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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 is the most common liquid to make a soup?
Stock.
1 cup = 8 ounces.
Salt - Pepper - and Thyme.
Soups - Sauces - and Stews.

2. What is the size of a small dice?
1/4x1/4x1/4.
Starches - beans - roux.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Color - clarity - flavor/aroma - & body.

3. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Puree - Reduction - and Roux.
To brown meat - vegetables - or fruits to create a flavorful crust.

4. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells
Add broth or water - adjust seasoning.

5. What are two classifications of soup and give two examples for each classification?
Color - clarity - flavor/aroma - & body.
At the beginning or in the middle - depending on the cook time.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

6. When should we DEGRASSER a stock?
When the stock is cold.
Cool to 70
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.

7. What do you do to a soup if it is too thick?
Batonnet.
Add broth or water - adjust seasoning.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

8. What do you do to a soup if it is too thick?
Add more liquid.
A pot that is taller than it is wide and has handles.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
A starch and a fat.

9. What does CARAMELIZATION mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
Add more liquid.
A weak stock made from a second wash of solids after draining of the original stock.
To Taste.

10. What must you do to the roux to make it work?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
You have to cook it.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A starch and a fat.

11. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Style of preparation where the food is cooked right before it's served to the guests.

12. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A stock is a flavorful liquid made by simmering in a liquid.
Style of preparation where the food is cooked right before it's served to the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

13. List three methods used for thickening soups.
To brown meat - vegetables - or fruits to create a flavorful crust.
Puree - Reduction - and Roux.
Tablespoon.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

14. 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.
Tablespoon.
Bisque.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

15. 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
Made from Lobster - Shrimp - or Crayfish shells
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.
A starch and a fat.

16. Define a STOCK.
Tablespoon.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served a la minute - especially broths and consommes

17. What ingredients are used to thicken soups?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Starches - beans - roux.
Salt - Pepper - and Thyme.
Water - Wine - and Broth.

18. What is a FUMET?
To thicken a soup.
A starch and a fat.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
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

19. When should dried herbs be added to a soup?
It is a browned onion - and it's used to flavor soups.
A stock is a flavorful liquid made by simmering in a liquid.
At the beginning or in the middle - depending on the cook time.
Bisque.

20. Describe a stock pot.
A pot that is taller than it is wide and has handles.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Cool to 70
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

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

22. What does TT mean?
Stock.
A weak stock made from a second wash of solids after draining of the original stock.
Cold soups should be chilled and served into chilled cups or bowls.
To Taste.

23. Which is larger a tablespoon or a teaspoon?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Tablespoon.
Hot soups should be served a la minute - especially broths and consommes

24. List the aromatics used in soup making?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Onions & garlic.
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 pot that is taller than it is wide and has handles.

25. 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 determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cool to 70
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

26. What does DEGRASS mean?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Soups - Sauces - and Stews.
To remove fat from the stock when it's cold.
Color - clarity - flavor and aroma - and body.

27. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Cool to 70
Fresh herbs should be added last.
A stock is a flavorful liquid made by simmering in a liquid.

28. What are three uses of a stock?
Tablespoon.
A pot that is taller than it is wide and has handles.
Soups - Sauces - and Stews.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

29. When and how should hot soups be served?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1 cup = 8 ounces.
Hot soups should be served a la minute - especially broths and consommes
Water - Wine - and Broth.

30. When and how should cold soups be served?
Made from Lobster - Shrimp - or Crayfish shells
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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.

31. 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.
Onions & garlic.
Color - clarity - flavor/aroma - & body.
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

32. What is a Bouquet GARNI? How is this different from a SACHET D'ESPICES?
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.
A weak stock made from a second wash of solids after draining of the original stock.
Color - clarity - flavor/aroma - & body.

33. 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?
Starches - beans - roux.
A stock is a flavorful liquid made by simmering in a liquid.
Cool to 70
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

34. What does 'a la minute' mean?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Onions & garlic.
Style of preparation where the food is cooked right before it's served to the guests.

35. What is GELATIN?
Soups - Sauces - and Stews.
When the stock has abput 45 minutes-1 hour left to simmer.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Thickner that comes naturally from the bones of animals.

36. What is the definition of a SOUP?
Hot soups should be served a la minute - especially broths and consommes
Made from Lobster - Shrimp - or Crayfish shells
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Salt - Pepper - and Thyme.

37. Who is Escoffier? What did he say about STOCKS?
Cool to 70
1/4x1/4x1/4.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

38. What is evaporation and how does it affect the cooking of soups and stocks?
Hot soups should be served a la minute - especially broths and consommes
Water - Wine - and Broth.
Fresh herbs should be added last.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

39. What two parts make up a roux and what are there ratios?
Tablespoon.
Bisque.
You have to cook it.
A starch and a fat.

40. What does 'a la minute' mean?
1/4x1/4x1/4.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
It is a browned onion - and it's used to flavor soups.
Cooked to order fresh - often right before the guests.

41. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Bisque.
When the stock has abput 45 minutes-1 hour left to simmer.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

42. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Color - clarity - flavor and aroma - and body.

43. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
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.
To remove fat from the stock when it's cold.
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?
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells
Add broth or water - adjust seasoning.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

45. What is a REMOUILLAGE?
Onions & garlic.
A pot that is taller than it is wide and has handles.
A weak stock made from a second wash of solids after draining of the original stock.
Batonnet.

46. What is the purpose of a roux?
A stock is a flavorful liquid made by simmering in a liquid.
Bisque.
To thicken a soup.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

47. What does the term SWEAT mean? How is this different from SAUTE?
Onions & garlic.
You have to cook it.
Water - Wine - and Broth.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

48. How many ounces are in one cup?
It is a browned onion - and it's used to flavor soups.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1 cup = 8 ounces.
Cold soups should be chilled and served into chilled cups or bowls.

49. What is OIGNON BRULE and What is it used for?
Add broth or water - adjust seasoning.
It is a browned onion - and it's used to flavor soups.
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.

50. Give three examples of herbs we used to make soups in our labs.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Salt - Pepper - and Thyme.
Batonnet.

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