too thick?
Add more liquid.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Bisque.
Add broth or water - adjust seasoning.

37. What is the name of the knife cut for making small dice?
Stock.
Starches - beans - roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Batonnet.

38. What are three uses of a stock?
1 cup = 8 ounces.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Starches - beans - roux.
Soups - Sauces - and Stews.

39. What is a FUMET?
Fresh herbs should be added last.
Made from Lobster - Shrimp - or Crayfish shells
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A weak stock made from a second wash of solids after draining of the original stock.

40. What do you do to a soup if it is too thick?
Color - clarity - flavor/aroma - & body.
Cool to 70
Add more liquid.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

41. What are the 4 components of a stock?
A stock is a flavorful liquid made by simmering in a liquid.
Color - clarity - flavor/aroma - & body.
A pot that is taller than it is wide and has handles.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

42. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
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.
To Taste.

43. What does 'a la minute' mean?

44. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
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.
When the stock has abput 45 minutes-1 hour left to simmer.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

45. 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.
A starch and a fat.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To Taste.

46. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Batonnet.
Hot soups should be served a la minute - especially broths and consommes
Cold soups should be served when it's hot outside. They should be served in a cold dish.

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

48. When and how should cold soups be served?

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

50. What is used to make a shellfish stock?
Water - Wine - and Broth.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Made from Lobster - Shrimp - or Crayfish shells
To brown meat - vegetables - or fruits to create a flavorful crust.