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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 ingredient in the soup does the term CHOWDER refer?
Bisque.
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.
To brown meat - vegetables - or fruits to create a flavorful crust.

2. What ingredients are used to thicken soups?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Add broth or water - adjust seasoning.
Starches - beans - roux.
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.

3. List three methods used for thickening soups.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Puree - Reduction - and Roux.
A stock is a flavorful liquid made by simmering in a liquid.
Stock.

4. When should dried herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
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
A stock is a flavorful liquid made by simmering in a liquid.
You have to cook it.

5. Name 3 liquids can be used in making a stock?
It is a browned onion - and it's used to flavor soups.
Chicken stock - Vegetable stock - and Fish stock.
Water - Wine - and Broth.
A weak stock made from a second wash of solids after draining of the original stock.

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

7. 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?
Cool to 70
Cooked to order fresh - often right before the guests.
At the beginning or in the middle - depending on the cook time.
Add more liquid.

8. Which is larger a tablespoon or a teaspoon?
Made from Lobster - Shrimp - or Crayfish shells
Add more liquid.
Tablespoon.
A weak stock made from a second wash of solids after draining of the original stock.

9. 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
To thicken a soup.
Starches - beans - roux.
When the stock has abput 45 minutes-1 hour left to simmer.

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

11. Describe a stock pot.
Add more liquid.
A pot that is taller than it is wide and has handles.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

12. What must you do to the roux to make it work?
You have to cook it.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Batonnet.
Water - Wine - and Broth.

13. 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.
Chicken stock - Vegetable stock - and Fish stock.
Cooked to order fresh - often right before the guests.
Color - clarity - flavor/aroma - & body.

14. What are the 4 components of a stock?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Color - clarity - flavor/aroma - & body.
Salt - Pepper - and Thyme.
A starch and a fat.

15. What does CARAMELIZATION mean?
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.
Tablespoon.
To brown meat - vegetables - or fruits to create a flavorful crust.

16. What does 'a la minute' mean?

17. What two parts make up a roux and what are there ratios?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A starch and a fat.
Cold soups should be chilled and served into chilled cups or bowls.
Style of preparation where the food is cooked right before it's served to the guests.

18. What is the definition of a SOUP?
Cool to 70
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Add broth or water - adjust seasoning.

19. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
1/4x1/4x1/4.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To remove fat from the stock when it's cold.

20. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Cool to 70
1 cup = 8 ounces.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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.

21. What do you do to a soup if it is too thick?
A stock is a flavorful liquid made by simmering in a liquid.
Thickner that comes naturally from the bones of animals.
Add more liquid.
Onions & garlic.

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

23. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
1/4x1/4x1/4.
Cold soups should be chilled and served into chilled cups or bowls.
Style of preparation where the food is cooked right before it's served to the guests.

24. What does DEPOUILLAGE mean and why do we do this?
Water - Wine - and Broth.
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.
Thickner that comes naturally from the bones of animals.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

25. What does TT mean?
Salt - Pepper - and Thyme.
When the stock is cold.
To Taste.
At the beginning or in the middle - depending on the cook time.

26. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original stock.
Thickner that comes naturally from the bones of animals.
Water - Wine - and Broth.
To thicken a soup.

27. What is evaporation and how does it affect the cooking of soups and stocks?
Add broth or water - adjust seasoning.
Cooked to order fresh - often right before the guests.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Cool to 70

28. What are two classifications of soup and give two examples for each classification?
At the beginning or in the middle - depending on the cook time.
Color - clarity - flavor and aroma - and body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To remove fat from the stock when it's cold.

29. What is a CONSOMME? Describe how it is made?
Salt - Pepper - and Thyme.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
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.

30. What does 'a la minute' mean?
To thicken a soup.
1/4x1/4x1/4.
Cooked to order fresh - often right before the guests.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

31. List the aromatics used in soup making?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To Taste.
Onions & garlic.
Color - clarity - flavor and aroma - and body.

32. What are three uses of a stock?
1 cup = 8 ounces.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Soups - Sauces - and Stews.
Color - clarity - flavor/aroma - & body.

33. What is the most common liquid to make a soup?
Onions & garlic.
A pot that is taller than it is wide and has handles.
Stock.
When the stock has abput 45 minutes-1 hour left to simmer.

34. When and how should hot soups be served?

35. What is GELATIN?
To brown meat - vegetables - or fruits to create a flavorful crust.
To remove fat from the stock when it's cold.
Thickner that comes naturally from the bones of animals.
To Taste.

36. What are the four QUALITY STANDARDS for a STOCK?
Onions & garlic.
Color - clarity - flavor and aroma - and body.
Water - Wine - and Broth.
Hot soups should be served a la minute - especially broths and consommes

37. Give three examples of herbs we used to make soups in our labs.
A starch and a fat.
To thicken a soup.
Cool to 70
Salt - Pepper - and Thyme.

38. 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.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cold soups should be chilled and served into chilled cups or bowls.
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

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

40. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
1/4x1/4x1/4.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Add more liquid.

41. When and how should hot soups be served?
Chicken stock - Vegetable stock - and Fish stock.
A pot that is taller than it is wide and has handles.
Hot soups should be served a la minute - especially broths and consommes
Fresh herbs should be added last.

42. When should fresh herbs be added to a soup?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Fresh herbs should be added last.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Bisque.

43. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cooked to order fresh - often right before the guests.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

44. What is used to make a shellfish stock?
To thicken a soup.
Made from Lobster - Shrimp - or Crayfish shells
Style of preparation where the food is cooked right before it's served to the guests.
1 cup = 8 ounces.

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

46. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Chicken stock - Vegetable stock - and Fish stock.
A starch and a fat.
Stock.

47. List three REGIONAL SOUPS.
A weak stock made from a second wash of solids after draining of the original stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Add more liquid.
Batonnet.

48. What do you do to a soup if it is too thick?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
It is a browned onion - and it's used to flavor soups.
Add broth or water - adjust seasoning.
Batonnet.

49. How many ounces are in one cup?
To brown meat - vegetables - or fruits to create a flavorful crust.
1 cup = 8 ounces.
Tablespoon.
Cold soups should be chilled and served into chilled cups or bowls.

50. What does DEGRASS mean?