Stocks And Soups

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 and how should cold soups be served?
1 cup = 8 ounces.
Cold soups should be chilled and served into chilled cups or bowls.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock.


2. What does CARAMELIZATION mean?
When the stock has abput 45 minutes-1 hour left to simmer.
Soups - Sauces - and Stews.
To remove fat from the stock when it's cold.
To brown meat - vegetables - or fruits to create a flavorful crust.


3. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
A pot that is taller than it is wide and has handles.
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.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


4. What is a CONSOMME? Describe how it is made?
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.
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.'
A starch and a fat.


5. What are three uses of a stock?
Add broth or water - adjust seasoning.
Soups - Sauces - and Stews.
To remove fat from the stock when it's cold.
Bisque.


6. What is a BISQUE? How does it differ from other cream soups?
Batonnet.
Tablespoon.
At the beginning or in the middle - depending on the cook time.
Stock with seafoods and rice. Others cream soups have thickeners in them.


7. What is the purpose of a roux?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.
Made from Lobster - Shrimp - or Crayfish shells
To thicken a soup.


8. List the aromatics used in soup making?
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


9. Name 3 liquids can be used in making a stock?
Hot soups should be served a la minute - especially broths and consommes
Batonnet.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Water - Wine - and Broth.


10. What does TT mean?
Batonnet.
To Taste.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To brown meat - vegetables - or fruits to create a flavorful crust.


11. 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
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
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Stock.
Fresh herbs should be added last.


12. 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?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Made from Lobster - Shrimp - or Crayfish shells
Cool to 70


13. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
To thicken a soup.
Starches - beans - roux.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


14. What is a FUMET?
When the stock has abput 45 minutes-1 hour left to simmer.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
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.


15. Which is larger a tablespoon or a teaspoon?
Add broth or water - adjust seasoning.
Tablespoon.
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
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


16. What does DEGRASS mean?

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


18. Define a STOCK.
Chicken stock - Vegetable stock - and Fish stock.
1/4x1/4x1/4.
A stock is a flavorful liquid made by simmering in a liquid.
Water - Wine - and Broth.


19. What is used to make a shellfish stock?
Style of preparation where the food is cooked right before it's served to the guests.
Cool to 70
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from Lobster - Shrimp - or Crayfish shells


20. When should fresh herbs be added to a soup?
Made from Lobster - Shrimp - or Crayfish shells
Fresh herbs should be added last.
When the stock has abput 45 minutes-1 hour left to simmer.
Hot soups should be served a la minute - especially broths and consommes


21. When and how should hot soups be served?

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22. What are the four QUALITY STANDARDS for a STOCK?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A pot that is taller than it is wide and has handles.
Onions & garlic.
Color - clarity - flavor and aroma - and body.


23. When and how should hot soups be served?
Add more liquid.
A pot that is taller than it is wide and has handles.
Hot soups should be served a la minute - especially broths and consommes
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.


24. What is the name of the knife cut for making small dice?
Water - Wine - and Broth.
Salt - Pepper - and Thyme.
Add more liquid.
Batonnet.


25. What is the most common liquid to make a soup?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Stock.
Batonnet.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


26. What are two classifications of soup and give two examples for each classification?
Add more liquid.
You have to cook it.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Style of preparation where the food is cooked right before it's served to the guests.


27. What is the definition of a SOUP?
A starch and a fat.
To thicken a soup.
1 cup = 8 ounces.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


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

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29. Describe a stock pot.
A pot that is taller than it is wide and has handles.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Fresh herbs should be added last.
Salt - Pepper - and Thyme.


30. What are the 4 components of a stock?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Fresh herbs should be added last.
Color - clarity - flavor/aroma - & body.


31. What two parts make up a roux and what are there ratios?
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.
Soups - Sauces - and Stews.
You have to cook it.
A starch and a fat.


32. What does 'a la minute' mean?

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33. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Add broth or water - adjust seasoning.
To thicken a soup.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


34. When should we DEGRASSER a stock?
Thickner that comes naturally from the bones of animals.
Add more liquid.
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.


35. What do you do to a soup if it is too thick?
Cooked to order fresh - often right before the guests.
When the stock has abput 45 minutes-1 hour left to simmer.
Add more liquid.
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.


36. What does DEPOUILLAGE mean and why do we do this?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Soups - Sauces - and Stews.
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.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


37. List three ways we can cool a stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Stock with seafoods and rice. Others cream soups have thickeners in them.


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

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39. What ingredients are used to thicken soups?
When the stock has abput 45 minutes-1 hour left to simmer.
A starch and a fat.
Starches - beans - roux.
To thicken a soup.


40. What is evaporation and how does it affect the cooking of soups and stocks?
Cool to 70
Soups - Sauces - and Stews.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Water - Wine - and Broth.


41. List three basic or simple stocks.
You have to cook it.
Made from Lobster - Shrimp - or Crayfish shells
To Taste.
Chicken stock - Vegetable stock - and Fish stock.


42. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
Hot soups should be served when it's cold outside.They should be served in a hot or warm 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.


43. What is the size of a small dice?
1/4x1/4x1/4.
When the stock is cold.
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.


44. How many ounces are in one cup?
Cold soups should be chilled and served into chilled cups or bowls.
Add broth or water - adjust seasoning.
1 cup = 8 ounces.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


45. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Batonnet.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.


46. List three REGIONAL SOUPS.
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.
When the stock is cold.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.


47. What ingredient in the soup does the term CHOWDER refer?
1/4x1/4x1/4.
A starch and a fat.
Batonnet.
Bisque.


48. What must you do to the roux to make it work?
Soups - Sauces - and Stews.
Add broth or water - adjust seasoning.
You have to cook it.
Cold soups should be chilled and served into chilled cups or bowls.


49. List three methods used for thickening soups.
1/4x1/4x1/4.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Thickner that comes naturally from the bones of animals.
Puree - Reduction - and Roux.


50. What does 'a la minute' mean?
A pot that is taller than it is wide and has handles.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Cold soups should be chilled and served into chilled cups or bowls.
Cooked to order fresh - often right before the guests.