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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. What is a BISQUE? How does it differ from other cream soups?
A stock is a flavorful liquid made by simmering in a liquid.
Puree - Reduction - and Roux.
Onions & garlic.
Stock with seafoods and rice. Others cream soups have thickeners in them.

2. What does TT mean?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
To Taste.
To remove fat from the stock when it's cold.
Color - clarity - flavor and aroma - and body.

3. What are the four QUALITY STANDARDS for a STOCK?
Hot soups should be served a la minute - especially broths and consommes
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Color - clarity - flavor and aroma - and body.
Soups - Sauces - and Stews.

4. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
To remove fat from the stock when it's cold.
Color - clarity - flavor and aroma - and body.
Add more liquid.

5. List three basic or simple stocks.
To brown meat - vegetables - or fruits to create a flavorful crust.
Water - Wine - and Broth.
Soups - Sauces - and Stews.
Chicken stock - Vegetable stock - and Fish stock.

6. When and how should cold soups be served?
Made from Lobster - Shrimp - or Crayfish shells
When the stock is cold.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

7. Who is Escoffier? What did he say about STOCKS?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

8. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
1/4x1/4x1/4.
Batonnet.
When the stock has abput 45 minutes-1 hour left to simmer.

9. 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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
1/4x1/4x1/4.

10. What two parts make up a roux and what are there ratios?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Stock with seafoods and rice. Others cream soups have thickeners in them.
A starch and a fat.
Add broth or water - adjust seasoning.

11. What is a REMOUILLAGE?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.
Made from Lobster - Shrimp - or Crayfish shells

12. What are three uses of a stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Add broth or water - adjust seasoning.
Style of preparation where the food is cooked right before it's served to the guests.
Soups - Sauces - and Stews.

13. What is evaporation and how does it affect the cooking of soups and stocks?
Style of preparation where the food is cooked right before it's served to the guests.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Bisque.
Starches - beans - roux.

14. What is the most common liquid to make a soup?
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.
Stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

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?
A stock is a flavorful liquid made by simmering in a liquid.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cool to 70
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

16. When and how should hot soups be served?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
To thicken a soup.
Onions & garlic.
Hot soups should be served a la minute - especially broths and consommes

17. What is a CONSOMME? Describe how it is made?
To thicken a soup.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
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.

18. What do you do to a soup if it is too thick?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Water - Wine - and Broth.
A stock is a flavorful liquid made by simmering in a liquid.
Add broth or water - adjust seasoning.

19. What is used to make a shellfish stock?
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.
To brown meat - vegetables - or fruits to create a flavorful crust.
Made from Lobster - Shrimp - or Crayfish shells

20. What is a FUMET?
Salt - Pepper - and Thyme.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Hot soups should be served a la minute - especially broths and consommes

21. What are the 4 components of a stock?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor/aroma - & body.

22. 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.
Fresh herbs should be added last.
Starches - beans - roux.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

23. List three methods used for thickening soups.
Chicken stock - Vegetable stock - and Fish stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Puree - Reduction - and Roux.
Color - clarity - flavor and aroma - and body.

24. Describe a stock pot.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A pot that is taller than it is wide and has handles.
Starches - beans - roux.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

25. List the aromatics used in soup making?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.
To brown meat - vegetables - or fruits to create a flavorful crust.
Hot soups should be served a la minute - especially broths and consommes

26. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
When the stock is cold.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
When the stock has abput 45 minutes-1 hour left to simmer.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

27. Give three examples of herbs we used to make soups in our labs.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells
Style of preparation where the food is cooked right before it's served to the guests.

28. What does 'a la minute' mean?
Cold soups should be chilled and served into chilled cups or bowls.
At the beginning or in the middle - depending on the cook time.
Style of preparation where the food is cooked right before it's served to the guests.
Color - clarity - flavor/aroma - & body.

29. What does DEPOUILLAGE mean and why do we do this?
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.
Tablespoon.
A starch and a fat.

30. List three REGIONAL SOUPS.
A stock is a flavorful liquid made by simmering in a liquid.
Onions & garlic.
Bisque.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

31. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Stock.
At the beginning or in the middle - depending on the cook time.
Made from Lobster - Shrimp - or Crayfish shells
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

32. What does CARAMELIZATION mean?
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.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
To brown meat - vegetables - or fruits to create a flavorful crust.

33. What is the definition of a SOUP?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Add broth or water - adjust seasoning.
It is a browned onion - and it's used to flavor soups.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

34. What ingredient in the soup does the term CHOWDER refer?
A starch and a fat.
To Taste.
Cooked to order fresh - often right before the guests.
Bisque.

35. When should dried herbs be added to a soup?
A pot that is taller than it is wide and has handles.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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.

36. What is the purpose of a roux?
1/4x1/4x1/4.
Hot soups should be served a la minute - especially broths and consommes
To thicken a soup.
To remove fat from the stock when it's cold.

37. What is the size of a small dice?
Cool to 70
Water - Wine - and Broth.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
1/4x1/4x1/4.

38. What is a Bouquet GARNI? How is this different from a SACHET D'ESPICES?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
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.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

39. What is OIGNON BRULE and What is it used for?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
It is a browned onion - and it's used to flavor soups.
A starch and a fat.

40. 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.
Tablespoon.
Cooked to order fresh - often right before the guests.

41. How many ounces are in one cup?
1 cup = 8 ounces.
You have to cook it.
Starches - beans - roux.
Hot soups should be served a la minute - especially broths and consommes

42. When and how should hot soups be served?
To Taste.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Chicken stock - Vegetable stock - and Fish stock.
A starch and a fat.

43. When should we DEGRASSER a stock?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Color - clarity - flavor and aroma - and body.
1/4x1/4x1/4.
When the stock is cold.

44. What is the name of the knife cut for making small dice?
Puree - Reduction - and Roux.
A weak stock made from a second wash of solids after draining of the original stock.
Batonnet.
Cool to 70

45. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
When the stock has abput 45 minutes-1 hour left to simmer.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

46. What do you do to a soup if it is too thick?
A weak stock made from a second wash of solids after draining of the original stock.
Tablespoon.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Add more liquid.

47. When should fresh herbs be added to a soup?
To Taste.
Puree - Reduction - and Roux.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Fresh herbs should be added last.

48. Which is larger a tablespoon or a teaspoon?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Fresh herbs should be added last.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Tablespoon.

49. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
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.

50. What does the term SWEAT mean? How is this different from SAUTE?
It is a browned onion - and it's used to flavor soups.
1/4x1/4x1/4.
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.

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