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






2. What are three uses of a stock?






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

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






5. What does TT mean?






6. When and how should hot soups be served?






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






8. What does 'a la minute' mean?






9. What is a FUMET?






10. What is the definition of a SOUP?






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






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

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13. When and how should hot soups be served?

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14. When should dried herbs be added to a soup?






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






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






17. When and how should cold soups be served?






18. Define a STOCK.






19. What are the 4 components of a stock?






20. How many ounces are in one cup?






21. What ingredients are used to thicken soups?






22. What does 'a la minute' mean?

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






24. What is the name of the knife cut for making small dice?






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






26. When and how should cold soups be served?

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27. List three ways we can cool a stock.






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

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29. What is the size of a small dice?






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






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?






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






33. List three basic or simple stocks.






34. What does CARAMELIZATION mean?






35. What does DEGRASS mean?

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36. When should we DEGRASSER a stock?






37. List three REGIONAL SOUPS.






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






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. List three methods used for thickening soups.






41. Describe a stock pot.






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

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43. What is a REMOUILLAGE?






44. What is the purpose of a roux?






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






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






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






48. List the aromatics used in soup making?






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






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