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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. When should dried herbs be added to a soup?
Batonnet.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
At the beginning or in the middle - depending on the cook time.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

2. What does CARAMELIZATION mean?
Chicken stock - Vegetable stock - and Fish stock.
Onions & garlic.
To brown meat - vegetables - or fruits to create a flavorful crust.
Thickner that comes naturally from the bones of animals.

3. What ingredients are used to thicken soups?
Starches - beans - roux.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
You have to cook it.

4. What is a REMOUILLAGE?
When the stock has abput 45 minutes-1 hour left to simmer.
Stock.
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.

5. What is OIGNON BRULE and What is it used for?
Chicken stock - Vegetable stock - and Fish stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
It is a browned onion - and it's used to flavor soups.
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

6. What is the purpose of a roux?
To thicken a soup.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Cold soups should be chilled and served into chilled cups or bowls.

7. When and how should cold soups be served?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To thicken a soup.

8. What is the most common liquid to make a soup?
Stock.
Starches - beans - roux.
Bisque.
To remove fat from the stock when it's cold.

9. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Bisque.
To remove fat from the stock when it's cold.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A weak stock made from a second wash of solids after draining of the original stock.

10. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Onions & garlic.
Batonnet.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

11. When and how should cold soups be served?
Onions & garlic.
1 cup = 8 ounces.
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.'

12. What does the term SWEAT mean? How is this different from SAUTE?
Stock.
Salt - Pepper - and Thyme.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

13. 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.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Bisque.
When the stock has abput 45 minutes-1 hour left to simmer.

14. 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.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Fresh herbs should be added last.

15. Which is larger a tablespoon or a teaspoon?
Hot soups should be served a la minute - especially broths and consommes
Tablespoon.
Water - Wine - and Broth.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

16. What does 'a la minute' mean?
Fresh herbs should be added last.
Cooked to order fresh - often right before the guests.
Stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

17. What are the four QUALITY STANDARDS for a STOCK?
Fresh herbs should be added last.
A pot that is taller than it is wide and has handles.
Color - clarity - flavor and aroma - and body.
Cool to 70

18. What do you do to a soup if it is too thick?
To thicken a soup.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Hot soups should be served a la minute - especially broths and consommes
Add more liquid.

19. When should we DEGRASSER a stock?
A stock is a flavorful liquid made by simmering in a liquid.
Fresh herbs should be added last.
When the stock is cold.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

20. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Hot soups should be served a la minute - especially broths and consommes
Cool to 70
Stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

21. List three methods used for thickening soups.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy 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.

22. When and how should hot soups be served?
Puree - Reduction - and Roux.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

23. What is a Bouquet GARNI? How is this different from a SACHET D'ESPICES?
A starch and a fat.
Made from Lobster - Shrimp - or Crayfish shells
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
To brown meat - vegetables - or fruits to create a flavorful crust.

24. Describe a stock pot.
1 cup = 8 ounces.
Stock.
It is a browned onion - and it's used to flavor soups.
A pot that is taller than it is wide and has handles.

25. List three REGIONAL SOUPS.
Color - clarity - flavor/aroma - & body.
You have to cook it.
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.

26. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Salt - Pepper - and Thyme.
Onions & garlic.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
When the stock has abput 45 minutes-1 hour left to simmer.

27. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Made from Lobster - Shrimp - or Crayfish shells
Puree - Reduction - and Roux.
Add broth or water - adjust seasoning.

28. What are two classifications of soup and give two examples for each classification?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To thicken a soup.
Add broth or water - adjust seasoning.
At the beginning or in the middle - depending on the cook time.

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

30. What is used to make a shellfish stock?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from Lobster - Shrimp - or Crayfish shells
Color - clarity - flavor and aroma - and body.
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

31. What are three uses of a stock?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Bisque.
Puree - Reduction - and Roux.
Soups - Sauces - and Stews.

32. Name 3 liquids can be used in making a stock?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
At the beginning or in the middle - depending on the cook time.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Water - Wine - and Broth.

33. When should fresh herbs be added to a soup?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
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.
Onions & garlic.

34. What does DEGRASS mean?
To remove fat from the stock when it's cold.
Cooked to order fresh - often right before the guests.
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.

35. List three basic or simple stocks.
Hot soups should be served a la minute - especially broths and consommes
A starch and a fat.
1 cup = 8 ounces.
Chicken stock - Vegetable stock - and Fish stock.

36. What does DEPOUILLAGE mean and why do we do this?
Hot soups should be served a la minute - especially broths and consommes
Cool to 70
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.

37. What is a BISQUE? How does it differ from other cream soups?
A starch and a fat.
To remove fat from the stock when it's cold.
Hot soups should be served a la minute - especially broths and consommes
Stock with seafoods and rice. Others cream soups have thickeners in them.

38. Define a STOCK.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A stock is a flavorful liquid made by simmering in a liquid.
Cooked to order fresh - often right before the guests.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

39. 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
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Water - Wine - and Broth.
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
Hot soups should be served a la minute - especially broths and consommes

40. Give three examples of herbs we used to make soups in our labs.
Style of preparation where the food is cooked right before it's served to the guests.
Salt - Pepper - and Thyme.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Water - Wine - and Broth.

41. What is evaporation and how does it affect the cooking of soups and stocks?
When the stock is cold.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
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.

42. Who is Escoffier? What did he say about STOCKS?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
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
Puree - Reduction - and Roux.
1 cup = 8 ounces.

43. What is a CONSOMME? Describe how it is made?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A pot that is taller than it is wide and has handles.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

44. What does TT mean?
Water - Wine - and Broth.
Puree - Reduction - and Roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
To Taste.

45. How many ounces are in one cup?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1 cup = 8 ounces.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Starches - beans - roux.

46. 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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Stock.
Starches - beans - roux.

47. What is the definition of a SOUP?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
When the stock is cold.
A starch and a fat.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

48. What two parts make up a roux and what are there ratios?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
It is a browned onion - and it's used to flavor soups.
Cooked to order fresh - often right before the guests.
A starch and a fat.

49. 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?
Salt - Pepper - and Thyme.
Cool to 70
It is a browned onion - and it's used to flavor soups.
Stock with seafoods and rice. Others cream soups have thickeners in them.

50. What must you do to the roux to make it work?
You have to cook it.
It is a browned onion - and it's used to flavor soups.
Soups - Sauces - and Stews.
Color - clarity - flavor and aroma - and body.

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