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. How many ounces are in one cup?
Chicken stock - Vegetable stock - and Fish stock.
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.
1 cup = 8 ounces.

2. Describe a stock pot.
Add broth or water - adjust seasoning.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1/4x1/4x1/4.
A pot that is taller than it is wide and has handles.

3. What is a FUMET?
Cold soups should be chilled and served into chilled cups or bowls.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Soups - Sauces - and Stews.
Salt - Pepper - and Thyme.

4. 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.
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.
Bisque.

5. What is the most common liquid to make a soup?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Stock.
Cool to 70
Soups - Sauces - and Stews.

6. Name 3 liquids can be used in making a stock?
Cold soups should be chilled and served into chilled cups or bowls.
Water - Wine - and Broth.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
To thicken a soup.

7. When should we DEGRASSER a stock?
When the stock is cold.
Stock with seafoods and rice. Others cream soups have thickeners in them.
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
Cooked to order fresh - often right before the guests.

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

9. When and how should hot soups be served?
Fresh herbs should be added last.
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served a la minute - especially broths and consommes
At the beginning or in the middle - depending on the cook time.

10. When and how should cold soups be served?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Bisque.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Cold soups should be chilled and served into chilled cups or bowls.

11. List three basic or simple stocks.
Batonnet.
Chicken stock - Vegetable stock - and Fish stock.
Made from Lobster - Shrimp - or Crayfish shells
Color - clarity - flavor/aroma - & body.

12. What ingredients are used to thicken soups?
To Taste.
A pot that is taller than it is wide and has handles.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Starches - beans - roux.

13. What is the size of a small dice?
1/4x1/4x1/4.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
When the stock has abput 45 minutes-1 hour left to simmer.
Puree - Reduction - and Roux.

14. When and how should hot soups be served?

15. What are the 4 components of a stock?
1 cup = 8 ounces.
Color - clarity - flavor and aroma - and body.
Cold soups should be chilled and served into chilled cups or bowls.
Color - clarity - flavor/aroma - & body.

16. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
Add more liquid.
A stock is a flavorful liquid made by simmering in a liquid.
To brown meat - vegetables - or fruits to create a flavorful crust.

17. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Stock.
Onions & garlic.

18. What does DEGRASS mean?

19. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Onions & garlic.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

20. What is a BISQUE? How does it differ from other cream soups?
Soups - Sauces - and Stews.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock with seafoods and rice. Others cream soups have thickeners in them.
1/4x1/4x1/4.

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.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Salt - Pepper - and Thyme.
Puree - Reduction - and Roux.

22. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Hot soups should be served a la minute - especially broths and consommes
At the beginning or in the middle - depending on the cook time.
To remove fat from the stock when it's cold.

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

24. What must you do to the roux to make it work?
You have to cook it.
To brown meat - vegetables - or fruits to create a flavorful crust.
Style of preparation where the food is cooked right before it's served to the guests.
Add broth or water - adjust seasoning.

25. What is evaporation and how does it affect the cooking of soups and stocks?
A stock is a flavorful liquid made by simmering in a liquid.
Cooked to order fresh - often right before the guests.
1/4x1/4x1/4.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

26. 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.
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.
Stock with seafoods and rice. Others cream soups have thickeners in them.

27. What is a REMOUILLAGE?
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.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Stock.

28. What does 'a la minute' mean?
Chicken stock - Vegetable stock - and Fish stock.
Cooked to order fresh - often right before the guests.
A stock is a flavorful liquid made by simmering in a liquid.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

29. What is the definition of a SOUP?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Color - clarity - flavor and aroma - and body.
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.

30. What do you do to a soup if it is too thick?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To thicken a soup.
Add more liquid.
A weak stock made from a second wash of solids after draining of the original stock.

31. 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 very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Cool to 70
Add broth or water - adjust seasoning.
Water - Wine - and Broth.

32. What is the name of the knife cut for making small dice?
Batonnet.
To brown meat - vegetables - or fruits to create a flavorful crust.
You have to cook it.
Fresh herbs should be added last.

33. 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
It is a browned onion - and it's used to flavor soups.
To remove fat from the stock when it's cold.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
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

34. What are three uses of a stock?
Color - clarity - flavor and aroma - and body.
A stock is a flavorful liquid made by simmering in a liquid.
Soups - Sauces - and Stews.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

35. 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.
1 cup = 8 ounces.
Salt - Pepper - and Thyme.
To remove fat from the stock when it's cold.

36. What does 'a la minute' mean?

37. List the aromatics used in soup making?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
When the stock has abput 45 minutes-1 hour left to simmer.
Batonnet.
Onions & garlic.

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

39. 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.
To Taste.
When the stock has abput 45 minutes-1 hour left to simmer.
Color - clarity - flavor/aroma - & body.

40. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Batonnet.
1 cup = 8 ounces.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

41. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
Soups - Sauces - and Stews.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

42. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Cooked to order fresh - often right before the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A pot that is taller than it is wide and has handles.
When the stock has abput 45 minutes-1 hour left to simmer.

43. What are two classifications of soup and give two examples for each classification?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Starches - beans - roux.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

44. What does TT mean?
1/4x1/4x1/4.
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
To Taste.
Color - clarity - flavor/aroma - & body.

45. List three REGIONAL SOUPS.
A pot that is taller than it is wide and has handles.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Cooked to order fresh - often right before the guests.
Style of preparation where the food is cooked right before it's served to the guests.

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

47. Define a STOCK.
1/4x1/4x1/4.
Made from Lobster - Shrimp - or Crayfish shells
Bisque.
A stock is a flavorful liquid made by simmering in a liquid.

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

49. What is a CONSOMME? Describe how it is made?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
1 cup = 8 ounces.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To brown meat - vegetables - or fruits to create a flavorful crust.

50. What is the purpose of a roux?
A starch and a fat.
To thicken a soup.
Thickner that comes naturally from the bones of animals.
Add broth or water - adjust seasoning.