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. When should dried herbs be added to a soup?






2. What does CARAMELIZATION mean?






3. What ingredients are used to thicken soups?






4. What is a REMOUILLAGE?






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






6. What is the purpose of a roux?






7. When and how should cold soups be served?






8. What is the most common liquid to make a soup?






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






10. When and how should hot soups be served?






11. When and how should cold soups be served?






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






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






14. What does 'a la minute' mean?






15. Which is larger a tablespoon or a teaspoon?






16. What does 'a la minute' mean?






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






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






19. When should we DEGRASSER a stock?






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






21. List three methods used for thickening soups.






22. When and how should hot soups be served?






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






24. Describe a stock pot.






25. List three REGIONAL SOUPS.






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






27. What is GELATIN?






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






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






30. What is used to make a shellfish stock?






31. What are three uses of a stock?






32. Name 3 liquids can be used in making a stock?






33. When should fresh herbs be added to a soup?






34. What does DEGRASS mean?






35. List three basic or simple stocks.






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






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






38. Define a STOCK.






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






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






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






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






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






44. What does TT mean?






45. How many ounces are in one cup?






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






47. What is the definition of a SOUP?






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






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?






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